If you’re craving a cozy dinner that feels like a warm hug on a plate, you have to try this Swedish Meatball Pasta Bake Recipe. It combines the tender, flavorful meatballs we all love with creamy, cheesy pasta baked to bubbly perfection. This dish brings together classic comfort food vibes and a bit of Scandinavian charm, making it a perfect crowd-pleaser for family dinners or casual get-togethers. Trust me, once you make this Swedish Meatball Pasta Bake Recipe, it will quickly become one of your favorite go-to meals for any night of the week.
Ingredients You’ll Need
This Swedish Meatball Pasta Bake Recipe relies on straightforward, everyday ingredients that create layers of flavor and texture. Each component plays an essential part—whether it’s the juicy blend of beef and pork for the meatballs, the creamy sauce that wraps each pasta piece, or the melted cheese topping that brings everything together with a golden finish.
- Ground beef and pork: Provides juicy, tender meatballs with a perfect balance of flavor.
- Breadcrumbs and milk: Keep the meatballs moist and tender, never dry or tough.
- Onion and garlic powder: Add savory depth and warmth to the meatball base.
- Olive oil and butter: For browning the meatballs and creating a rich sauce base.
- Flour: Thickens the creamy sauce to coat the pasta beautifully.
- Beef broth and heavy cream: Combine for a velvety sauce rich in flavor.
- Mozzarella and Parmesan cheese: Melts into a bubbly, golden crust that’s utterly irresistible.
- Penne or rigatoni pasta: Sturdy shapes that hold onto the sauce and meatballs perfectly.
- Fresh parsley: Adds a fresh, vibrant touch that brightens the whole dish.
How to Make Swedish Meatball Pasta Bake Recipe
Step 1: Prepare the Oven and Meatball Mixture
Start by preheating your oven to 375°F (190°C), which ensures it’s ready for baking later. While it warms up, combine ground beef and pork in a large mixing bowl. This blend gives the meatballs a fantastic balance of flavor and tenderness that pure beef can sometimes lack.
Step 2: Mix and Season the Meatballs
Add the breadcrumbs, milk, egg, finely chopped onion, garlic powder, salt, black pepper, thyme, and parsley to your meat mixture. Mixing all these ingredients thoroughly ensures every bite is packed with delicious seasoning and the meatballs hold together nicely when cooking.
Step 3: Shape and Brown the Meatballs
Form the mixture into one-inch meatballs, then brown them in batches over medium heat in olive oil, turning occasionally until they have a delicious golden crust on all sides. This browning step locks in flavor and gives the meatballs an amazing texture before baking.
Step 4: Make the Creamy Sauce
After removing the browned meatballs, melt butter in the same skillet and whisk in flour to create a roux. Slowly pour in beef broth while whisking constantly, then stir in heavy cream. This sauce will thicken in just a few minutes, resulting in a luscious, creamy coating for the pasta and meatballs.
Step 5: Cook Pasta and Combine All Ingredients
Cook penne or rigatoni pasta according to package instructions until al dente, then drain and toss with the creamy sauce. Gently fold the browned meatballs into this mixture, making sure each piece is coated with that dreamy sauce.
Step 6: Assemble and Bake
Transfer the pasta and meatball mixture into a greased 9×13-inch baking dish and top generously with grated mozzarella and Parmesan. Bake for 20-25 minutes until the cheese bubbles and turns golden brown, creating a perfect melty crust that’s simply irresistible.
How to Serve Swedish Meatball Pasta Bake Recipe
Garnishes
Finishing your Swedish Meatball Pasta Bake Recipe with freshly chopped parsley adds a burst of color and a hint of fresh brightness that balances the rich, creamy dish beautifully. A dash of cracked black pepper on top right before serving can also elevate the flavors nicely.
Side Dishes
This dish is hearty enough to stand on its own, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette or some roasted seasonal vegetables are perfect companions. They provide a fresh contrast to the creamy, cheesy pasta bake that keeps the entire meal feeling balanced.
Creative Ways to Present
For a fun twist, serve this pasta bake in individual ramekins or small cast-iron skillets for a personal touch that looks fancy but is easy to prepare. You can also sprinkle extra cheese or breadcrumbs on top before baking for an added crunchy layer if you love that texture contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish Meatball Pasta Bake Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the creamy sauce’s moisture and the meatballs’ tenderness so you can enjoy every bit the next day.
Freezing
This pasta bake freezes well, making it a great option to prepare ahead or save meals for busy nights. Freeze in a suitable airtight container for up to two months. When you’re ready to eat, thaw it overnight in the fridge before reheating.
Reheating
To reheat, cover the pasta bake with foil to prevent the cheese from burning and warm it in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also reheat in the microwave, stirring halfway to heat evenly, but the oven keeps that baked cheese texture intact.
FAQs
Can I make Swedish Meatball Pasta Bake Recipe vegetarian?
While this version uses a combination of ground beef and pork, you can swap the meatballs for vegetarian alternatives like plant-based meatballs or even hearty mushrooms for a meat-free twist.
What type of pasta works best for this bake?
Penne and rigatoni are ideal because their tube shapes hold the sauce wonderfully, but you can also use other short pasta like ziti or fusilli depending on what you have on hand.
Can I prepare the meatballs ahead of time?
Absolutely! You can shape and brown the meatballs up to a day ahead and keep them refrigerated. This speeds up the final assembly and bake when you’re ready to enjoy the meal.
Is this recipe freezer-friendly once baked?
Yes, but it’s preferable to freeze before baking for the best texture. Baked leftovers freeze fine but might become a little watery upon reheating, so it’s a bit of a trade-off.
How do I make the sauce thicker or thinner?
If you prefer a thicker sauce, let it simmer a bit longer until it reaches your desired consistency. For a thinner sauce, add a little more broth or cream gradually while cooking.
Final Thoughts
Making this Swedish Meatball Pasta Bake Recipe is like inviting comfort and happiness to your dinner table in one dish. It’s rich, creamy, cheesy, and full of flavor—a perfect recipe to keep on hand when you want something hearty and satisfying without fuss. Give it a try and watch it quickly become a beloved favorite in your home!
Print
Swedish Meatball Pasta Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Pasta Bake
- Method: Baking
- Cuisine: Swedish
Description
A comforting and hearty Swedish Meatball Pasta Bake combining tender homemade meatballs, creamy beef and cream sauce, al dente pasta, and a cheesy golden crust. This baked casserole melds rich flavors of Scandinavian-style meatballs with the ease of a pasta bake, perfect for family dinners or meal prep.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1/4 cup finely chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- Salt and pepper to taste
Pasta and Topping
- 8 ounces pasta (penne or rigatoni)
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta dish.
- Mix Meats: In a large mixing bowl, combine the ground beef and ground pork evenly.
- Add Meatball Ingredients: Add breadcrumbs, milk, egg, finely chopped onion, garlic powder, salt, black pepper, dried thyme, and dried parsley to the meat mixture.
- Combine Mixture: Thoroughly mix all ingredients together with your hands or a spoon until fully combined.
- Form Meatballs: Shape the mixture into approximately 1-inch diameter meatballs and place them on a plate.
- Heat Oil: Warm the olive oil in a large skillet over medium heat to prepare for browning the meatballs.
- Brown Meatballs: Add meatballs in batches to avoid overcrowding; cook 4-5 minutes turning occasionally until evenly browned on all sides.
- Remove Meatballs: Transfer browned meatballs to a plate and set aside.
- Melt Butter: In the same skillet, melt butter over medium heat to start making the sauce.
- Make Roux: Add flour to melted butter and whisk constantly until smooth pasty mixture forms.
- Cook Roux: Stir the flour mixture continuously for 1-2 minutes until it turns light golden.
- Add Broth: Gradually pour in beef broth while whisking to prevent lumps and create a smooth sauce base.
- Add Cream: Stir in heavy cream and cook for 3-4 minutes until sauce thickens smoothly.
- Season Sauce: Taste and adjust salt and pepper as needed for balanced flavor.
- Cook Pasta: Meanwhile, boil pasta in salted water per package instructions until al dente; then drain.
- Combine Pasta and Sauce: Return drained pasta to pot; pour the sauce over and stir well to coat all pasta.
- Add Meatballs: Gently mix the browned meatballs into the sauced pasta so they are evenly coated.
- Transfer to Baking Dish: Move the pasta and meatball mixture into a greased 9×13-inch baking dish for assembly.
- Add Cheese Topping: Sprinkle grated mozzarella and Parmesan cheese evenly over the top of the pasta.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes until the cheese is melted, bubbly, and golden.
- Cool Slightly: Remove dish from oven and let it cool for about 5 minutes to set for serving.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top for a fresh finish and serve warm.
Notes
- For best texture, avoid overcrowding the skillet when browning meatballs to ensure even cooking and browning.
- You can substitute penne or rigatoni with other sturdy pasta shapes like ziti or rotini.
- Make sure to cook pasta just until al dente since it will continue softening during baking.
- If preferred, use low-fat or half-and-half cream to reduce richness slightly.
- Leftovers reheat well covered in the oven or microwave for easy meal prep.
- Adding a pinch of nutmeg to the sauce can enhance Swedish meatball flavors.
