Save A hearty one-pan Italian dish featuring tender meatballs simmered in a rich tomato sauce with pasta and melted cheese is perfect for a comforting family dinner.
I first made this Italian meatball pasta skillet on a chilly evening when my family wanted something warm and satisfying that didn&t require a lot of effort. The aroma of tomatoes and fresh herbs simmering together brought everyone to the kitchen before dinner was even served.
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Ingredients
- Ground beef: 400 g (14 oz)
- Bread crumbs: 50 g (1/2 cup)
- Large egg: 1
- Grated Parmesan cheese: 2 tbsp
- Garlic (minced): 2 cloves
- Fresh parsley (chopped or dried): 2 tbsp fresh or 1 tbsp dried
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Small onion (finely chopped): 1
- Bell pepper (diced): 1 (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)
- Shredded mozzarella cheese: 120 g (1 cup)
- Grated Parmesan cheese: 2 tbsp
- Fresh basil leaves (for garnish):
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Instructions
- Mix and shape meatballs:
- In a large bowl, combine ground beef, bread crumbs, 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 vegetables:
- Add remaining oil to the same skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Add tomatoes and seasonings:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta and liquid:
- 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 and melt:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for another 2 to 3 minutes until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Save Sharing this meal together always brings my family to the table with smiles and second helpings. It&s the type of dinner that encourages hearty conversation and lots of laughter as everyone digs in.
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Required Tools
Large deep skillet or sauté pan (with lid), mixing bowls, wooden spoon or spatula, grater
Allergen Information
Contains: Wheat (pasta, bread crumbs), Egg, Milk (cheese). May contain: Gluten (depending on pasta and bread crumbs used). Always check ingredient labels for potential allergens and cross-contamination.
Nutritional Information
Per serving: Calories 590, Total Fat 25 g, Carbohydrates 54 g, Protein 34 g
Save 
This skillet recipe is a sure way to bring comfort and flavor to your table. Serve immediately for best taste and melty cheese.
Recipe FAQs
- → How do I keep meatballs tender in this dish?
Mix ground beef gently with breadcrumbs, egg, and seasonings without overworking. Shape meatballs uniformly and brown them to seal in juices before simmering.
- → Can I use a different type of pasta?
Yes, short pastas like penne, rigatoni, or fusilli work best as they hold the sauce well and cook evenly in the skillet.
- → How do I adjust the sauce for spiciness?
Add chili flakes or a dash of hot sauce during the simmering step to introduce a pleasant heat that complements the tomato base.
- → Is it possible to make this dish gluten-free?
Use gluten-free pasta and substitute traditional breadcrumbs with gluten-free alternatives to accommodate gluten-free diets.
- → What cheese works best in the topping?
Shredded mozzarella melts beautifully, combined with grated Parmesan for a savory and creamy finish that enhances the overall flavor.
