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Baked bucatini and meatballs in a baking dish with a bowl served and a wooden spoon.
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5 from 2 votes

Baked Bucatini and Meatballs

Prep Time35 minutes
Cook Time50 minutes
Total Time1 hour 25 minutes
Course: dinner
Cuisine: Italian-american
Servings: 8
Calories: 431kcal
Author: Teri & Jenny

Ingredients

  • 1 cup grated Parmesan, divided
  • 2 tablespoons unsalted butter, softened
  • 12 ounces bucatini
  • 3 cups marinara sauce

meatballs

  • 10 butter crackers, crushed
  • 3 tablespoons milk
  • 1 pound lean ground beef
  • ¼ cup finely diced yellow onion
  • 2 garlic cloves, minced
  • 1 tablespoon minced oregano
  • 2 teaspoons minced sage
  • 1 ½ teaspoons salt
  • ½ teaspoon cracked black pepper

assembly

  • 2 tablespoons extra virgin olive oil
  • 4 ounces shredded (part-skim) mozzarella
  • fresh basil leaves

Instructions

  • Preheat oven to 375˚F.
  • Grease a 9”x13” baking dish with the softened butter. Add 1/2 cup of Parmesan and shake over the butter until the entire bottom and sides of the baking dish is covered in a thin layer of butter and parmesan. Set aside until ready to use.
  • Fill a large pot with water and bring to a boil. Add a handful of salt followed by the pasta. Boil pasta, stirring occasionally, until pasta is al dente, about 6 to 8 minutes. Drain and pour into a large mixing bowl and toss together with all but ½ cup marinara and remaining Parmesan. Set aside.
  • For meatballs: Place crackers into a large mixing bowl and cover with milk. Allow crackers to soak for 2 to 3 minutes. Add remaining ingredients and mix with your hands until mixture is just well combined (try not to overwork the mixture or the meatballs will become tough). Shape into 2oz meatballs (totaling 8-9) and refrigerate for 30 minutes. Pour oil into a large skillet and place over medium-high heat. Sear and brown meatballs all over for 3 to 4 minutes. Remove from skillet and set aside.
  • To assemble: Pour sauced bucatini into the prepared baking dish, and gently press down to create and even, flat surface. Gently press the meatballs into different areas of the bucatini, until they’re about ⅔ of the way in the pasta. Sprinkle mozzarella over the surface and bake for 25 to 30 minutes or until the cheese melts and a golden crust has formed over the surface.
  • Remove the bake from the oven and cool, about 15 minutes. Top with fresh basil leaves and serve.

Notes

  • *Makes 1 (9”x13”) pan

Nutrition

Calories: 431kcal | Carbohydrates: 42g | Protein: 28g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 1273mg | Potassium: 650mg | Fiber: 3g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 7mg | Calcium: 302mg | Iron: 3mg