Description
This Three-Cheese Meatball Mostaccioli is a comforting Italian-inspired baked pasta dish featuring tender meatballs made with ground beef and a blend of ricotta, mozzarella, and Parmesan cheeses. Combined with al dente mostaccioli pasta and rich marinara sauce, then baked until bubbly and golden, this recipe is perfect for a satisfying family dinner.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 egg
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Sauce
- 3 cups mostaccioli pasta
- 3 cups marinara sauce
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish.
- Cook Pasta: Boil the mostaccioli pasta according to the package instructions until al dente. Drain well and set aside.
- Prepare Meatball Mixture: In a large bowl, combine ground beef, ricotta cheese, shredded mozzarella, grated Parmesan, chopped parsley, egg, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Form Meatballs: Using your hands, shape the meat mixture into 1-inch diameter meatballs ensuring they are evenly sized for even cooking.
- Brown Meatballs: Heat a large skillet over medium heat. Brown the meatballs on all sides until they develop a nice crust; they do not need to be fully cooked through at this stage.
- Assemble Dish: In a large baking dish, combine the cooked mostaccioli pasta with all but a portion of the marinara sauce, mixing gently to coat the pasta evenly.
- Arrange Meatballs: Place the browned meatballs on top of the sauced pasta in the baking dish. Spoon the remaining marinara sauce over the meatballs to cover them well.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through and the cheese in the sauce has melted and is bubbly.
Notes
- For a richer flavor, you can sprinkle extra mozzarella or Parmesan on top before baking.
- Ensure meatballs are browned to develop flavor before baking.
- Using fresh parsley adds a bright, fresh herb flavor but dried parsley can be substituted.
- You can prepare the meatballs a day ahead and refrigerate them for convenience.
- Make sure not to overcook the pasta initially since it will cook further in the oven.
