Save A hearty, one-pan Italian dish featuring tender meatballs simmered in a rich tomato sauce with pasta and melted cheese, perfect for a comforting family dinner.
I first made this Italian Meatball Pasta Skillet for a busy weeknight dinner. The whole family loved how flavorful and comforting it was, and clean-up was a breeze thanks to the one-pan preparation.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Grated Parmesan cheese: 2 tbsp
- Garlic (minced): 2 cloves
- Fresh parsley (chopped): 2 tbsp (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Onion (finely chopped): 1 small
- Bell pepper (diced): 1 (red or yellow)
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato passata or purée: 250 ml (1 cup)
- Dried Italian herbs: 1 tsp
- Sugar: 1/2 tsp
- Salt and pepper: to taste
- Short pasta: 250 g (9 oz) penne, rigatoni, or fusilli
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Shredded mozzarella cheese: 120 g (1 cup)
- Grated Parmesan cheese: 2 tbsp
- Fresh basil leaves: for garnish
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Instructions
- Mix the meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16 meatballs (about 1 tablespoon each).
- Brown the meatballs:
- Heat 1 tbsp olive oil in a large, deep skillet over medium heat. Add meatballs and brown on all sides for 5 minutes. Remove meatballs and set aside.
- Sauté veggies:
- Add remaining oil to the skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Simmer sauce:
- Stir in crushed tomatoes, passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta and meatballs:
- Add pasta and water or broth. Stir well, then return meatballs to the skillet, nestling them into the sauce.
- Cook covered:
- Cover and simmer on medium-low heat for 15 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add more water if needed.
- Finish with cheese:
- Sprinkle mozzarella and Parmesan on top. Cover and cook for 2 minutes until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Save My kids always ask for seconds when I make this recipe, and it's become a staple for cozy Sunday dinners together.
Required Tools
Large deep skillet (with lid), mixing bowls, wooden spoon or spatula, and a grater are all you need for this recipe.
Allergen Information
This meal contains wheat, egg, and milk. If using gluten-free products, check ingredient labels for allergens and cross-contamination.
Nutritional Information (per serving)
Calories: 590 Protein: 34 g Carbohydrates: 54 g Total Fat: 25 g
Save This skillet is fantastic served straight from the pan at the dinner table. Enjoy leftovers for lunch the next day!
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Short pasta like penne, rigatoni, or fusilli works best as they hold the sauce well and cook evenly in the skillet.
- → Can I substitute ground beef with other meats?
Yes, you can use ground pork, turkey, or even plant-based mince for a different but still flavorful result.
- → How do I prevent the pasta from sticking in the skillet?
Stir the pasta occasionally during simmering and make sure there is enough liquid to cook it through without drying out.
- → What can I add to enhance the sauce's flavor?
Italian herbs, garlic, and a small amount of sugar balance the acidity of tomatoes and deepen the sauce’s flavor.
- → Is it possible to make a gluten-free version?
Yes, by using gluten-free pasta and breadcrumbs, this dish can be adapted for gluten-free diets without compromising taste.
