Baked Mozzarella Meatball Pasta

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Step 1

Prepare the oven and pasta.

Step 2

Preheat the oven to 400°F (200°C). Lightly grease a medium oven-safe baking dish.

Step 3

Bring a pot of generously salted water to a boil. Cook the pasta until just shy of al dente, about 1–2 minutes less than the package directions. It will finish cooking in the oven. Drain, reserving about 1/4 cup of pasta water.

Step 4

In a large bowl, combine the ground meat, breadcrumbs, garlic, parsley, beaten egg, Parmesan, oregano, paprika, salt, and black pepper. Mix gently with your hands or a fork until just combined.

Step 5

If the mixture feels too wet or sticky to shape, add another tablespoon or two of breadcrumbs.

Step 6

Divide the mixture into 10 portions. Flatten each portion slightly and place one baby mozzarella ball in the center. Carefully wrap the meat around the cheese, making sure it is completely enclosed.

Step 7

Roll each one into a smooth meatball. Make sure there are no cracks or exposed mozzarella, which will help prevent the cheese from escaping while cooking.

Step 8

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for about 2–3 minutes per side, turning gently, until browned all over.

Step 9

They do not need to be cooked through at this point.

Step 10

In a large bowl, toss the drained pasta with about 1 1/2 cups of the marinara. Add a splash of reserved pasta water if the sauce seems too thick.

Step 11

Spread the pasta into the prepared baking dish. Nestle the browned meatballs evenly throughout the pasta.

Step 12

Spoon the remaining 1/2 cup marinara over and around the meatballs.

Step 13

Sprinkle the shredded mozzarella, Parmesan, and dried oregano over the pasta and meatballs.

Step 14

Cover the dish loosely with foil and bake for 15 minutes.

Step 15

Remove the foil and bake for another 8–12 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.

Step 16

Let the baked pasta rest for 5 minutes before serving. Finish with fresh parsley or basil and an extra sprinkle of Parmesan.