One Pot Sausage Meatball Pasta

5 from 9 votes

One Pot Sausage Meatball Pasta

This One Pot Sausage Meatball Pasta is the ultimate weeknight victory. By rolling Italian sausage into quick meatballs and simmering the rigatoni right in the sauce, you get a huge, cozy flavor with hardly any cleanup.

Prep Time20

Cook Time45

Total Time1 5

Course: Dinner

Cuisine: Italian

Keyword: one pot, sausage meatballs, sausage meatballs pasta

Servings:

Calories: 757kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

1 pound Italian sausage casings removed
1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
24 ounce marinara sauce 1 jar
3 cups beef broth low sodium
1 teaspoon Italian seasoning
1 pound rigatoni pasta
salt and pepper to taste
1 cup ricotta cheese
2 cups mozzarella cheese shredded
fresh parsley chopped, for garnish

US Customary - Metric

Instructions

Preheat the oven to 375°F (190°C).
Break the sausage links (casing removed) into 1 inch pieces and roll each one into balls. Set aside.
In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs and cook until they are browned on all sides, about 8-10 minutes. Remove the meatballs and set them aside.
In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the marinara sauce beef broth. Stir in the dried Italian seasoning.
Bring the sauce to a simmer and then add the rigatoni pasta, ensuring it is submerged in the liquid. Season with salt and pepper. Return the meatballs to the pot, nestling them into the pasta. Cover with a lid and let it simmer until the pasta is al dente, about 15-20 minutes.
Dollop ricotta cheese over the pasta and sprinkle shredded mozzarella cheese evenly on top. Place the pot into the oven and bake uncovered until the cheese is melted and bubbly, about 10 minutes.
Garnish with fresh parsley before serving. Serve hot directly from the pot.

Video

Notes

Check Your Salt: Since we are using store bought sausage, jarred marinara, and beef broth, there is already a lot of salt in this dish. I recommend not adding any extra salt until the very end after you have tasted it.
The Right Pot: You really need a large pot for this, at least 5 or 6 quarts. A Dutch oven is perfect because it holds heat so well, but any large, heavy bottomed pot with a tight lid will do the trick.
Liquid Adjustments: Depending on the brand of pasta and sauce you use, you might need a little more liquid. If the sauce looks way too thick before the pasta is tender, just add an extra ¼ cup of broth at a time until it looks right.
Fresh vs. Pre-Shredded Cheese: If you have the time, shred your own mozzarella from a block. The pre-shredded stuff in the bag is coated in potato starch to keep it from sticking, which means it does not melt nearly as smoothly as the fresh stuff.
Make It Leaner: If you want to cut down on the fat, you can use chicken or turkey sausage. Just keep in mind they can be a little drier, so don't overcook them during the browning stage.

Nutrition