Juicy Meatballs Kale and Mozzarella Pasta Bake

Juicy Meatballs Kale and Mozzarella Pasta Bake

Course Main
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6 servings
Author Adore Foods


  • 2 cups pasta I used ziti
  • 1 lb 500 g ground beef
  • 1/2 medium onion finely chopped
  • 1/4 cup panko breadcrumbs
  • 2 garlic cloves minced
  • 1 large egg
  • 1 tablespoon olive oil
  • 1/2 cup Shiraz wine
  • 1 24 oz. jar marinara sauce
  • 1/2 bunch fresh kale roughly chopped
  • 2 tablespoons fresh thyme
  • 3 tablespoons chopped fresh basil
  • fresh mozzarella ball
  • olive oil to spray the pan
  • salt and pepper


  1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish and set aside.
  2. Add water to a large pot and bring it to a boil. Add some salt and cook pasta until al dente.
  3. Meanwhile, in a large bowl, combine the ground beef, chopped onion, breadcrumbs, garlic, egg, salt and pepper and mix to incorporate all ingredients. Make meatballs and set them aside on a large plate. Heat a pan over medium heat. Stay a bit of olive oil and add meatballs to cook, turning occasionally, until brown on all sides for 5-7 minutes. Stir in wine, gently scraping up brown bits from the bottom of the pan. Stir in marinara sauce, chopped kale, thyme and basil and bring to a simmer. Remove from heat and fold in cooked pasta.
  4. Transfer mixture to prepared baking dish, top with fresh mozzarella cheese cubes and bake for 25 minutes, until cheese is melted and edges are bubbly.
  5. Remove from the oven and allow to stand 10 minutes before serving. Garnish with parsley and basil.

Recipe Notes

This recipe was slightly adapted from Country Living Magazine, September issue 2015