Creamy Cheesy Meatball Pasta Bake
You know those dinners that make everyone magically appear in the kitchen the second the oven door opens? This is that meal. Creamy, cheesy, bubbling around the edges — with tender pasta shells catching pockets of sauce and golden meatballs tucked into every scoop. It’s warm, filling, and the kind of comfort food that turns an ordinary evening into something you actually look forward to.
This pasta bake is perfect for busy weeknights when you still want something cozy, or for weekends when you want leftovers that reheat like a dream. The sauce is rich and velvety, the cheese pulls in those satisfying stretchy strands, and the whole thing tastes like a hug in casserole form.
Ingredients
For the Meatballs:
1 pound ground beef
1/2 cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons milk
For the Pasta & Sauce:
12 ounces pasta shells or rotini
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
For Garnish:
Fresh parsley, finely chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside — you’re going to want those crispy edges later.
In a bowl, add the ground beef, breadcrumbs, egg, minced garlic, Italian seasoning, paprika, salt, pepper, and milk. Mix just until everything comes together. (Try not to overmix — it keeps the meatballs tender.) Roll into small meatballs, about bite-size.
Heat the olive oil in a skillet over medium heat. Add the meatballs and brown them on all sides until they’re golden. They don’t need to cook through yet — they’ll finish in the oven. Transfer them to a plate.
Bring a pot of salted water to a boil and cook your pasta until al dente. Drain and set aside. You want it slightly firm so it holds up in the bake.
Now for the creamy sauce. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. It’ll look a little thick and pasty — that’s exactly right.
Slowly pour in the milk and heavy cream, whisking as you go so it stays smooth. Let it simmer gently until it thickens into a rich, creamy sauce.
Stir in the mozzarella and Parmesan. Keep stirring until it melts into something silky and cheesy. Taste and season with salt and pepper.
Combine the cooked pasta with the sauce, then gently fold in the browned meatballs. Transfer everything into your prepared baking dish and spread it out evenly.
Bake uncovered for 25–30 minutes, until the top is bubbly and lightly golden. When you pull it out, you’ll hear that little sizzle around the edges — the best sound.
Sprinkle with fresh parsley and serve hot.
Presentation
For a cozy, irresistible finish, add a little extra Parmesan on top right before serving and let it melt into the hot pasta. A shower of fresh parsley adds color and a nice fresh bite that balances the richness.
Serve it straight from the baking dish for that “family-style” comfort vibe, and pair it with garlic bread or a simple salad if you want something crisp on the side.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
🔥 Kcal: ~540 kcal per serving | 🍽️ Servings: 6 servings
Conclusion
This creamy cheesy meatball pasta bake is the kind of meal that feels like home — rich, hearty, and guaranteed to make everyone happy. It’s simple enough to make any night of the week, but special enough to feel like a treat.
If you’ve got an hour and you’re craving something warm and comforting, put this on your menu soon. Just a heads up: leftovers may “mysteriously” disappear. 💛