A few days ago, I shared a recipe for baked meatballs. When I make up a big batch of meatballs, I like to use them in a lot of different ways. Using them on subs (with tons of sauce and cheese thankyouverymuch) and in pasta dishes are probably my favorite ways, though. We eat a lot of baked pasta anyway. It’s easy, inexpensive, and everyone will eat it, so baked pasta is a part of our regular dinner rotation.
This Skillet Meatball Pasta is an easy dinner that doesn’t take much time to prepare. I like to cook onions and garlic to add to my sauce because it adds a nice layer of extra flavor to the pasta. If you have homemade sauce, feel free to sub it for the jarred kind.
Also, I like to serve this with my 30 Minute Garlic Knots on the side to soak up all the extra sauce.
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Skillet Meatball Pasta
Meatball pasta made in one skillet!
- 12 oz dry shaped pasta like penne or rigatoni
- 1 T . olive oil
- 1 c . finely diced onion
- 3 cloves garlic minced
- 26 oz jar marinara sauce
- 1/2-1 recipe Baked Meatballs or 16-32 meatballs of your choice
- 8 oz . fresh mozzarella sliced
Preheat oven to 350 F.
Cook pasta for 1 minute less than package directions for al dente pasta.
Meanwhile, heat a large oven-proof skillet over medium heat, and add in olive oil.
Stir in onion and garlic. Cook for about 4-5 minutes, stirring regularly.
Add in marinara sauce, cooked meatballs, and cooked pasta. Stir to combine.
Top with slices of mozzarella.
Bake for about 10 minutes, or until cheese has melted and pasta is hot and bubbly.
Nutrition values are estimates.