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Creamy Meatball Pasta Bake

Meatball and Mushroom Pasta

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  • Author: Eric
  • Total Time: 40 minutes
  • Yield: 6 1x


This creamy Meatball and Mushroom Pasta will go great on any dinner table on any day of the week! Think of this as a spin on traditional beef stroganoff.


Units Scale
  • 2 lbs Lean Ground Beef
  • 1/2 cup Italian Breadcrumbs
  • 1 Egg
  • 1/2 cup Condensed Cream of Mushroom Soup
  • 1 tbsp Slap Ya Mama Cajun Seasoning (paid link)
  • 4 tbsp Minced Garlic, divided
  • 1 tbsp Ground Cumin
  • 1 tsp Sea Salt
  • 1 tsp Organic Ground White Pepper
  • 2 tbsp Organic 2% Milk
  • 2 tbsp Worcestershire Sauce
  • 1 cup Chopped Onion
  • 1/2 cup Chopped Celery
  • 3 tbsp Butter
  • 2 tbsp All Purpose Flour
  • 1 cup Chicken Stock
  • 1 tbsp Paprika
  • 2 cups Buttermilk
  • 3 cups White Cheddar Shredded Cheese
  • 1 tbsp Olive Oil
  • 8 oz. Organic White Sliced Mushrooms
  • 1 tbsp Black Truffle Oil
  • 16 oz Wide Egg Noodle Pasta
  • 8 oz. Greek Yogurt Cream Cheese
  • 1 cup White Cheddar Shredded Cheese
  • 1 tbsp Parsley


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Form small meatballs. Place all meatballs on a large baking sheet.
  4. Bake meatballs at 375 degrees for 15 minutes or until brown. Set to the side when done.
  5. 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.
  6. Add 3 cups of the white cheddar cheese and stir until smooth. Turn to low heat.
  7. 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.
  8. Boil wide egg noodles according to the instructions. Pour into strainer to drain and place in a large bowl.
  9. 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.
  10. Pour all ingredients from the bowl into the baking dish. Top ingredients with remaining white cheddar shredded cheese, meatballs, and remaining cooked mushrooms.
  11. Bake the dish for an additional 10 minutes at 375 degrees. Sprinkle with parsley.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: American


  • Calories: 1426
  • Fat: 77.1g