Description
This Swedish Meatball Pasta Bake is a comforting and hearty dish combining tender baked meatballs with creamy Parmesan sauce and rotini pasta, baked to bubbly perfection. It’s a perfect weeknight meal that brings the classic flavors of Swedish meatballs into a cheesy pasta casserole.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated onion
- 2 cloves garlic, minced
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 3/4 cup grated Parmesan cheese
Other
- 12 ounces rotini pasta
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese for topping (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix meatball ingredients: In a large bowl, combine the ground beef, breadcrumbs, egg, grated onion, minced garlic, ground nutmeg, allspice, salt, and black pepper. Mix thoroughly to distribute all flavors evenly.
- Form meatballs: Shape the mixture into 1-inch meatballs and arrange them evenly on the prepared baking sheet.
- Bake meatballs: Bake the meatballs for 18 to 20 minutes, or until nicely browned and cooked through.
- Cook pasta: While the meatballs are baking, bring a large pot of salted water to a boil. Cook the rotini pasta until just al dente according to package instructions, then drain and set aside.
- Make the sauce roux: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux, which will thicken your sauce.
- Add liquids to sauce: Gradually whisk in the beef broth, then add the heavy cream and Worcestershire sauce. Simmer the sauce for about 5 minutes, stirring frequently, until it thickens slightly.
- Finish sauce with cheese: Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper to taste.
- Combine pasta, meatballs, and sauce: Grease a 9×13-inch baking dish. Add the cooked pasta, baked meatballs, and creamy sauce to the dish. Toss gently to evenly coat everything with the sauce.
- Bake the pasta bake: Optionally sprinkle extra Parmesan cheese on top. Bake at 375°F for 20 minutes until the dish is bubbly and the top is lightly golden.
- Serve and garnish: Remove from the oven and garnish with chopped fresh parsley before serving for a fresh flavor and vibrant presentation.
Notes
- You can substitute ground beef with a mix of beef and pork for juicier meatballs.
- Parmesan adds richness—use freshly grated for best flavor.
- The sauce can be made ahead and reheated gently before assembling the bake.
- Do not overcook the pasta before baking; it will finish cooking in the oven.
- For a lower calorie option, use half-and-half instead of heavy cream.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Swedish
