Skillet Meatball Pasta
Meatball pasta made in one skillet!
Servings 8 servings
Calories 364kcal
Equipment
- skillet
Ingredients
- 12 ounce dry shaped pasta like penne or rigatoni
- 1 tablespoon olive oil
- 1 cup finely diced white or yellow onion
- 3 cloves garlic minced
- 25 ounce jar marinara sauce
- ½-1 recipe Baked Meatballs or 16-32 meatballs of your choice
- 8 ounces shredded whole-milk mozzarella
Instructions
- Preheat oven to 350 F.
- Cook pasta for 1 minute less than package directions for al dente pasta.12 ounce dry shaped pasta
- Meanwhile, heat a large oven-proof skillet over medium heat, and add in olive oil.1 tablespoon olive oil
- Stir in onion and garlic. Cook for about 4-5 minutes, stirring regularly.1 cup finely diced white or yellow onion, 3 cloves garlic
- Add in marinara sauce, cooked meatballs, and cooked pasta. Stir to combine.25 ounce jar marinara sauce, ½-1 recipe Baked Meatballs
- Top with mozzarella cheese.8 ounces shredded whole-milk mozzarella
- Bake for about 10 minutes, or until cheese has melted and pasta is hot and bubbly.
Notes
- Pasta: I like to use a tubular pasta like rigatoni, penne, or ziti in this recipe.
- Pasta sauce: 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.
- Meatballs: I use homemade meatballs if I have them. Otherwise, frozen meatballs (that have been cooked) will work just fine.
- Mozzarella: You can use shredded mozzarella cheese if you prefer.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 364kcal | Carbohydrates: 39g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 679mg | Potassium: 536mg | Fiber: 3g | Sugar: 6g | Vitamin A: 590IU | Vitamin C: 8.5mg | Calcium: 175mg | Iron: 1.9mg