Save A hearty one-pan Italian dish featuring tender meatballs simmered in a rich tomato sauce with pasta and melted cheese. This comforting skillet is perfect for a family dinner that feels both special and easy to prepare.
I first made this Italian Meatball Pasta Skillet on a chilly evening for my family. Everyone loved how the aromas filled the kitchen and the meal disappeared quickly, with requests for seconds!
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Grated Parmesan cheese: 2 tbsp
- Garlic (minced): 2 cloves
- Fresh parsley (chopped): 2 tbsp (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Onion (finely chopped): 1 small
- 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 form meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix just until combined. Shape into 16 to 18 meatballs about 1 tablespoon each.
- Brown meatballs:
- Heat 1 tbsp olive oil in a large deep skillet on medium. Add meatballs and brown all sides for 5 to 6 minutes. Remove meatballs and set aside.
- Sauté aromatics:
- Add remaining oil to the skillet, then sauté onion and bell pepper for 3 minutes until softened.
- Add tomatoes and herbs:
- Stir in crushed tomatoes, passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta and meatballs:
- Add pasta and water or broth, stir well, and nestle meatballs into the sauce.
- Simmer:
- Cover and simmer on medium-low for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add extra water if needed.
- Add cheese:
- Sprinkle mozzarella and Parmesan over skillet. Cover and cook another 2 to 3 minutes until cheese melts and is bubbly.
- Garnish and serve:
- Top with fresh basil and serve immediately from the skillet.
Save This skillet often brings everyone to the table, even on the busiest weeknights. It is a warm, filling meal that is perfect for sharing and makes for a memorable dinner together.
Serving Suggestions
Pair with a simple green salad drizzled with olive oil and balsamic vinegar, and enjoy with crusty bread to soak up the extra sauce.
Ingredient Swaps
Use pork, turkey, or plant-based mince in place of beef for the meatballs. Try chili flakes if you prefer a little heat.
Nutrition Info
Each serving provides around 590 calories, 25 g fat, 54 g carbohydrates, and 34 g protein.
Save This dish tastes even better as leftovers the next day. Enjoy your delicious skillet and the happy faces around your table!
Recipe FAQs
- → Can I use a different protein for the meatballs?
Yes, ground pork, turkey, or plant-based mince can be substituted to suit preferences or dietary needs.
- → What kind of pasta works best?
Short pastas like penne, rigatoni, or fusilli hold the sauce and cheese well, providing the best texture for skillet cooking.
- → Is the dish suitable for gluten-free diets?
Absolutely—use gluten-free pasta and breadcrumbs to make the meal friendly for gluten-sensitive diners.
- → What sides pair well with this skillet?
A crisp green salad and warm crusty bread are classic choices to balance the flavors and add freshness.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
- → Can I make the meatballs ahead of time?
Yes, shape the meatballs ahead and refrigerate until ready to cook, saving prep time during busy evenings.