Creamy Meatball Alfredo Pasta Bake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy, cheesy, and loaded with tender meatballs, this Meatball Alfredo Pasta Bake is the ultimate comfort food! Perfect for busy weeknights or cozy family dinners. 

 Creamy Meatball Alfredo Pasta Bake 

 1 (16 oz) package frozen meatballs or make your own***

1 pound pasta (I use Rotini or Ziti)

2 cups heavy cream 

1 1/2 cups grated Parmesan cheese 

1 cup shredded mozzarella cheese 

1/4 cup butter 

2 cloves garlic, minced 

1 teaspoon Italian seasoning 

Fresh parsley, chopped (for garnish) 

Salt and pepper, to taste 

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with non-stick spray. Boil the pasta according to package instructions until al dente. Drain and set aside. 

 

 

 

 

 

 

 

 

 

 

 

Add oil and butter to a large skillet. Saute’ the frozen meatballs until they are browned and warmed through. Remove meatballs to a plate and set aside.

 

 

 

 

 

 

 

 

Use a wooden spoon to scrape the bits from the bottom of the same skillet. Add melt a little more butter and add minced garlic. Sauté for 1–2 minutes until fragrant. 

 

 

 Stir in heavy cream and bring to a gentle simmer. Add Italian seasoning, salt, and pepper.  Gradually whisk in grated Parmesan cheese until the sauce thickens and becomes creamy. Add in the cooked pasta and toss until evenly coated.  Pour a little sauce on the bottom of the baking dish. 

 

 

 

 

 

 

 

 

 

 

 

Add a layer of pasta and meatballs and top with a layer of Parmesan and mozzarella cheese. Repeat these layers until you fill the casserole dish and then top with a final layer of cheese. 

 

 

 

 

 

 

 

 

 

 

 

Then add another layer of meatballs and more cheese. Next, pour the creamy pasta mixture over the meatballs, spreading evenly. Sprinkle shredded mozzarella cheese on top. 

 

 

 

 

 

 

 

 

 

 Cover with foil (shiny side up) and bake for 20–25 minutes, or until the cheese is bubbly and golden. Garnish with parsley and serve hot

 

 Homemade Meatballs

 

In a large bowl, add a lb. of lean ground beef.  Add an egg, ½ cup Parmesan cheese, 1 cup of Italian bread crumbs, quarter cup of evaporated milk (or more if needed), Italian seasoning, salt and pepper.

With your hands, work the mixture until everything is mixed evenly. Do not pack, keep mixture loose.

 

 

 

 

 

 

 

 

 

 

 

 

Portion small tablespoon (or smaller) sized amounts and gently roll them with your hands into round balls.

Arrange the meatballs on a baking pan with a drip tray beneath.

Bake in a preheated oven at 350 degrees for about 18 minutes.

 NOTE:  If making your own meatballs there is no need to cook them again in the skillet.  Just add them to the baking dish.

 

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