Meatball Pasta Casserole

  • Difficulty: Basic
  • 45 minutes
  • 2 servings

A slightly different take on the classic pasta and meatball dishes, this casserole is by no means cheap on flavor. It’s made in the oven, so it can better bring all those delicious ingredients together, and they are topped with a generous amount of Cheddar, that melts in the oven and gives it that wonderful cheesy flavor.

Ingredients Needed for Meatball Pasta Casserole


For the meatballs:

½ cup breadcrumbs
2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon salt
½ cup cheddar, shredded
2 pork sausages

For the filling:

1 tablespoon olive oil
2 garlic cloves, chopped
1 teaspoon chili flakes
1 teaspoon dried oregano
1 teaspoon chili flakes
1 cup canned tomatoes
1 teaspoon salt
1 teaspoon pepper

Other things:

5 ounces of rigatoni

How to Cook Meatball Pasta Casserole

  1. Heat a saucepan over medium heat, add water in it and bring it to a boil.
  2. Add the rigatoni, a pinch of salt, and cook it according to the instructions on the package.
  3. Add the breadcrumbs in a bowl. Mix them with garlic, olive oil, salt, and Cheddar.
  4. Remove the casings off of the sausages and take out the meat.
  5. Pinch off a piece of the meat mixture and gently roll between your hands to form small meatballs, around 1-2 inch (2,5 cm – 4 cm) in diameter. Continue shaping until all the meat is used. Coat them with the Cheddar and breadcrumbs mix. Reserve the rest of the mixture.
  6. Preheat the oven to 390°F/200°C.
  7. Lay the meatballs in a baking tray and roast them for 10 minutes. Don’t turn off the heat.
  8. In the meantime, you can take care of the sauce. Heat the olive oil in a skillet over medium heat. Add the garlic, oregano, and chili flakes. Pour the canned tomatoes, and season it with salt and pepper. Cook the sauce, until it reduces by half.
  9. Drain the rigatoni and lay them in a baking tray. Top the pasta with meatballs, tomato sauce, and leftover breadcrumbs.
  10. Add the tray in the oven for the next 15 minutes!

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