Swedish Meatball Pasta Bake – Creamy, Comforting & Packed with Flavor (One-Pan Wonder!) 🇸🇪

🛒 Ingredients

For the Bake:

1 lb (450g) Swedish meatballs (frozen or homemade)

12 oz (340g) egg noodles, cooked al dente (or penne, rigatoni)

2 tbsp butter

8 oz (225g) cremini or white mushrooms, sliced

1 small onion, finely diced

2 cloves garlic, minced

2 tbsp cornstarch (for thickening – no roux needed!)

2 cups (480ml) whole milk or half-and-half

½ cup (120ml) beef or vegetable broth

1 tsp soy sauce or Worcestershire sauce (adds umami depth)

½ tsp dried thyme

Salt & pepper to taste

1 cup (100g) shredded Gruyère or Swiss cheese (plus extra for topping)

🔥 Pro Tip: Thaw frozen meatballs first so they heat through evenly.

👩‍🍳 Step-by-Step Instructions

1️⃣ Prep & Preheat

Preheat oven to 375°F (190°C).

Grease a 9×13-inch baking dish.

2️⃣ Sauté Aromatics

In a large skillet, melt butter over medium heat.

Add onion and cook 3–4 mins until soft.

Stir in mushrooms and cook 5–7 mins until browned and moisture evaporates.

Add garlic, thyme, salt, and pepper — cook 1 min more.

3️⃣ Make the Creamy Sauce

Sprinkle cornstarch over mushrooms and stir 30 seconds.

Gradually whisk in milk and broth.