This creamy and savory Meatball and Mushroom Pasta will go great on any dinner table on any day of the week. A creamy pasta casserole topped with savory meatballs — a tasty dinner idea!
Think of this as a spin on traditional beef stroganoff. Plus, since I’m a mushroom lover, I wanted to create a hearty meatball pasta dish that highlighted one of my favorites — the mushroom.
Making the Meatball and Mushroom Pasta:
Making the meatballs are pretty simple. All you have to do is add all of the ingredients into a large bowl and mix well with your hands. Once you form your meatballs, place them in the oven for 15 minutes and they are ready to roll.
The cheese sauce bridges all ingredients in the pasta dish together. Be sure to cook all cheese sauce ingredients on medium to low heat and continue to stir everything together until smooth. This sauce is what gives this dish its creaminess.
Combine everything into a casserole dish(paid link) and bake for 10 minutes.
When you are preparing for the family gathering or for your friends to come over for dinner give them a taste of this Meatball and Mushroom Pasta and they will all be very satisfied.
Here are a few more pasta recipes you might enjoy:
For the meatballs, break down the ground beef into smaller pieces in a large bowl. Add breadcrumbs, egg, condensed cream of mushroom soup, Slap Ya Mama Cajun seasoning, 2 tbsp minced garlic, ground cumin, sea salt, organic ground white pepper, milk, Worcestershire sauce, onions, and celery. Mix with your hands until everything is well blended.
Form small meatballs. Place all meatballs on a large baking sheet.
Bake meatballs at 375 degrees for 15 minutes or until brown. Set to the side when done.
For the cheese sauce, in a large pan, melt butter on medium to low heat. Add all-purpose flour and 2 tbsp minced garlic. Cook for 1 to 2 minutes. Add chicken stock, paprika, and buttermilk to the pan and stir until smooth.
Add 3 cups of the white cheddar cheese and stir until smooth. Turn to low heat.
For the mushrooms, add olive oil to a pan on medium heat and cook mushrooms for 5 minutes, then place in a separate bowl. Pour black truffle oil over mushrooms and mix. Take a handful of mushrooms and set aside to be used to top off the dish before baking.
Boil wide egg noodles according to the instructions. Pour into strainer to drain and place in a large bowl.
Cut Greek yogurt cream cheese into small chunks and add to bowl with noodles. Add cheese sauce and fold the ingredients together. Add 3/4 of the cooked meatballs and most of the cooked mushrooms to the bowl and mix.
Pour all ingredients from the bowl into the baking dish. Top ingredients with remaining white cheddar shredded cheese, meatballs, and remaining cooked mushrooms.
Bake the dish for an additional 10 minutes at 375 degrees. Sprinkle with parsley.
Prep Time:30 minutes
Cook Time:10 minutes
Keywords: Meatball and Mushroom Pasta, Mushroom Pasta
I'm Eric --- a husband, father, Louisiana native, and lover of Tex-Mex and double-stacked burgers. On this site, you'll find Southern recipes I learned from my grandmothers using simple, approachable ingredients.