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 busy weeknight, and it quickly became our go-to dinner when everyone craved something hearty yet easy. The way the meatballs soak up the sauce while the cheese melts on top never fails to put smiles on faces around our table.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp grated (for meatballs) + 2 tbsp grated (for topping)
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp chopped (or 1 tbsp dried)
- Salt: 1/2 tsp, plus more to taste
- Black pepper: 1/4 tsp, plus more to taste
- Olive oil: 2 tbsp
- Onion: 1 small, finely chopped
- Bell pepper: 1 (red or yellow), diced
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato passata or purée: 250 ml (1 cup)
- Dried Italian herbs: 1 tsp
- Sugar: 1/2 tsp
- Pasta: 250 g (9 oz) short pasta (penne, rigatoni, or fusilli)
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Mozzarella cheese: 120 g (1 cup) shredded (for topping)
- Fresh basil leaves: for garnish
Instructions
- Mix Meatball Ingredients:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16–18 small 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 5–6 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.
- Prepare Sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add Pasta & Meatballs:
- 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 15–18 minutes, stirring occasionally, until pasta is tender and meatballs are cooked through. Add extra water if needed.
- Add Cheese:
- Sprinkle mozzarella and additional Parmesan over the skillet. Cover and cook for 2–3 minutes until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with fresh basil. Serve hot, straight from the skillet.
Save This recipe has become a weekend tradition in our household, bringing everyone together around the table for seconds and lots of laughter.
Variations & Substitutions
Swap the ground beef for pork, turkey, or plant-based mince. Gluten-free pasta and breadcrumbs work perfectly if needed, and adding a pinch of chili flakes gives a spicy touch.
Serving Suggestions
Pair with a crisp green salad and warm, crusty bread for a full Italian-inspired meal your family will love.
Storage & Leftovers
Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed to refresh the sauce.
Save This Italian Meatball Pasta Skillet is a crowd-pleaser that transforms simple ingredients into a memorable family favorite every time.
Recipe Questions
- → What type of pasta works best in this skillet?
Short pasta shapes like penne, rigatoni, or fusilli are ideal as they cook evenly and hold the sauce well.
- → Can the meatballs be made ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate or freeze them until ready to cook.
- → How do I prevent the pasta from sticking in the skillet?
Make sure to stir occasionally and use enough liquid (water or broth) for the pasta to cook evenly without sticking.
- → What variations can be made for dietary preferences?
Ground beef can be replaced with pork, turkey, or plant-based mince. Gluten-free pasta and breadcrumbs can be used for gluten sensitivity.
- → How is the cheese topping added to the dish?
Sprinkle shredded mozzarella and Parmesan over the cooked pasta and meatballs, then cover the skillet to melt the cheese for 2–3 minutes.