Of course! The Swedish Meatball Pasta Bake is the ultimate comfort food mashup. It takes all the creamy, savory, and cozy flavors of classic Swedish meatballs and transforms them into an easy, family-friendly casserole.
This recipe is designed to be simple, using a mix of store-bought shortcuts and from-scratch techniques to maximize flavor without complicating your life.
Swedish Meatball Pasta Bake
This dish features tender pasta and meatballs smothered in a rich, creamy gravy sauce, all topped with a blanket of bubbly, golden cheese.
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients
For the Casserole:
· 12 oz (340g) dried pasta (like egg noodles, penne, rotini, or rigatoni)
· 1 lb frozen homestyle or beef meatballs (about 24-28 count)
· 1 tbsp olive oil
· 1 medium yellow onion, finely chopped
· 2 cloves garlic, minced
· 3 tbsp all-purpose flour
· 2 cups beef broth
· 1 cup heavy cream
· 1 tbsp Worcestershire sauce
· 1 tbsp Dijon mustard
· ½ tsp ground allspice
· ¼ tsp ground nutmeg
· Salt and freshly ground black pepper to taste
· 1 cup shredded mozzarella cheese
· 1 cup shredded Gruyère or Swiss cheese (for superior flavor)
For Garnish (optional):
· 2 tbsp chopped fresh parsley
· 1 tsp Lingonberry jam per serving (the classic accompaniment!)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Start a large pot of salted water boiling for the pasta.
- Cook Pasta & Meatballs: Cook the pasta according to package directions, but reduce the cook time by 1-2 minutes (it will finish cooking in the oven). Drain and set aside. While the pasta cooks, you can quickly brown the frozen meatballs in a skillet with a little oil for extra flavor, or use them directly from frozen (see note below).
- Make the Sauce: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Create the Roux: Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about 1-2 minutes to cook out the raw flour taste.
- Whisk in Liquids: Gradually pour in the beef broth, whisking constantly to prevent lumps. Then whisk in the heavy cream, Worcestershire sauce, and Dijon mustard. Add the allspice and nutmeg.
- Thicken the Sauce: Bring the sauce to a simmer, stirring frequently. Let it cook for 3-5 minutes until it thickens enough to coat the back of a spoon. Taste and season generously with salt and pepper.
- Combine Everything: To the skillet with the sauce, add the cooked pasta and the meatballs. Gently stir until everything is evenly coated.
- Assemble the Bake: Pour the entire mixture into the prepared baking dish and spread it out evenly.
- Add Cheese: In a small bowl, toss the shredded mozzarella and Gruyère together. Sprinkle evenly over the top of the casserole.
- Bake: Bake for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden in spots. For a more browned top, you can broil for the last 1-2 minutes (watch closely!).
- Rest and Serve: Let the bake stand for 5-10 minutes before serving. This allows the sauce to thicken up slightly. Garnish with fresh parsley and serve with a dollop of lingonberry jam on the side.
Tips & Variations
· Meatball Shortcut: Using high-quality frozen homestyle meatballs is the biggest time-saver. You don’t need to thaw them; just add them to the sauce frozen. They will heat through perfectly in the bake.
· From-Scratch Meatballs: If you have time, use your favorite Swedish meatball recipe (typically a mix of pork and beef with allspice and nutmeg) and brown them before adding.
· Pasta Choice: Hearty shapes that hold sauce well are best. Egg noodles are the classic choice for Swedish meatballs, but penne, rigatoni, shells, or fusilli work great.
· Don’t Overcook the Pasta: This is the #1 rule for any pasta bake! An al dente pasta will hold its texture and not turn to mush in the oven.
· Cream Substitute: For a slightly lighter version, you can use half-and-half, but the sauce won’t be quite as rich and creamy. Do not use milk, as it is likely to curdle.
· Spice is Key: The combination of allspice and nutmeg is what gives this dish its distinctive “Swedish” flavor. Don’t skip them!
· Make it a “One-Pot” Meal: You can assemble the entire casserole in your Dutch oven if it’s oven-safe, and then just top with cheese and bake.
This bake is the definition of comfort in a dish—creamy, savory, cheesy, and incredibly satisfying. Enjoy