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.
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):
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.
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.