Monster Mash Meatball Pasta (Printable)

Savory meatballs and marinara nestle into crisp pasta nests for a fun main perfect for festive tables.

# Components:

→ Meatballs

01 - 1.1 lb ground beef
02 - 1 large egg
03 - 1/3 cup breadcrumbs
04 - 2 tbsp milk
05 - 2 tbsp grated Parmesan cheese
06 - 2 garlic cloves, minced
07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 3/4 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp chopped fresh parsley

→ Noodle Nests

12 - 9 oz spaghetti or fettuccine
13 - 2 tbsp olive oil
14 - 2 large eggs
15 - 1/3 cup grated Parmesan cheese
16 - 1/2 tsp salt

→ Monster Mash Sauce

17 - 2 cups marinara or tomato pasta sauce
18 - 1 small onion, finely chopped
19 - 2 garlic cloves, minced
20 - 1 tbsp olive oil
21 - 1/2 tsp dried thyme
22 - 1/2 tsp smoked paprika
23 - Salt and black pepper, to taste

→ Decoration (Optional)

24 - Sliced black olives
25 - Small mozzarella balls or bocconcini
26 - Fresh basil leaves

# Directions:

01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, gently combine the ground beef, egg, breadcrumbs, milk, Parmesan cheese, minced garlic, oregano, basil, salt, pepper, and parsley until just incorporated. Avoid overmixing. Shape the mixture into 16 equal-sized meatballs. Arrange them on the prepared baking sheet and bake for 18–20 minutes, or until fully cooked through and browned.
03 - Cook the spaghetti or fettuccine in a pot of generously salted boiling water until al dente according to package directions. Drain the pasta thoroughly and toss it with 2 tablespoons of olive oil. Allow the pasta to cool slightly before mixing in the 2 eggs, Parmesan cheese, and 1/2 teaspoon of salt. Ensure everything is well combined.
04 - On a separate lined baking sheet, use a fork to twirl small portions of the seasoned pasta into 8–12 nests, each approximately 3 inches (7 cm) wide. Create a slight hollow in the center of each nest to accommodate a meatball later. Bake these nests in the preheated oven for 10–12 minutes, or until they are lightly golden and set.
05 - While the noodle nests are baking, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the finely chopped onion and sauté for 3 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the marinara sauce, add the thyme, smoked paprika, and season with salt and pepper to your liking. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
06 - On individual serving plates, place a noodle nest. Spoon a small amount of the Monster Mash Sauce into the hollow of each nest. Top each nest with one of the baked meatballs, then generously spoon more sauce over the meatball and around the nest.
07 - For a playful touch, optionally decorate each meatball to resemble a 'monster' by placing sliced black olives and small mozzarella balls or bocconcini to create eyes. Garnish the entire dish with fresh basil leaves for a burst of color and aroma.
08 - Serve the Monster Mash Meatball Pasta with Noodle Nests immediately.

# Expert Advice:

01 -
  • Ready in just 1 hour from start to finish
  • Perfect for entertaining with its impressive presentation
  • Customizable with different proteins and seasonings
  • Kid friendly while still sophisticated enough for adults
  • Makes excellent leftovers
02 -
  • The noodle nests can be made a day ahead and reheated in the oven
  • This recipe is perfect for using up leftover pasta sauce
  • The meatballs freeze beautifully for up to 3 months
  • Creating the nests takes practice but gets easier each time
  • Kids love helping with the monster decorations
03 -
  • The secret to perfect noodle nests is twofold. First, slightly undercook your pasta so it maintains structure during baking. Second, let the pasta cool just enough before adding the eggs to prevent scrambling while still allowing the eggs to coat every strand. For the meatballs, keeping your hands slightly wet while forming them prevents sticking and results in smoother balls. When making the sauce, adding a splash of red wine or a teaspoon of balsamic vinegar creates remarkable depth of flavor that elevates the entire dish.

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