This Meatball Marinara with Campanelle is a hearty, comforting dish perfect for family dinners or casual entertaining. The beef meatballs are seared and simmered slowly in a rich tomato sauce until tender. Campanelle pasta, with its ruffled edges and hollow center, is the ideal shape to hold onto the sauce and bits of meat.
Meatball Marinara with Campanelle
Making this dish from scratch is worth the extra effort! The meatballs use a classic blend of breadcrumbs, egg, and milk for a tender texture, while garlic and onion powder boost the flavor without overpowering the sauce.
I love using campanelle pasta because it’s designed to hold sauce well and is perfect with a chunky meat sauce like this one. The ridged, fluted edges trap the marinara and bits of parmesan. Be sure to cook the pasta just to al dente so it doesn’t get too soft when combined with the hot sauce.
This dish works well for meal prep or family gatherings. You can prepare the meatballs and sauce ahead of time and refrigerate or freeze them. When you’re ready to serve, just boil the pasta fresh, toss it together, and top with freshly grated parmesan for a comforting, full-flavored meal.
Why You’ll Love This Dish
- Homemade and Hearty – Hearty and satisfying with homemade meatballs and slow-simmered sauce.
- Deliciously Saucy – Perfect sauce-to-pasta ratio with campanelle’s shape and texture!
- Perfect for Crowds – Great for feeding a crowd or meal prepping.
- Kids Love This – Family-friendly and easy to customize!
Cavatappi Pasta and Meat Sauce
Meatball Marinara Shopping List
Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.
For The Meatballs
- Lean ground beef – A good base for meatballs with enough fat to stay juicy
- Salt – Brings out the natural flavor of the beef
- Black pepper – Adds a mild kick without overwhelming the dish
- Minced garlic – Gives the meatballs aromatic depth
- Onion powder – Adds subtle sweetness and savory notes
- Egg – Helps bind the meatballs together
- Panko bread crumbs – Keeps the texture light and prevents the meatballs from becoming dense
- Whole milk – Moistens the breadcrumbs and adds richness
For The Marinara
- Olive oil – Used to sauté the aromatics and build the flavor base
- Yellow onion – Finely minced for a smooth texture and sweet base flavor
- Minced garlic – Intensifies the tomato sauce and adds warmth
- San Marzano tomatoes – Known for their balanced acidity and natural sweetness
- Tomato puree – Thickens the sauce and enhances the tomato flavor
- Italian seasoning blend – Adds a mix of herbs like oregano and basil for classic flavor
- Salt – Seasons the sauce and balances the acidity
- Sugar (optional) – Can be added if the tomatoes are too acidic
For the Pasta:
- Campanelle pasta – Holds sauce exceptionally well thanks to its shape
- Freshly grated parmesan – Adds a salty, nutty finish that pairs with the marinara
How To Make Meatball Marinara With Campanelle
Looking to see what you’re getting into here? Below is a general overview of the recipe steps. When you’re cooking, make sure to use the recipe card at the bottom of the post for the full instructions.
- Mix ground beef with seasonings, egg, breadcrumbs, and milk. Form into 1-inch meatballs.
- Sear the meatballs in a skillet until browned on all sides. Set aside.
- In the same pan, sauté onion in olive oil, then add garlic. Cook until softened.
- Stir in San Marzano tomatoes, tomato puree, seasoning, and salt. Add sugar if needed.
- Return the meatballs to the sauce and simmer for 45 minutes, uncovered. Cook the pasta during the final 10–12 minutes. Drain, combine with sauce, and serve topped with parmesan.
FAQ
How should I store leftovers?
Keep the meatball marinara and pasta in separate airtight containers in the fridge for up to 4 days. This prevents the pasta from soaking up too much sauce.
Can I reheat it?
Yes. Reheat gently on the stovetop or in the microwave. Add a splash of water or broth to loosen the sauce if it thickens too much.
Can I make this in advance?
Yes. The sauce and meatballs can be made a day or two ahead and reheated. Cook the pasta fresh for the best texture.
What substitutions can I make?
You can use ground turkey or pork for the meatballs, or use store-bought marinara if short on time. Swap campanelle with rigatoni or fusilli if needed.
Serve This Meatball Marinara With…
- Garlic bread or focaccia
- A crisp Caesar salad
- Roasted zucchini or green beans
This dish combines comfort, flavor, and texture in every bite. The slow-cooked sauce, savory meatballs, and perfectly matched pasta make this a go-to for gatherings, Sunday dinners, or cozy weeknights. It’s filling, satisfying, and easy to make ahead, making it a solid recipe you’ll want to keep in rotation.
More Easy Pasta Recipes
- Rigatoni Bolognese
- Cheesy Smoked Sausage Pasta
- Pasta Primavera
- American Goulash Recipe
- Spaghetti and Meatballs
- Spaghetti Pie
- Cheesy Ground Beef Pasta
- Meat Sauce Recipe
- Spaghetti with Meat Sauce
PIN FOR LATER!
Meatball Marinara with Campanelle
This simple recipe for Meatball Marinara uses campanelle pasta and is perfect for a quick weeknight meal!
Ingredients
Meatballs
- 2 pounds lean ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- 1 egg
- ½ cup panko bread crumbs
- ¼ cup whole milk
Marinara
- ¼ cup olive oil
- 1 medium yellow onion, finely minced
- 2 tablespoons minced garlic
- 1 (28-ounce) can San Marzano tomatoes
- 48 ounces tomato puree*
- 2 tablespoons Italian seasoning blend
- 1 ½ teaspoons salt** see note
- ½ teaspoon sugar (optional)
Pasta
- 2 pounds campanelle pasta
- ½ cup freshly grated parmesan
Instructions
- In a large bowl, combine the ground beef, salt, pepper, garlic, onion powder, egg, breadcrumbs, and milk. Mix until just combined. Avoid overworking the mixture to keep the meatballs tender.
- Form the mixture into 1-inch balls and set them aside on a baking sheet or plate.
- Heat a large skillet over medium-high heat. Working in batches, sear the meatballs until browned on the outside. Transfer to a clean plate as they finish. They don’t need to be fully cooked yet.
- In the same pan, reduce the heat to medium. Add the olive oil and minced onion. Sauté for 4 to 5 minutes until softened. Stir in the garlic and cook for another minute.
- Add the San Marzano tomatoes, tomato puree, Italian seasoning, salt, and sugar if using. Stir well to combine.
- Carefully return the browned meatballs to the sauce. Bring everything to a gentle simmer and cook for 45 minutes, uncovered, stirring occasionally. The sauce will thicken slightly, and the meatballs will finish cooking through.
- While the marinara simmers, cook the rotini in salted boiling water according to the package directions. Drain well.
- Toss the cooked pasta with the meatball marinara. Serve hot with freshly grated parmesan on top.
Notes
Want to hit the SUPER easy button? Use pre-made meatballs from the meat department of the grocery store, and a couple jars of your favorite marinara sauce. We love the Rao's brand!
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 646Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 130mgSodium: 985mgCarbohydrates: 60gFiber: 6gSugar: 11gProtein: 46g