Description
This comforting Three-Cheese Meatball Mostaccioli recipe combines tender homemade meatballs infused with ricotta, mozzarella, Parmesan, and fresh parsley, served atop al dente mostaccioli pasta smothered in rich marinara sauce. Baked to perfection, this hearty Italian-American dish is perfect for family dinners or special occasions, delivering a delicious blend of savory flavors and cheesy goodness in every bite.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 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 the Oven: Set your oven to 375°F (190°C) to prepare for baking the assembled dish.
- Cook the Pasta: Boil the mostaccioli pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare Meatball Mixture: In a large bowl, thoroughly mix the ground beef with ricotta cheese, shredded mozzarella, grated Parmesan, chopped parsley, egg, Italian seasoning, salt, and black pepper until all ingredients are well combined.
- Form Meatballs: Shape the mixture into meatballs roughly 1 inch in diameter to ensure even cooking.
- Brown Meatballs: Heat a large skillet over medium heat and brown the meatballs on all sides until they develop a golden crust, which locks in the juices.
- Combine Pasta and Sauce: In a baking dish, mix the cooked mostaccioli pasta with the marinara sauce, distributing the sauce evenly.
- Assemble the Dish: Place the browned meatballs evenly on top of the sauced pasta, then spoon the remaining marinara sauce over the meatballs, ensuring they are well covered.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the meatballs are cooked through and the cheese has melted into a bubbly, golden layer.
Notes
- For extra flavor, you can add minced garlic or onion to the meatball mixture.
- If you prefer a spicier dish, add red pepper flakes to the sauce or meatballs.
- Use freshly grated Parmesan for the best taste and texture.
- Make sure not to overcook the pasta during boiling; it will cook further in the oven and absorb more sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
