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 remember the first time I made this Italian meatball pasta skillet on a chilly evening, the kitchen filled with the aroma of simmering tomatoes and herbs. Watching everyone gather around for seconds makes this recipe a staple in my home.
Ingredients
- Ground beef: 400 g (14 oz)
- Bread crumbs: 50 g (1/2 cup), for binding
- Large egg: 1, helps hold meatballs together
- Parmesan cheese: 2 tbsp grated, divided use
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp chopped (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp, divided use
- Onion: 1 small, finely chopped
- Bell pepper: 1, diced (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 (penne, rigatoni, or fusilli): 250 g (9 oz)
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Mozzarella cheese: 120 g (1 cup) shredded
- Parmesan cheese (for topping): 2 tbsp grated
- Fresh basil leaves: for garnish
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 to 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 to 6 minutes. Remove meatballs and set aside.
- Sauté the 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.
- Add Pasta and Meatballs:
- Add the pasta and water or 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 to 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 to 3 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Save My kids love helping shape the little meatballs, and we always eat this together at the dinner table with lots of laughs. It is a true family favorite, bringing everyone together for a cozy meal.
Serving Suggestions
Pair this dish with a crisp green salad and slices of crusty bread for an easy and satisfying Italian-inspired dinner.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water to revive the sauce and keep the pasta tender.
Variations
Add chili flakes for a spicy kick, swap in gluten-free pasta and breadcrumbs, or try turkey or vegetarian meatballs for a different spin.
Save Enjoy this skillet straight from the pan for ultimate comfort. It is sure to become a go-to meal in your recipe rotation.
Recipe FAQs
- → Can I use different pasta types in this dish?
Yes, short pasta like penne, rigatoni, or fusilli works best as it holds the sauce well and cooks evenly in the skillet.
- → What protein substitutions work for the meatballs?
You can swap ground beef with pork, turkey, or even plant-based mince depending on your preference.
- → How do I ensure the meatballs stay tender when cooking?
Mix gently with breadcrumbs, egg, and parmesan, then brown before simmering in the tomato sauce to keep them moist and flavorful.
- → Is it possible to make this gluten-free?
Yes, replacing regular pasta and breadcrumbs with gluten-free versions will accommodate gluten-free diets.
- → Can I add spice to the sauce?
Certainly, adding chili flakes during simmering gives a pleasant spicy kick without overpowering the dish.