Ingredients Amount
Pasta (penne or fusilli) 1 pound
Marinara sauce 2 cups
Shredded mozzarella cheese 1 cup
Fresh parsley (chopped) For garnish
Instructions:
1. Prepare the Meatballs:
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, grated Parmesan cheese, chopped onion, minced garlic, dried oregano, nutmeg, salt, and black pepper.
Mix the ingredients until well combined, but avoid overmixing to keep the meatballs tender.
Shape the mixture into meatballs, approximately 1 inch in diameter.
Heat a skillet over medium heat and add a drizzle of olive oil. Cook the meatballs in batches until browned on all sides, then transfer them to a plate lined with paper towels to drain excess grease.
2. Cook the Pasta:
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Assemble the Pasta Bake:
In a large mixing bowl, combine the cooked pasta with the marinara sauce. Stir until the pasta is evenly coated.
Transfer the pasta mixture to a greased baking dish, spreading it out into an even layer.
Arrange the cooked meatballs on top of the pasta, nestling them into the sauce.
Sprinkle the shredded mozzarella cheese over the meatballs and pasta, covering them evenly.
4. Bake to Perfection:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Once the pasta bake is done, remove it from the oven and let it cool for a few minutes before serving.
Garnish with chopped fresh parsley for a pop of color and flavor.
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