Save A hearty, one-pan Italian dish featuring tender meatballs simmered in a rich tomato sauce with pasta and melted cheese: perfect for a comforting family dinner.
I first made this skillet after a busy week, hoping for something cozy and satisfying. The aroma filled our kitchen, and everyone gathered quickly around the dinner table, eager for a taste.
Ingredients
- Ground beef: 400 g (14 oz)
- Breadcrumbs: 50 g (1/2 cup)
- Egg: 1 large
- Parmesan cheese: 2 tbsp, grated
- Garlic: 2 cloves, minced
- Fresh parsley: 2 tbsp, chopped (or 1 tbsp dried)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Olive oil: 2 tbsp
- Onion: 1 small, finely chopped
- Bell pepper: 1, diced (red or yellow)
- Canned crushed tomatoes: 400 g (14 oz)
- Tomato passata or purée: 250 ml (1 cup)
- Dried Italian herbs: 1 tsp
- Sugar: 1/2 tsp
- Salt and pepper: to taste
- Short pasta: 250 g (9 oz) (penne, rigatoni, or fusilli)
- Water or low-sodium chicken broth: 500 ml (2 cups)
- Shredded mozzarella cheese: 120 g (1 cup)
- Parmesan cheese: 2 tbsp, grated
- Fresh basil leaves: for garnish
Instructions
- Prepare the meatballs:
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined. Shape into 16 meatballs (about 1 tablespoon each).
- Brown the meatballs:
- Heat 1 tbsp olive oil in a large, deep skillet over medium heat. Add meatballs and brown on all sides for 5 minutes. Remove meatballs and set aside.
- Sauté veggies:
- Add remaining oil to the skillet. Sauté onion and bell pepper for 3 minutes until softened.
- Simmer sauce:
- Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring to a simmer.
- Add pasta and meatballs:
- Add the pasta and water or broth. Stir well, then return meatballs to the skillet, nestling them into the sauce.
- Cook and finish:
- Cover and simmer on medium-low for 15 minutes, stirring occasionally, until pasta is tender and meatballs are cooked. Add extra water if needed.
- Add cheese:
- Sprinkle mozzarella and Parmesan over the skillet. Cover and cook for 2 minutes until cheese is melted.
- Garnish and serve:
- Garnish with fresh basil and serve hot from the skillet.
Save Serving this skillet at our family table always brings smiles, with everyone reaching in for seconds and savoring the cheesy, saucy pasta and tender meatballs.
Required Tools
Large deep skillet or sauté pan with lid, mixing bowls, wooden spoon or spatula, grater
Nutritional Information (per serving)
Calories: 590, Total Fat: 25 g, Carbohydrates: 54 g, Protein: 34 g
Recipe Variations
Swap the ground beef for turkey, pork, or a plant-based alternative, or add chili flakes for extra spice. A simple green salad or crusty bread makes a great side.
Save Bring everyone to the table with this crowd-pleasing Italian skillet: a perfect blend of homestyle comfort and delicious flavors. Enjoy every bite fresh from the pan.
Common Questions
- → What type of pasta works best in this dish?
Short pasta varieties like penne, rigatoni, or fusilli hold the sauce and meatballs well, blending beautifully in the skillet.
- → Can I use different meats for the meatballs?
Yes, ground pork, turkey, or plant-based mince can be used to suit your preference while maintaining the dish's hearty texture.
- → How can I thicken the tomato sauce if it's too thin?
Allow the mixture to simmer uncovered for a few extra minutes to reduce excess liquid and concentrate flavors naturally.
- → What cheeses enhance the flavor in this skillet?
Grated Parmesan and shredded mozzarella blend well, offering a balance of sharpness and creaminess when melted over the dish.
- → Is it possible to make this gluten-free?
Use gluten-free pasta and breadcrumbs to adapt the dish safely without compromising texture or taste.
- → How do I prevent the meatballs from falling apart during cooking?
Mix the meat gently with breadcrumbs, egg, and cheese without overworking, and brown them carefully before simmering to maintain shape.