One-pan Italian dish combining tender meatballs, rich tomato sauce, pasta, and melted cheese.
# Ingredients:
→ Meatballs
01 - 14 ounces ground beef
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Sauce and Pasta
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 1 bell pepper, diced (red or yellow)
12 - 14 ounces canned crushed tomatoes
13 - 1 cup tomato passata or purée
14 - 1 teaspoon dried Italian herbs
15 - 1/2 teaspoon sugar
16 - Salt and black pepper, to taste
17 - 9 ounces short pasta (penne, rigatoni, or fusilli)
18 - 2 cups water or low-sodium chicken broth
→ Topping
19 - 1 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# Instructions:
01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and black pepper. Mix gently until just combined, then shape into 16 to 18 small meatballs, approximately one tablespoon each.
02 - Heat 1 tablespoon olive oil in a large, deep skillet or sauté pan over medium heat. Add meatballs and cook, turning to brown evenly on all sides for 5 to 6 minutes. Remove meatballs and set aside.
03 - Add the remaining tablespoon of olive oil to the same skillet. Sauté the finely chopped onion and diced bell pepper for about 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
05 - Incorporate the pasta and water or chicken broth into the skillet. Stir well, then nestle the browned meatballs into the sauce.
06 - Cover and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until the pasta is tender and meatballs are cooked through. Add a splash more water if necessary to prevent sticking.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly over the skillet. Cover and cook for an additional 2 to 3 minutes until the cheese melts and bubbles.
08 - Top with fresh basil leaves and serve hot directly from the skillet.
