Meatball Casserole
This easy meatball casserole layers penne, frozen meatballs, and marinara under melted mozzarella and Parmesan for a hearty, family-friendly dinner.
Servings: 6 servings
Equipment
- 9x13-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 9x13-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
Store leftovers covered in the refrigerator for up to 4 days.
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.
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.