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.
This Italian Meatball Pasta Skillet became an instant favorite when I first made it for a weeknight dinner. Everyone loved how the flavors mingled, and cleanup was so easy using only one pan.
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
- Fresh parsley: 2 tbsp 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)
- 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)
- Mozzarella cheese: 120 g (1 cup) shredded
- 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 meatballs, about 1 tablespoon each.
- Cook the meatballs:
- Heat 1 tbsp olive oil in a large deep skillet over medium heat. Add meatballs and brown on all sides for about 6 minutes. Remove meatballs and set aside.
- Sauté vegetables:
- Add remaining olive oil to skillet. Sauté onion and bell pepper for about 3 minutes until softened.
- Add sauces:
- Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Combine pasta and meatballs:
- Add pasta and water or broth to sauce. Stir well. Return meatballs to 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 extra water if needed.
- Add cheese:
- Sprinkle mozzarella and additional Parmesan on top. Cover and cook for 2-3 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil and serve hot from the skillet.
Pin This meal is a hit with my family, especially on cool nights when we all crave something hearty. The kids love helping shape the meatballs, making it a fun kitchen moment.
Required Tools
Large deep skillet with lid, mixing bowls, wooden spoon or spatula, grater.
Allergen Information
Contains wheat, egg, and milk. May contain gluten depending on pasta and breadcrumbs. Always check ingredient labels for allergens.
Nutritional Information
Each serving has about 590 calories, 25 g fat, 54 g carbohydrates, and 34 g protein.
Pin Enjoy this Italian Meatball Pasta Skillet straight from the pan while it's hot for maximum comfort. Leftovers taste even better the next day.
Recipe Q&A
- → Can I use a different meat for the meatballs?
Yes, you can swap beef for pork, turkey, chicken, or plant-based mince depending on preference and dietary needs.
- → What types of pasta work best?
Short pasta shapes like penne, rigatoni, or fusilli are ideal for soaking up the sauce and cooking evenly in the skillet.
- → How do I make this gluten-free?
Use gluten-free pasta and gluten-free breadcrumbs for both the meatballs and main dish to avoid wheat and gluten.
- → Can I make it vegetarian?
Yes, substitute plant-based mince or prepared vegetarian meatballs in place of beef for a meatless option.
- → What sides pair well with this dish?
Serve with fresh green salad and crusty bread to complement the flavors and round out the meal.
- → How do I add more spice?
Add chili flakes when sautéing vegetables or sprinkle extra pepper to create a spicy kick without overpowering the main flavors.