Introduction
This oven-baked twist on classic wedding soup pasta delivers all the comforting flavors you love—savory meatballs, tender pasta, and rich broth—without the need to stand over the stove. With just four simple ingredients, it’s a fuss-free dish that’s perfect for busy days yet still feels warm and homemade.
Ingredients
- 2 cups cooked small pasta (like acini di pepe or orzo)
- 2 cups cooked mini meatballs (store-bought or homemade)
- 3 cups chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 180°C (350°F).
- Combine ingredients: In a baking dish, mix the cooked pasta and meatballs.
- Add broth: Pour chicken broth over the mixture and stir gently.
- Top with cheese: Sprinkle mozzarella evenly on top.
- Bake uncovered for 20–25 minutes, until heated through and the cheese is melted and slightly golden.
- Rest briefly: Let sit for 5 minutes before serving.
Description
This dish combines the heartiness of baked pasta with the comforting essence of traditional wedding soup. The broth keeps everything moist and flavorful, while the melted cheese adds a creamy, satisfying finish. It’s simple, cozy, and perfect for family dinners.
Tips
- Use frozen mini meatballs to save time—just thaw before using.
- Add a handful of spinach or parsley for extra color and freshness.
- Swap mozzarella with Parmesan for a sharper flavor.
- If you prefer a soupier texture, add an extra cup of broth.
Correction (Helpful Adjustments)
- If the pasta absorbs too much liquid, stir in more warm broth before serving.
- Avoid overbaking, as it can dry out the dish—keep an eye on it after 20 minutes.
- Make sure pasta is pre-cooked, or it won’t soften properly in the oven.
Enjoy
Serve this warm, straight from the oven with a slice of crusty bread. It’s comfort food made easy—simple ingredients, minimal effort, and maximum satisfaction.
