Pin 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 pasta skillet on a busy weeknight when I wanted something filling but didn't want a mountain of dishes. The aroma of the bubbling tomato sauce and melting cheese always gets the whole family excited for dinner.
Ingredients
- Ground beef: 400 g (14 oz) for juicy, flavorful meatballs
- Breadcrumbs: 50 g (1/2 cup) for binding the meatballs
- Egg: 1 large, adds richness and holds the mixture together
- Parmesan cheese: 2 tbsp grated, gives savory flavor to the meatballs
- Garlic: 2 cloves minced for extra depth
- Fresh parsley: 2 tbsp chopped (or 1 tbsp dried) for a hint of color and freshness
- Salt: 1/2 tsp to balance flavors in the meatballs
- Black pepper: 1/4 tsp for subtle spice
- Olive oil: 2 tbsp, used for sautéing and browning
- Onion: 1 small finely chopped, adds sweetness to the sauce
- Bell pepper: 1 diced (red or yellow) for a pop of color
- Crushed tomatoes: 400 g (14 oz) as the sauce base
- Tomato passata: 250 ml (1 cup) or purée for a smooth texture
- Dried Italian herbs: 1 tsp to create the classic flavor
- Sugar: 1/2 tsp, balances the tang of tomatoes
- Salt and pepper: To taste for seasoning
- Short pasta: 250 g (9 oz), penne, rigatoni, or fusilli work well
- Water or chicken broth: 500 ml (2 cups) for cooking the pasta
- Mozzarella cheese: 120 g (1 cup) shredded for gooey topping
- Grated Parmesan cheese: 2 tbsp for extra savory bite
- Fresh basil leaves: For garnish at the end
Instructions
- Make the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16–18 small meatballs (about 1 tablespoon each).
- Brown the Meatballs:
- Heat 1 tbsp olive oil in a large, deep skillet or sauté pan over medium heat. Add meatballs and brown on all sides for 5–6 minutes. Remove meatballs and set aside.
- Sauté Vegetables:
- Add remaining oil to the same skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Make the Sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Cook the Pasta and Meatballs:
- Add the pasta and water/broth. Stir well, then return the meatballs to the skillet nestling them into the sauce.
- Simmer:
- Cover and simmer on medium-low heat for 15–18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add a splash more water if needed.
- Add Cheese:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for another 2–3 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Pin This skillet is always a hit at my house, especially when we gather around the table for a cozy weekend meal. The kids love piling their plates high and scooping up extra cheese strings from the skillet.
Required Tools
Large deep skillet with lid, mixing bowls, wooden spoon or spatula, grater
Allergen Information
Contains: Wheat (pasta, breadcrumbs), Egg, Milk (cheese). May contain gluten depending on brands—always read packaging if sensitivities apply.
Nutritional Information
Each serving provides: 590 calories, 25 g total fat, 54 g carbohydrates, and 34 g protein.
Pin This Italian meatball pasta skillet brings the warmth of home-cooked comfort to any night. Serve straight from the pan for the ultimate family-style experience.
Recipe Q&A
- → Can I use different meats for the meatballs?
Yes, ground pork, turkey, or plant-based mince are great alternatives that work well with the flavors and texture.
- → What type of pasta is best for this dish?
Short pasta like penne, rigatoni, or fusilli holds up nicely and evenly cooks in the sauce.
- → How can I make this dish gluten-free?
Swap traditional pasta and breadcrumbs for gluten-free versions to accommodate dietary needs without sacrificing taste.
- → Can I add a spicy kick to the sauce?
Absolutely, adding chili flakes while simmering the sauce offers a subtle heat that complements the savory ingredients.
- → What cheese works best for topping?
Mozzarella melts beautifully for creaminess, while a sprinkle of Parmesan adds depth and savory notes.