One Pot Sausage Meatball Pasta
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Imagine tucking into a warm, cheesy dish after a long day, where every forkful offers a taste of homey Italian cuisine. My One Pot Sausage Meatball Pasta is just the ticket, combining juicy sausage meatballs with pasta in a rich tomato sauce.
Easy One Pot Sausage Meatball Pasta
In my house, we absolutely adore this One Pot Sausage Meatball Pasta—it’s a real lifesaver on those hectic weeknights. What I love most is how simple the meatballs are to whip up; just take the Italian sausage out of its casing, give it a quick roll, and voilà! Combined with rigatoni in a luscious marinara sauce and topped with dollops of creamy ricotta and melty mozzarella, this dish is a guaranteed crowd-pleaser every time.
Ingredients You’ll Need
- Italian sausage: You’ll need a package of Italian sausage links, just remove the casings and that’s all you need for your meatballs.
- Olive oil: Some nice good quality olive oil to sauté the onion and garlic in.
- Onion and garlic: Essential to build that flavor in our sauce. I always recommend fresh garlic for the best flavor.
- Marinara sauce: Feel free to use any pre-made tomato sauce you have, or even crushed tomatoes for a chunkier texture. You can also make your own marinara sauce.
- Beef broth: Opt for low sodium or no sodium added broth so that you can control the sodium content in your dish. Chicken or vegetable broth will also work.
- Italian seasoning: I love using this mix in lots of dishes. Make your own using my recipe here.
- Rigatoni pasta: Holds up well with the meatballs and sauce. Penne or ziti are great substitutes.
- Salt and pepper: Season to taste.
- Cheeses: Los of ricotta or you can substitute it with cottage cheese. You’ll also need lots of freshly shredded mozzarella cheese.
- Fresh parsley: A fresh garnish to brighten and add a pop of color.
Start by setting your oven to 375°F (190°C). Remove the casings from the Italian sausage and roll the meat into 1-inch balls.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add your sausage meatballs and cook them until they’re nicely browned on all sides, which should take about 8-10 minutes. Once done, set the meatballs aside on a plate.
In the same pot, toss in the chopped onions. Sauté them until they’re soft and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant.
Pour in the marinara sauce and beef broth, then stir in the Italian seasoning. Bring the mixture to a gentle simmer.
Add the rigatoni pasta to the pot, ensuring it’s submerged in the sauce. Season with salt and pepper to taste. Return the browned meatballs to the pot, nestling them in among the pasta. Cover with a lid and let it simmer until the pasta is al dente, about 20-25 minutes.
Dollop the ricotta cheese over the pasta and sprinkle the shredded mozzarella evenly on top. Transfer the pot into the oven and bake uncovered until the cheese is gloriously melted and bubbly, around 10 minutes. Just before serving, sprinkle chopped fresh parsley over the top for a burst of freshness. Serve hot directly from the pot and enjoy!
How To Serve
Here are some delicious dishes to serve this pasta with for a complete Italian feast.
Antipasto Platter
Easy Garlic Bread
Mini Caprese Salad Bites
Panzanella Salad
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can prepare this dish a day in advance and store it in the refrigerator. Just reheat it in the oven at 350°F (175°C) until it’s thoroughly warmed.
Can I make this dish vegetarian?
To make a vegetarian version, replace the sausage meatballs with plant-based meatballs or a mix of vegetables like mushrooms, zucchini, and bell peppers. You can also use vegetable broth instead of beef broth.
Expert Tips
- Sear the Meatballs Well: Brown the sausage meatballs thoroughly to develop a deep flavor and ensure they hold together when simmering in the sauce.
- Deglaze the Pot: After sautéing the onions and garlic, use a splash of the beef broth to scrape up any browned bits from the bottom of the pot. These bits add a rich flavor to the dish.
- Check Pasta Doneness: Start checking the pasta a few minutes before the indicated time to ensure it doesn’t overcook. Aim for al dente, as it will continue to absorb the sauce even after you remove it from heat.
- Adjust Liquid as Needed: Keep an eye on the liquid level while the pasta cooks. If it looks too dry before the pasta is done, add a bit more broth to prevent it from sticking.
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until hot. To freeze, make sure it’s completely cooled before transferring it to a freezer-safe container. You can store it in the freezer for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven or microwave when ready to serve.
More Delicious Pasta Recipes
- Pasta alla Gricia
- Chicken Fajita Pasta
- Beefaroni
- Marry Me Chicken Pasta
- Creamy Italian Sausage Pasta
- Creamy Sausage Tortellini
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One Pot Sausage Meatball Pasta
Video
Ingredients
- 1 pound Italian sausage (casings removed)
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 24 ounce marinara sauce (1 jar)
- 3 cups beef broth (low sodium)
- 1 teaspoon Italian seasoning
- 1 pound rigatoni pasta
- salt and pepper (to taste)
- 1 cup ricotta cheese
- 2 cups mozzarella cheese (shredded)
- fresh parsley (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 375°F (190°C).
- Break the sausage links (casing removed) into 1 inch pieces and roll each one into balls. Set aside.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs and cook until they are browned on all sides, about 8-10 minutes. Remove the meatballs and set them aside.
- In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the marinara sauce beef broth. Stir in the dried Italian seasoning.
- Bring the sauce to a simmer and then add the rigatoni pasta, ensuring it is submerged in the liquid. Season with salt and pepper. Return the meatballs to the pot, nestling them into the pasta. Cover with a lid and let it simmer until the pasta is al dente, about 20-25 minutes.
- Dollop ricotta cheese over the pasta and sprinkle shredded mozzarella cheese evenly on top. Place the pot into the oven and bake uncovered until the cheese is melted and bubbly, about 10 minutes.
- Garnish with fresh parsley before serving. Serve hot directly from the pot.
Equipment
Notes
- Substitute Sausage: Feel free to use turkey sausage for a lighter option or spicy Italian sausage for extra heat.
- Cheese Varieties: Feel free to try different types of cheeses for topping; provolone or a smoked mozzarella are great alternatives.
- Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat well before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
