One-pan Italian skillet with tender meatballs, tomato sauce, pasta, and melted cheese—comfort food at its best.
# What you need:
→ Meatballs
01 - 14 oz ground beef
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 tbsp grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped or 1 tbsp dried parsley
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Sauce and Pasta
09 - 2 tbsp olive oil
10 - 1 small onion, finely chopped
11 - 1 bell pepper, diced (red or yellow)
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato passata or purée
14 - 1 tsp dried Italian herbs
15 - 1/2 tsp sugar
16 - Salt and black pepper, to taste
17 - 9 oz short pasta (penne, rigatoni, or fusilli)
18 - 2 cups water or low-sodium chicken broth
→ Topping
19 - 1 cup shredded mozzarella cheese
20 - 2 tbsp grated Parmesan cheese
21 - Fresh basil leaves, for garnish
# How to Make It:
01 - In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix until just combined, then shape into 16 to 18 small meatballs, about 1 tablespoon each.
02 - Heat 1 tablespoon olive oil in a large deep skillet or sauté pan over medium heat. Add meatballs and cook until browned on all sides, 5 to 6 minutes. Remove and set aside.
03 - Add remaining olive oil to the same skillet and sauté onion and bell pepper for 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, dried Italian herbs, sugar, salt, and pepper. Bring to a gentle simmer.
05 - Add pasta and water or broth to the skillet. Stir well, then nestle the browned meatballs into the sauce.
06 - Cover and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are fully cooked. Add a splash of water if necessary to prevent drying.
07 - Sprinkle shredded mozzarella and Parmesan cheese evenly over the skillet. Cover and cook an additional 2 to 3 minutes until cheese is melted and bubbly.
08 - Scatter fresh basil leaves on top and serve hot directly from the skillet.
