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 first made this Italian Meatball Pasta Skillet on a chilly weeknight when the craving for something warm and satisfying struck. Everyone gathered around the stove, drawn by the delicious aroma, and we couldn't wait to scoop out generous servings.
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, divided
- 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 chicken broth: 500 ml (2 cups) low-sodium
- Mozzarella cheese: 120 g (1 cup) shredded
- Basil leaves: Fresh, 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 meatballs and set aside.
- Sauté vegetables:
- Add remaining oil to the skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Add sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Cook pasta and meatballs:
- Add the pasta and water or broth. Stir well, then return meatballs to the skillet, nestling them into the sauce.
- Simmer:
- Cover and simmer on medium-low heat for 16 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add more water if needed.
- Add cheese:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for 2 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with fresh basil. Serve hot directly from the skillet.
Save On Sunday evenings our family loves gathering in the kitchen while this skillet simmers—as the cheese melts, laughter and stories fill the air, making dinner a true highlight.
Required Tools
Large deep skillet (with lid), mixing bowls, wooden spoon, grater
Allergen Information
Contains: Wheat (pasta breadcrumbs), Egg, Milk (cheese). May contain: Gluten (depending on pasta/breadcrumbs 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 Italian Meatball Pasta Skillet is sure to become a regular in your dinner rotation. Everyone loves scooping up the melty cheese and tender meatballs!
Kitchen Q&A
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or fusilli hold sauce well and work perfectly in the skillet method.
- → Can I use other meats instead of ground beef?
Yes, pork, turkey, or plant-based mince can be substituted to suit dietary needs or preferences.
- → How do I ensure meatballs stay tender and cook evenly?
Mix ingredients gently, form uniform meatballs, brown them properly, and simmer gently in sauce to cook through without drying out.
- → Is it possible to make this gluten-free?
Yes, use gluten-free pasta and gluten-free breadcrumbs to accommodate gluten sensitivities.
- → What can I serve alongside this skillet dish?
A simple green salad and crusty bread complement the flavors and add texture to the meal.