This Swedish Meatball Pasta Bake is a cozy, oven-baked dish made with tender beef meatballs, creamy savory sauce, perfectly cooked noodles, and melted cheese. It’s a comforting, family-friendly casserole that brings warmth and satisfaction to the table with every bite.
Why You’ll Love This Recipe
This recipe is simple enough for busy weeknights yet rich and hearty enough to feel special. The homemade beef meatballs are well-seasoned and juicy, the sauce is creamy and deeply flavorful, and the baked finish ties everything together into one irresistible dish. It’s also easy to prepare ahead, freezer-friendly, and ideal for feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 350°F (175°C). Lightly grease a large baking sheet.
In a large bowl, combine all the meatball ingredients until just mixed. Scoop about 2 tablespoons of the mixture and roll into meatballs. Place them on the prepared baking sheet and bake for 20 minutes until cooked through.
While the meatballs bake, cook the egg noodles in salted water until al dente according to package instructions. Drain well and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Gradually whisk in the beef broth and heavy cream until smooth. Add the Worcestershire-style sauce, salt, and pepper. Simmer for 4 to 5 minutes until the sauce thickens. Stir in 1 cup of the grated cheese until melted.
Place the cooked noodles in a 9×13-inch baking dish. Pour the sauce over the noodles and stir gently to combine. Add the baked meatballs and sprinkle the remaining cheese evenly on top.
Bake uncovered for 15 minutes, or until the cheese is melted and bubbly. Garnish with parsley before serving.
You can make this dish your own by switching the pasta shape to penne, fusilli, or rotini. For a lighter version, use half-and-half instead of heavy cream. If you prefer extra vegetables, stir in sautéed mushrooms or peas before baking. For a sharper flavor, try using a mix of Swiss and mozzarella cheese.
Storage/Reheating
Allow leftovers to cool completely before storing. Keep the pasta bake in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through. For longer storage, freeze portions for up to 3 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the casserole in advance, cover it tightly, and refrigerate it for up to 24 hours before baking.
Can I freeze Swedish meatball pasta bake?
Yes, this dish freezes very well. Freeze it before or after baking, tightly wrapped, for up to 3 months.
What can I use instead of egg noodles?
You can use any pasta shape such as penne, fusilli, or rotini with great results.
Can I use store-bought meatballs?
Yes, fully cooked beef meatballs can be used to save time. Warm them before assembling the casserole.
How do I prevent the sauce from becoming too thick?
If the sauce thickens too much, whisk in a small amount of warm beef broth or milk until it reaches your desired consistency.
Is this recipe suitable for kids?
Yes, the flavors are mild, creamy, and comforting, making it very kid-friendly.
Can I add vegetables to this dish?
Absolutely. Mushrooms, peas, or spinach work especially well in this casserole.
What cheese works best for this recipe?
Swiss cheese gives a classic creamy flavor, but mozzarella or mild cheddar can also be used.
Can I make this recipe without an oven?
The oven finish is recommended for best texture, but you can serve it straight from the stovetop if needed.
How do I know when the casserole is fully heated?
The cheese should be fully melted and the center should be hot when tested with a knife or spoon.
Conclusion
Swedish Meatball Pasta Bake is a comforting, satisfying meal that brings together tender beef meatballs, creamy sauce, and cheesy baked pasta in one dish. It’s perfect for family dinners, meal prep, or sharing with guests, and it’s sure to become a repeat favorite in your kitchen.
This Swedish Meatball Pasta Bake is a hearty, oven-baked casserole featuring juicy beef meatballs, creamy savory sauce, tender egg noodles, and melted cheese. It’s a cozy, family-friendly dish perfect for weeknight dinners or meal prepping.
Preheat oven to 350°F (175°C). Lightly grease a large baking sheet.
In a bowl, mix ground beef, panko, egg, salt, onion powder, garlic powder, black pepper, and nutmeg until combined.
Form into meatballs (about 2 tbsp each) and place on the prepared baking sheet. Bake for 20 minutes, or until cooked through.
While meatballs bake, cook egg noodles in salted water until al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually add beef broth and cream, whisking until smooth. Stir in Worcestershire-style sauce, salt, and pepper. Simmer for 4–5 minutes until thickened.
Add 1 cup of Swiss cheese and stir until melted and smooth.
In a 9×13-inch baking dish, combine noodles and sauce. Gently stir to coat the noodles.
Top with baked meatballs and sprinkle the remaining ½ cup cheese on top.
Bake uncovered for 15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley and serve warm.
Notes
Use store-bought cooked meatballs for a shortcut.
Try penne, fusilli, or rotini instead of egg noodles.
Add sautéed mushrooms, peas, or spinach for extra vegetables.
Mix Swiss with mozzarella or cheddar for a sharper cheese flavor.
To lighten, use half-and-half instead of heavy cream.
