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Baked Meatball Parmesan with Pasta
Recipes
Baked Meatball Parmesan with Pasta
4 servings
45 minutes total (Active 25 minutes)
Ingredients
  • ¼ bunch fresh Italian parsley
  • 0.75 oz fresh basil, divided
  • 1 tablespoon olive oil
  • 1 lb ground chuck
  • ½ cup whole milk ricotta cheese
  • 6 tablespoons grated Parmesan cheese, divided (+ additional, optional for serving)
  • 1 large egg (or ¼ cup egg substitute)
  • ¼ cup Italian-style panko bread crumbs
  • 2 tablespoons minced garlic
  • ¾ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper (optional)
  • 8 oz spaghetti pasta
  • 1 (24 oz) jar marinara pasta sauce
  • 2 cups shredded mozzarella cheese
Steps
  1. Preheat oven to 450°F. Bring water to boil for pasta. Chop parsley (¼ cup) and basil (½ cup).
  2. Coat 13- x 9-inch baking dish with oil. Combine in large bowl: beef, ricotta, 4 tablespoons Parmesan, egg, bread crumbs, parsley, ¼ cup basil, garlic, salt, and red pepper, if using; mix until blended. Roll beef mixture into 2-inch meatballs (about 14); place into snug rows in baking dish (wash hands) and bake 10 minutes or until browned.
  3. Cook pasta following package instructions. Drain any fat from baking dish, then pour pasta sauce over meatballs; bake 10–12 more minutes until meatballs are firm and 160°F.
  4. Combine mozzarella and remaining 2 tablespoons Parmesan. Top meatballs with cheese mixture; bake 5–6 minutes until cheese has melted and sauce is bubbly. Serve meatballs and sauce over pasta. Top with remaining ¼ cup basil and additional Parmesan, if using.

Amount per ¼ recipe serving: Calories 910, Total Fat 49g, Sat Fat 18g, Trans Fat 0.5g, Chol 165mg, Sodium 1560mg, Total Carb 66g, Fiber 5g, Sugars 6g, Protein 52g, Calc 45%, Vitamin A 0%, Vitamin C 0%, Iron 35%