Swedish Meatball Pasta Bake – The Ultimate Comfort Dish

Name: Swedish Meatball Pasta Bake – The Ultimate Comfort Dish
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 1 lb (450g) ground beef or a mix of beef and pork; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped; 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, chopped; 2 medium potatoes, cubed; 4 cups beef broth; 1 (14 oz) can crushed tomatoes; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; Fresh parsley for garnish

Author: rodrigo Stone

Published: July 29, 2025

Jump to Recipe·Print Recipe

When you think of comfort food, there’s nothing quite as satisfying as a warm, cheesy pasta bake. This Swedish Meatball Pasta Bake takes that feeling to the next level by combining tender, flavorful Swedish-style meatballs with creamy pasta and a golden, bubbling cheese topping. Perfect for weeknight dinners, family gatherings, or even cozy weekends at home, this dish delivers all the rich flavors you love in Swedish meatballs but with the heartiness of a baked pasta casserole.

Inspired by the classic Swedish meatball dish served with creamy gravy and lingonberry sauce, this recipe transforms it into a hearty, crowd-pleasing bake that’s easy to prepare ahead of time and perfect for feeding a hungry family. Whether you grew up enjoying traditional Swedish cuisine or are just looking for a new twist on pasta night, this recipe is sure to become a favorite at your table.

Ingredients

For the Meatballs:

1 lb (450 g) ground beef
½ lb (225 g) ground pork
½ cup breadcrumbs
½ cup milk
1 small onion, finely grated
2 cloves garlic, minced
1 large egg
½ teaspoon ground allspice
½ teaspoon ground nutmeg
Salt and black pepper, to taste
2 tablespoons unsalted butter (for frying)

For the Pasta and Sauce:

12 oz (340 g) penne or rigatoni pasta
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
½ teaspoon Dijon mustard
Salt and black pepper, to taste
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Meatballs

In a mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk.
Add ground beef, ground pork, grated onion, garlic, egg, allspice, nutmeg, salt, and pepper. Mix until just combined – avoid overmixing to keep the meatballs tender.
Roll the mixture into 1-inch balls and set them aside on a tray.
Heat butter in a large skillet over medium heat. Fry the meatballs in batches until browned on all sides and nearly cooked through. Transfer to a plate and set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until just al dente (it will continue to cook in the oven).
Drain and set aside.

Step 3: Make the Creamy Gravy Sauce

In the same skillet used for the meatballs, melt butter over medium heat.
Whisk in the flour to form a roux and cook for 1–2 minutes.
Gradually whisk in the beef broth until smooth. Stir in the cream, Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer until thickened and creamy.

Step 4: Assemble the Pasta Bake

Preheat the oven to 375°F (190°C).
In a large baking dish, combine the cooked pasta, meatballs, and gravy sauce. Toss gently to coat everything evenly.
Sprinkle mozzarella and Parmesan cheese evenly over the top.

Step 5: Bake to Perfection

Bake uncovered for 20–25 minutes, until the cheese is melted and golden brown.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with fresh parsley and serve warm.

Tips for the Perfect Swedish Meatball Pasta Bake

Use a mix of beef and pork for authentic Swedish meatball flavor and juiciness.
Don’t skip the allspice and nutmeg – these spices are key to the distinct Swedish taste.
Cook pasta al dente to avoid overcooked, mushy noodles after baking.
Make ahead option: You can assemble the dish a day ahead, cover, and refrigerate. When ready to bake, add an extra 5–10 minutes to the cooking time.
For a lighter version, substitute half-and-half or whole milk for heavy cream and use part-skim mozzarella.

What to Serve with Swedish Meatball Pasta Bake

This dish is rich and filling on its own, but it pairs beautifully with lighter sides for a balanced meal:

A crisp green salad with lemon vinaigrette
Steamed green beans or roasted vegetables
Garlic bread or soft dinner rolls
Lingonberry sauce on the side for a traditional Swedish touch

Storing and Reheating

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Assemble the bake, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Reheat: Warm individual servings in the microwave or reheat the entire dish covered with foil in the oven at 350°F (175°C) until hot.

Why You’ll Love This Recipe

All-in-one meal: Protein, pasta, and sauce baked together for convenience.
Crowd-pleaser: Kids and adults alike love creamy, cheesy pasta with tender meatballs.
Cozy and comforting: Ideal for cold nights, potlucks, or Sunday family dinners.
Customizable: You can add mushrooms, spinach, or different cheeses to make it your own.