Description
Swedish Meatball Pasta Bake is a comforting and hearty casserole combining tender baked Swedish meatballs, creamy Parmesan sauce, and perfectly cooked rotini pasta, baked to a bubbling golden finish. This recipe blends classic Scandinavian flavors with an easy casserole format perfect for family dinners or meal prep.
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
Others
- 12 ounces rotini pasta
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese for topping (optional)
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to bake the meatballs evenly without sticking.
- Make meatball mixture: In a large bowl, combine ground beef, breadcrumbs, egg, grated onion, minced garlic, ground nutmeg, allspice, salt, and black pepper. Mix everything thoroughly until just combined for tender meatballs.
- Shape and bake meatballs: Form the mixture into 1-inch meatballs and arrange them on the prepared baking sheet. Bake for 18–20 minutes until browned and fully cooked through.
- Cook pasta: While the meatballs bake, bring salted water to a boil and cook the rotini pasta until just al dente. Drain and set aside to prevent overcooking later.
- Prepare 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 the sauce.
- Add liquids and simmer: Gradually whisk in the beef broth to avoid lumps. Add heavy cream and Worcestershire sauce. Simmer the sauce until it thickens, approximately 5 minutes.
- Finish sauce with cheese and seasoning: Stir grated Parmesan cheese into the sauce until melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.
- Assemble the bake: In a greased 9×13-inch baking dish, combine the cooked rotini, baked meatballs, and creamy sauce. Gently toss everything together to coat evenly.
- Bake casserole: Optionally sprinkle extra Parmesan cheese on top, then bake at 375°F (190°C) for 20 minutes until the casserole is bubbly and golden on top.
- Garnish and serve: Remove from oven and garnish with freshly chopped parsley before serving to add a fresh herbal note.
Notes
- Do not overmix the meatball mixture to keep meatballs tender.
- Cooking pasta al dente ensures it doesn’t become mushy after baking.
- Use fresh grated Parmesan for best sauce flavor and melting quality.
- You can prepare meatballs ahead of time and refrigerate before baking.
- For a lighter sauce, substitute half-and-half for heavy cream but expect slightly less richness.
- Leftovers reheat well in the oven or microwave.
