Baked Meatballs and Pasta

Cheesy baked meatball pasta in tomato sauce on a fork.

Baked Meatballs and Pasta

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.

5 from 1 vote

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Course: Main Course

Cuisine: Italian

Keyword: meatballs

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings:

Calories: 619kcal

Author: Lola Jay

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 Pesto Breadcrumbs

½ cup breadcrumbs
1 tbsp extra virgin olive oil
3 tablespoon pesto

US Customary - Metric

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

Video

Notes

Nutrition facts are only estimates.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, or in the microwave with a splash of broth to loosen the sauce.

Nutrition

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