Crispy Fried Devon Ham – Perfect Snack or Side Dish

on
0

Dump and Bake Meatball Pasta : One-Pan Wonder + No-Boil Pasta Brilliance

on

This Dump & Bake Meatball Pasta is your dream weeknight dinner—hearty, cheesy, and incredibly easy. Just toss everything in one dish and let the oven do the work! It’s a comforting one-pan meal packed with juicy meatballs, perfectly tender pasta, and loads of melty cheese. No pre-cooking, no fuss—just flavor!

Dump-and-bake recipes have become a modern-day lifesaver for busy home cooks—and this meatball pasta bake proves exactly why. Originating from the love for oven-baked pasta casseroles, this version skips the boiling step entirely. The pasta cooks in the rich, spiced sauce, absorbing all the delicious flavor. Each bite is filled with savory herbs, a slight kick of spice, and the creamy richness of mozzarella and parmesan. Bonus: it’s super flexible—use frozen or fresh meatballs, any short pasta you have on hand, or even go gluten-free. Leftovers reheat beautifully too, making this a meal-prep favorite.

Key Ingredients & Their Roles: 

• Meatballs → The hearty, savory star of the dish that provides protein and depth of flavor. 

• Pasta sauce → Acts as both the base and flavor carrier, soaking into the pasta as it bakes. 

• Chicken stock → Adds extra moisture and flavor to cook the pasta evenly in the oven. 

• Mozzarella & parmesan → The gooey, melty topping that gives this dish its cheesy comfort. 

• Herbs & spices → Garlic, onion, oregano, basil, paprika—each layer enhances the overall Italian-inspired taste.











Dump & Bake Meatball Pasta Recipe Details: 

πŸ“Œ Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hour | Cuisine: Western / Italian-inspired | Calories: ~560 kcal per serving |  Serving Size: Serves 4–6


πŸ“ Ingredients:

  • 420g (15 oz) meatballs (fresh or frozen)

  • 350g (12 oz) short pasta (spirals or penne)

  • 1 jar (500g / 17.6 oz) pasta sauce

  • 2½ cups (625ml / 21 oz) chicken stock

  • 1 small capsicum (bell pepper), diced

  • 2 cups shredded mozzarella cheese

  • ¼ cup grated parmesan cheese

  • ¼ cup chopped fresh parsley (for garnish)

  • 1 tsp salt

  • ¼ tsp black pepper

  • ½ tsp crushed red pepper flakes

  • ½ tsp each: garlic powder, onion powder, dried basil, dried oregano, smoked paprika

πŸ‘¨‍🍳 Instructions:

  1. Preheat your oven to 220°C (425°F).

  2. Prepare your baking dish: Use a large, deep oven-safe baking dish (roughly 9x13 inches or similar). Lightly grease it with oil or cooking spray to prevent sticking.

  3. Mix the base:

    • In the baking dish, add uncooked pasta, pasta sauce, and chicken stock.

    • Add the diced capsicum, salt, black pepper, red pepper flakes, garlic powder, onion powder, dried basil, oregano, and smoked paprika.

    • Stir everything together thoroughly to ensure the seasonings are evenly distributed and the pasta is coated.

  4. Add the meatballs:

    • Gently place the meatballs on top of the pasta mixture. Space them evenly across the dish.

    • Do not stir after placing the meatballs. This helps them cook evenly and remain intact during baking.

  5. Cover and bake:

    • Tightly cover the dish with aluminum foil. This traps steam and allows the pasta to cook properly.

    • Bake in the preheated oven for 40 minutes.

  6. Add cheese and bake again:

    • After 40 minutes, carefully remove the foil (watch out for steam).

    • Sprinkle the mozzarella and parmesan cheeses evenly over the top.

    • Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

  7. Rest before serving:

    • Let the dish rest for 5 minutes outside the oven. This allows the sauce to thicken slightly and makes serving easier.

    • Sprinkle freshly chopped parsley over the top for a fresh finish.

  8. Serve and enjoy!

    • Scoop into bowls and enjoy this hearty, cheesy, one-dish meal hot.

Tips & Ingredient Substitutions: 

• Swap regular pasta for gluten-free or whole wheat versions. 

• For a vegetarian version, use plant-based meatballs and vegetable stock. 

• Add chopped spinach, mushrooms, or zucchini for extra veggies. 

• Frozen meatballs work well—no need to thaw first. 

• Make ahead: Assemble everything in the dish and refrigerate overnight. Bake when ready.

FAQ : 

• Can I make this ahead of time? Yes! Assemble the dish and refrigerate overnight. Bake fresh the next day.

• What type of pasta works best? Any short pasta like spirals, penne, or macaroni works well. Avoid long noodles. 

• Can I use frozen meatballs? Yes, frozen meatballs can go in straight from the freezer. Just increase baking time by 5 minutes. 

• How do I store leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat in microwave or oven.

Wrap-Up : 

There’s nothing more satisfying than a cozy, bubbling dish straight from the oven—and this dump & bake meatball pasta delivers every time. It’s flavorful, family-friendly, and weeknight-approved. Have you tried this one-pan wonder yet? Share your version in the comments below!

πŸ‘‰ Love this? You might also enjoy my Dump & Bake Tteokbokki recipe!

Keywords (ν‚€μ›Œλ“œ): 

dump and bake pasta, meatball pasta bake, one pan pasta recipe, easy baked pasta, cheesy meatball bake,  λ€ν”„ μ•€ 베이크 νŒŒμŠ€νƒ€, 미트볼 νŒŒμŠ€νƒ€, 였븐 νŒŒμŠ€νƒ€, κ°„λ‹¨ν•œ νŒŒμŠ€νƒ€ μš”λ¦¬, 치즈 νŒŒμŠ€νƒ€

Comments

Post a Comment