Save It 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 making this Italian Meatball Pasta Skillet for the first time when friends came over unexpectedly. The aroma filled our kitchen, and there were smiles all around as everyone dug in for seconds.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp grated (plus 2 tbsp for topping)
- Garlic: 2 cloves, minced
- Parsley: 2 tbsp fresh, chopped (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Onion: 1 small, finely chopped
- Bell pepper: 1, diced (red or yellow)
- Crushed tomatoes: 400 g (14 oz), canned
- 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)
- Fresh basil leaves: For garnish
Instructions
- Prepare 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 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 and set aside.
- Sauté Vegetables:
- Add remaining oil to the skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Add Sauce Ingredients:
- 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 nestle meatballs into the sauce.
- Simmer:
- Cover and simmer over medium-low heat for 15 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add a splash of water if needed.
- Melt Cheese:
- Sprinkle mozzarella and extra Parmesan over the skillet. Cover and cook for 2 minutes until cheese is melted.
- Garnish and Serve:
- Scatter fresh basil on top. Serve hot, straight from the skillet.
Save It My kids especially love this meal and always help sprinkle the mozzarella on top before it's served. It's a dish that brings everyone around the table for seconds and keeps weeknights stress-free.
Serving Suggestions
Serve alongside a crisp green salad and some crusty bread to soak up the delicious sauce.
Substitution Ideas
Swap beef with turkey, pork, or plant-based mince for a different protein, and use gluten-free pasta and breadcrumbs if needed.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the skillet or microwave until hot throughout.
Save It This crowd-pleasing skillet brings everyone together—just garnish with fresh basil, serve hot, and enjoy a taste of Italy at your own table.
Recipe FAQs
- → Can I use other types of meat for the meatballs?
Absolutely! Ground pork, turkey, or plant-based mince work well and can be substituted for beef depending on preference.
- → What kind of pasta is best for this skillet?
Short pasta shapes like penne, rigatoni, or fusilli are ideal since they absorb the sauce well and cook evenly with the meatballs.
- → How do I make this dish gluten-free?
Simply use gluten-free pasta and breadcrumbs. Check labels to ensure all chosen brands meet gluten-free requirements.
- → Can I prepare this in advance?
You can shape meatballs and chop vegetables ahead. Cook fresh for best texture, as pasta may soften if stored overnight.
- → What sides pair well with this skillet?
A simple green salad and crusty bread complement the flavors and add a refreshing contrast to the rich, savory dish.
- → How can I add a spicy kick?
Add chili flakes with the herbs for gentle heat, or serve with spicy olive oil drizzled over each portion.