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 remember the first time I made this Italian Meatball Pasta Skillet: the aroma filled our kitchen and my family gathered, eager to dig in. This recipe became an instant favorite for its simplicity and heartiness.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp, grated
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp chopped (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Onion: 1 small, finely chopped
- Bell pepper: 1, diced (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: 250 g (9 oz), penne, rigatoni, or fusilli
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Mozzarella cheese: 120 g (1 cup), shredded
- Parmesan cheese: 2 tbsp, grated
- Fresh basil leaves: for garnish
Instructions
- Prepare the 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 the 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.
- Make the sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta and meatballs:
- Add the pasta and water or broth. Stir well, then nestle the meatballs in the sauce.
- Simmer:
- Cover and simmer on medium-low heat for 15 minutes, stirring occasionally, until pasta is tender and meatballs are cooked. Add more water if needed.
- Add cheese:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook 2 more minutes until cheese is melted and bubbly.
- Garnish and serve:
- Garnish with fresh basil leaves and serve hot straight from the skillet.
Save This recipe is now a go-to for our family Sunday dinners—everyone loves gathering around the big skillet at the table, with plenty of cheese and fresh basil!
Required Tools
Large deep skillet or sauté pan (with lid), mixing bowls, wooden spoon or spatula, grater
Allergen Information
Contains wheat, egg, and milk. May contain gluten depending on pasta and breadcrumbs used. Always verify ingredient labels for cross-contamination.
Nutritional Information
Calories: 590, Total Fat: 25 g, Carbohydrates: 54 g, Protein: 34 g (per serving)
Save This Italian skillet is best enjoyed fresh and hot, straight from the pan. Pair with a crisp salad for maximum comfort.
Recipe FAQ
- → What type of pasta works best in this dish?
Short pasta like penne, rigatoni, or fusilli holds up well and absorbs the tomato sauce beautifully.
- → Can I use alternatives to ground beef for the meatballs?
Yes, ground pork, turkey, or plant-based mince can be used to suit dietary preferences.
- → How can I make this dish gluten-free?
Use gluten-free pasta and substitute breadcrumbs with gluten-free alternatives for the meatballs.
- → What herbs enhance the tomato sauce flavor?
Dried Italian herbs blend nicely with fresh parsley and garlic to create a balanced, savory sauce.
- → Can I add spice to this meal?
Yes, incorporating chili flakes adds a pleasant spicy kick without overwhelming the other flavors.
- → What is the best way to melt the cheese topping evenly?
Cover the skillet and cook on low heat for 2–3 minutes until the mozzarella and Parmesan melt smoothly.