If you're craving something cheesy, saucy, and wildly comforting, this Baked Meatball and Pasta is your new weeknight hero. We're talking juicy, zucchini-packed meatballs that roast right on top of shell pasta simmering in marinara. No boiling, no browning, no babysitting. Just layer it all in, cover it with foil, and let the oven do its thing.
The magic? Those meatballs release their juices as they bake, flavoring the pasta and turning store-bought marinara into something that tastes like it’s been simmering for hours. Top it off with melty mozzarella and golden pesto breadcrumbs, and you've got a dinner that tastes like a hug in a pan.
This is lazy lasagna energy, in the best way possible. And if you are craving more comfort? My ultra-creamy Lemon Chicken Orzo and flavor-packed Chicken Romesco Pasta are two dishes that never miss
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Why You’ll Love This Recipe
One pan, zero stress – No pre-boiling pasta or browning meatballs. Just layer, bake, and pretend you slaved over it.
Veggie stealth mode – Grated zucchini in the meatballs = extra moisture + hidden greens. No one will know. Everyone will thank you.
Comfort food, but smarter – High-protein chicken broth makes the sauce rich without feeling heavy. Balanced and cozy? Yes please.
Cheese, crunch, sauce, repeat – Gooey mozzarella + crispy pesto breadcrumbs = flavor fireworks in every bite.
Meal prep magic – Reheats like a dream, making weekday lunches feel like a warm hug from Tuesday night.
Baked Meatballs & Pasta Video
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Ingredient Notes & Tips
Full recipe and instructions in the recipe card at the end of post
Ground Meat: You can use beef, chicken, or turkey; all work beautifully. Chicken and turkey keep it light, while beef brings richness.
Zucchini: The secret to juicy, tender meatballs. It adds moisture and a bit of hidden nutrition.
Bread Crumbs + Milk + Egg: This trio binds the mixture and keeps your meatballs soft, never dense.
Italian Seasoning + Garlic + Onion Powder: Classic flavor backbone — simple but packed with Italian comfort.
Marinara Sauce: Choose a good quality jar you love . It’s the heart of your pasta bake.
Mozarella: For the delicious cheesy top.
Chicken Broth: Helps the pasta cook right in the sauce and adds savory depth.
Heavy Cream (Optional): Stir in a splash if you want a creamier, more luxurious sauce.
Pesto Breadcrumbs: The finishing touch! Buttery, herby crunch that takes this dish from cozy to restaurant-worthy.
💡 Pro Tip: Make more meatballs and freeze them!
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Grate zucchini finely. Combine breadcrumbs and milk, then add egg. Mix into ground meat along with seasonings and zucchini. Roll into meatballs.
Step 2: Add uncooked pasta shells to a baking dish. Pour in marinara sauce and 3.5 cups of chicken broth.
Step 3: Place meatballs on top of the pasta and sauce, cover tightly with foil.
Step 4: Bake at 400°F for 35 minutes until pasta is tender and meatballs are cooked through.
Step 5: Toast panko with olive oil and pesto in a skillet over medium heat for 3–4 minutes until golden.
Step 6: Uncover and broil meatballs for 4 minutes, top with mozzarella and broil 2–3 more minutes. Sprinkle pesto breadcrumbs on top before serving.
Substitutions & Variations
Pasta: Use penne, rigatoni, or rotini instead of shells.
Veggies: For a veggie twist, swap half the meat with chopped spinach or mushrooms.
Spice: Add chili flakes for a little kick.
Pesto: Try different pestos (basil, sun-dried tomato, or kale) for the breadcrumb topping.
FAQ
Yes, but you would need to use pasta that was cooked a few minutes short of al dente. Or else the pasta will be to mushy.
They should reach an internal temperature of 165°F and be lightly browned on top.
Yes! Bake, cool completely, and freeze in portions. Reheat from frozen at 375°F until warmed through.
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⭐️ Recipe
Baked Meatballs and Pasta
Ingredients
- 1 lb shells
- 28 oz bottle marinara sauce
- 3.5 cups high protein chicken broth
- ½ cup heavy cream maybe
- 1 cup shredded mozzarella
Meatballs
- 1.5 lbs ground beef chicken or turkey
- ¾ cup panko breadcrumbs
- 2 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 egg
- ⅓ cup milk
- 1 zucchini grated
- Salt and pepper to taste
Panko Pest Breadcrumbs
- ½ cup breadcrumbs
- 1 tbsp olive oil
- 3 tablespoon pesto
Instructions
Preheat Oven
- Set oven to 400°F (200°C).
Prepare Meatballs
- Finely grate zucchini. In a small bowl, combine breadcrumbs and milk until moistened, then add egg. Mix this into the ground meat along with Italian seasoning, onion powder, garlic powder, salt, and pepper. Add grated zucchini and mix gently. Form into 1½-inch meatballs.1.5 lbs ground beef, ¾ cup panko breadcrumbs, 2 teaspoon Italian seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, ⅓ cup milk, 1 zucchini grated, Salt and pepper to taste, 1 egg
Assemble Pasta Base
- In a 9×13 baking dish, add uncooked pasta shells, marinara sauce, and high-protein chicken broth. Stir gently to combine.1 lb shells, 28 oz bottle marinara sauce, 3.5 cups high protein chicken broth
Add Meatballs
- Arrange meatballs evenly over the pasta mixture. Cover tightly with foil and bake for 35 minutes.
Prepare Pesto Breadcrumbs:
- To a skillet, add panko and 3 tablespoons pesto. Toast over medium heat for 3–4 minutes until golden and fragrant.3 tablespoon pesto, ½ cup breadcrumbs
Broil and Finish
- Remove foil and broil meatballs for 4 minutes to brown. Sprinkle shredded mozzarella on top and broil 2–3 more minutes until bubbly. Remove from oven and top with pesto breadcrumbs.1 cup shredded mozzarella
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