Easy Meatball Casserole
This easy meatball casserole layers penne, frozen meatballs, and marinara under a blanket of melted mozzarella and Parmesan. It’s a hearty, family-friendly dinner that uses mostly store-bought shortcuts. It’s great for busy parents, picky eaters, and anyone who wants baked pasta without making meatballs from scratch.
Make it on a weeknight, or put it together in the morning and bake it when you get home. The meatballs simmer in the sauce first, so they’re hot all the way through and full of flavor before the dish even goes in the oven. People love the cheesy top, the saucy pasta, and that the leftovers taste just as good the next day.
For more easy dinner recipes, be sure to try my High Protein Skillet Lasagna, Big Mac Casserole, and Firecracker Meatballs. They’re all simple family dinners that are perfect for busy nights.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Meatball Casserole:
Ingredient Notes
Pasta: Penne and rotini both hold onto the sauce well. Whole wheat or protein pasta works too if you want a little more fiber or protein. Cook it about 2 minutes less than the package says, since it keeps softening in the oven.
Marinara sauce: Your sauce is most of the flavor, so use one you’d happily eat on plain pasta. Look for a jar without added sugar. Rao’s is a popular pick, and most store brands have a no-sugar-added option too.
Frozen meatballs: Make sure the bag says fully cooked. Turkey meatballs keep things lighter, and Italian-style beef meatballs taste a bit richer. Either works. There’s no need to thaw them, since they heat through as they simmer in the sauce.
Onion and garlic: These are optional, but they make jarred sauce taste more homemade. In a pinch, use ½ teaspoon each of onion powder and garlic powder in the sauce.
Mozzarella: Part-skim melts well and keeps the dish a little lighter. If you can, shred it from a block. Pre-shredded cheese has anti-caking agents that keep it from melting as smoothly.
Parmesan: Grated Parmesan adds a salty, nutty layer on top and helps the cheese brown. Freshly grated is best, but the shelf-stable kind works in a pinch.
Recipe Variations
Make It Spicy or Add Vegetables: Use arrabbiata sauce or add ½ teaspoon red pepper flakes. Stir in spinach, or cook diced zucchini or mushrooms with the onion.
Add a Ricotta Layer: Spread half the pasta in the dish, dollop on ricotta mixed with Italian seasoning, then add the remaining pasta.
Swap the Meatballs or Serve Sub Style: Use chicken or plant-based meatballs. For meatball subs, skip the pasta and serve the cheesy baked meatballs on toasted hoagie rolls.
How To Make Meatball Casserole: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Add garlic to the softened onion and cook briefly until fragrant.
Step 2: Add marinara, seasonings, and frozen meatballs; simmer until heated through.
Step 3: Toss the cooked pasta with the meatballs and sauce.
Step 4: Spread the mixture evenly in the prepared baking dish.
Step 5: Top with mozzarella and Parmesan before baking.
Recipe Tips and Tricks
Undercook the pasta so it finishes in the oven without turning mushy.
Cut a meatball in half to check that the center is hot, and spread the mixture evenly into the corners.
Broil for 1–2 minutes for a browner top, watching closely. Let the casserole rest for 5 minutes before serving.
Frequently Asked Questions
Yes! Assemble it, let it cool, then cover and refrigerate for up to 24 hours. Bake it covered with foil for 20 minutes, then uncover and bake another 15–20 minutes until hot and bubbly.
Nope. They go straight from the freezer into the simmering sauce. Just give them the full 8–10 minutes, and check that the center is hot before moving on.
Absolutely. Assemble it in a freezer-safe dish, wrap it tightly, and freeze for up to 3 months. Thaw it overnight in the fridge, then bake as you would the make-ahead version.
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More Recipes To Try
Meatball Casserole
Equipment
- 9×13-inch baking dish
- Large deep skillet
Ingredients
Meatball Casserole
- 12 ounces penne or rotini pasta
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 24-ounce jar marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces frozen fully cooked meatballs turkey or Italian-style beef
- 2 cups shredded mozzarella cheese part-skim works well
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional
Instructions
Instructions
- Heat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Boil the pasta in well-salted water, stopping about 2 minutes before the package’s al dente time. Drain well.
- While the pasta cooks, warm the olive oil in a large, deep skillet over medium heat. Add the onion and cook for 3–4 minutes, until soft. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the marinara, then add the Italian seasoning, salt, and pepper. Add the frozen meatballs. Simmer for 8–10 minutes, stirring now and then, until the meatballs are hot all the way through.
- Add the drained pasta to the skillet and stir until it is coated in sauce. Spread the mixture evenly in the prepared baking dish.
- Scatter the mozzarella over the top, then the Parmesan.
- Bake uncovered for 20–25 minutes, until the edges are bubbling and the cheese is melted with a few golden spots.
- Let it rest for 5 minutes, then sprinkle with parsley, if using, and serve.
Notes
Reheat individual portions in the microwave with a splash of water or sauce, or reheat the whole dish covered at 350°F for 15–20 minutes.
To make ahead, assemble, cover, and refrigerate for up to 24 hours. Bake covered for 20 minutes, then uncovered for 15–20 minutes.
Serve with a green salad or roasted broccoli.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data