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. 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!
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
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