Description
This easy Meatball Casserole combines tender pasta, flavorful meatballs, and marinara sauce baked to perfection with melted mozzarella cheese. It’s a comforting one-dish meal perfect for family dinners, ready in under an hour with minimal prep.
Ingredients
Scale
Pasta and Meatballs
- 1 pound dried pasta (such as ziti, rotini, or penne)
- 28-ounce bag frozen meatballs, thawed
Sauce and Seasonings
- 24 ounces marinara sauce
- 3 cups low sodium beef broth
- 1 teaspoon Italian seasoning
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
Cheese and Garnish
- 2½ cups mozzarella cheese, freshly shredded
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat the oven: Set the oven to 400°F (205°C) and spray a 9×13 baking dish with cooking spray to prevent sticking.
- Combine ingredients: In the prepared dish, pour in the dried pasta, thawed meatballs, marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir thoroughly to combine, ensuring the pasta is mostly submerged in the liquid for even cooking.
- Bake covered: Cover the dish tightly with aluminum foil and bake for 40 minutes. Afterward, check the pasta’s texture; if it hasn’t reached al dente, continue baking uncovered for an additional 5 minutes.
- Add cheese and finish baking: Once the pasta is al dente, sprinkle the shredded mozzarella evenly over the top. Return the dish to the oven uncovered and bake for another 5-10 minutes until the cheese bubbles and melts.
- Serve: Remove from the oven and garnish with chopped fresh parsley if desired. Serve warm, optionally alongside crusty bread for a complete meal.
Notes
- Use low sodium beef broth to better control salt levels in the dish.
- Thaw meatballs before adding to ensure they cook evenly with the pasta.
- Adjust red pepper flakes according to your spice preference.
- For a vegetarian version, substitute meatballs with plant-based alternatives and use vegetable broth.
- This casserole can be assembled ahead of time and refrigerated before baking.
- Leftovers store well in the refrigerator for 3-4 days; reheat thoroughly before serving.
