Swedish Meatball Pasta Bake

swedish meatball casserole in a baking pan

Swedish Meatball Pasta Bake made with beef & pork meatballs with fantastic seasoning in a creamy, beefy sauce served over hot noodles and cheese!

Prep Time30

Cook Time30

Total Time1

Course: Casserole, dinner, Main Course, Main Dish

Cuisine: American

Keyword: Swedish Meatball Pasta Bake

Servings: servings

Calories: 754kcal

Author: Jessica & Nellie

Ingredients

Homemade Meatballs*

½ lb ground beef
½ lb ground pork
½ cup panko breadcrumbs
1 large egg beaten
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp ground pepper
¼ tsp ground nutmeg

Casserole

12 oz wide egg noodles
4 TBSP unsalted butter
¼ cup all-purpose flour
3 cups beef broth
1 cup heavy cream
1 TBSP Worcestershire sauce
½ tsp salt
½ tsp black pepper
1 ½ cups swiss cheese grated, divided
Parsley for serving

Instructions

Meatballs: Heat the oven to 350°F. Spray a large cookie sheet with non-stick spray.
Combine all the meatball ingredients. Use an ice cream scoop or tablespoon and use 2 tablespoons worth of the mixture and roll into meatballs.
Place the meatballs on the prepared pan and bake for 20 minutes.
Casserole: While the meatballs are baking, cook the noodles al dente according to the package directions, making sure not to overcook them. Drain well and set them aside.
Sauce: Melt the butter in a pan and stir in the flour. Whisk the broth and heavy cream into the flour, then add the Worcestershire sauce, salt and pepper and simmer until it begins to thicken about 4 to 5 minutes. Add a cup of the cheese and stir until melted.
Assemble: Place the noodles in a 9x13-inch pan or a 2 quart casserole dish, then pour the sauce over the noodles and stir until combined. Add the meatballs and sprinkle with the remaining cheese.
Place in the oven and bake for an additional 15 minutes, until the cheese is melted. Sprinkle with parsley and serve.

Notes

Leftovers should be stored in the refrigerator for up to 3 to 4 days. Be sure to reheat portions in the oven or microwave until they reach an internal temperature of 165°F for safe consumption.

*To save time, you can sub in 1 lb. frozen meatballs in place of homemade.

Nutrition