Ingredients:
For the Meatballs:
1 pound ground beef
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Pasta Bake:
1 pound pasta (penne or rigatoni)
1 jar (24 ounces) marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Directions:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, oregano, basil, salt, and black pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter.
In a large skillet over medium heat, cook the meatballs until browned on all sides and cooked through, about 8-10 minutes. Remove from the skillet and set aside.
Cook the pasta according to the package instructions until al dente. Drain and return to the pot.
Stir in the marinara sauce and meatballs until the pasta is well coated.
Transfer the pasta and meatballs to the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: Approximately 500 per serving | Servings: 6