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Cheesy Meatball Pasta Bake
A surprising splash of fresh orange juice and zest completely transforms this hearty baked pasta. Sweet fennel and bell peppers build an aromatic base for the rich tomato sauce, while tender beef meatballs make it incredibly filling. You'll finish the whole dish with a thick layer of fresh mozzarella that melts into a gooey, golden crust in the oven. It's a massive, comforting casserole that easily feeds a hungry table.
Equipment
- Oven
- Stovetop
- Dutch oven
Ingredients
- 16 oz. uncooked penne pasta
- 2 Tbsp. olive oil
- 1 small sweet onion, chopped (about 1 cup)
- 1 medium-size fennel bulb, thinly sliced (optional)
- 3 garlic cloves, minced
- 1 tsp. fennel seeds
- 2 (24-oz.) jars marinara sauce
- 2 (14-oz.) pkg. frozen beef meatballs, thawed
- 1 cup fresh orange juice
- ¾ cup chicken broth
- 1 tsp. firmly packed orange zest
- 1 medium-size red bell pepper, chopped
- ½ tsp. kosher salt, plus more to taste
- 1 cup torn fresh basil
- 1½ (8-oz.) pkg. fresh mozzarella cheese slices
Instructions
- 1Preheat the oven to 350°F. Boil the penne pasta according to the package instructions until al dente, then drain well.
- 2Warm the olive oil in a large Dutch oven over medium heat. Sauté the chopped onion and sliced fennel for 8 to 10 minutes until softened. Stir in the minced garlic and fennel seeds, cooking for 1 more minute until fragrant.
- 3Pour in the marinara sauce, thawed meatballs, orange juice, chicken broth, orange zest, chopped bell pepper, and a half teaspoon of kosher salt. Turn the heat up to medium-high and bring the mixture to a boil.
- 4Lower the heat to medium-low, cover the pot, and let it simmer for 10 minutes to meld the flavors. Remove the pot from the heat and fold in the torn fresh basil, cooked pasta, and additional salt to taste.
- 5Transfer the pasta mixture into a lightly greased 13 by 9-inch baking dish. Set the dish on an aluminum foil-lined baking sheet to catch any drips, then arrange the fresh mozzarella slices evenly over the top.
- 6Bake in the preheated oven for about 25 minutes until the cheese is melted and the sauce is bubbling around the edges.
Notes
- Flavor: The sliced fennel bulb is optional, but it adds a wonderful sweet anise flavor that complements the Italian herbs.
- Make ahead: Assemble the entire casserole up to a day in advance, cover tightly, and refrigerate. Add 10 to 15 minutes to the baking time if cooking straight from the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or oven until warmed through.
- Prep tip: If you don't have fresh oranges, use a high-quality store-bought orange juice, but don't skip the zest if you can help it.