How long does Swedish Meatball Pasta Bake last in the fridge?

Swedish Meatball Pasta Bake can last in the fridge for about 3 to 4 days when stored in an airtight container. Be sure to let it cool completely before placing it in the refrigerator to maintain its texture and flavor.

Can I make Swedish Meatball Pasta Bake ahead of time?

Yes, you can prepare the meatballs and sauce ahead of time, assemble the dish, and then refrigerate it. Just be sure to cover the baking dish well. When you’re ready to bake it, you may need to add some extra cooking time if it's starting from cold.

What type of pasta can I use for this recipe?

While the recipe calls for pasta shells, you can use any pasta shape you prefer. Penne or rigatoni would also work nicely. Just remember that smaller pasta types cook more quickly.

Can I freeze Swedish Meatball Pasta Bake?

Yes, this dish freezes well! Bake it as instructed, allow it to cool, and then wrap it tightly before placing it in the freezer. When ready to enjoy, thaw it overnight in the fridge and reheat in the oven.

What can I serve with Swedish Meatball Pasta Bake?

This dish pairs well with a light salad, steamed vegetables, or garlic bread. A crisp green salad can help balance the richness of the pasta bake.

Swedish Meatball Pasta Bake: 5 Secrets For Irresistible Flavor

Ingredients

Units Scale

1 lb Ground beef
1/2 cup Breadcrumbs
1 Large egg
1/2 tsp Garlic powder
1/2 tsp Onion powder
1 tsp Salt
1/2 tsp Black pepper
2 tbsp Oil (for browning meatballs)
2 tbsp Butter
2 tbsp All-purpose flour
2 cups Beef broth
1/2 cup Heavy cream
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/3 cup Grated Parmesan cheese
10 oz Pasta shells
1 tbsp Chopped fresh parsley (for garnish)

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Instructions

In a large bowl, mix together the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper until fully combined. Form mixture into 1-inch meatballs.
In a skillet, heat oil over medium-high heat. Add the meatballs in batches and brown them on all sides.
Meanwhile, cook the pasta shells in a large pot of salted boiling water until just shy of al dente, then drain and set aside.
In the same skillet, melt butter, whisk in flour for one minute to form a roux. Gradually whisk in beef broth and stir until the sauce thickens. Mix in the heavy cream, Worcestershire sauce, Dijon mustard, and Parmesan cheese. Simmer until smooth.
Preheat oven to 375°F (190°C). In a baking dish, combine the cooked pasta with most of the sauce and fold in the meatballs. Pour remaining sauce on top.
Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until it’s bubbling and golden. Finish with chopped parsley.

Notes

This dish can be customized with different meats or gluten-free ingredients. Serve with a salad or garlic bread for a complete meal.

Author: benjamin_scott
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main course
Method: Baking
Cuisine: Swedish
Diet: High Protein

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 600mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg