Description
This hearty Meatball Casserole combines tender pasta, savory meatballs, and rich marinara sauce baked to perfection with melted mozzarella cheese on top. Perfect for a comforting family dinner, it’s easy to assemble and packed with classic Italian flavors.
Ingredients
Scale
Ingredients
- 1 pound dried pasta (like ziti, rotini, penne, etc.)
- 28 ounce bag frozen meatballs (thawed)
- 24 ounce 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
- 2½ cups mozzarella cheese (freshly shredded)
- Fresh parsley (chopped for garnish, optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Combine Ingredients: In the prepared baking dish, add the dried pasta, thawed meatballs, marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir gently to combine, pressing the pasta down so it is mostly submerged under the sauce and liquid for even cooking.
- Cover and Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. After this time, check the pasta for doneness; it should be al dente. If not, bake uncovered for an additional 5 minutes.
- Add Cheese and Finish Baking: Once pasta is al dente, remove the foil, evenly sprinkle the shredded mozzarella cheese over the top, and return the dish to the oven uncovered. Bake for another 5 to 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven, garnish with freshly chopped parsley if desired, and serve warm. Accompany with crusty bread for a complete meal.
Notes
- Thaw frozen meatballs before assembling the casserole to ensure even cooking.
- You can substitute beef broth with chicken or vegetable broth for a different flavor.
- Adjust red pepper flakes to taste depending on preferred spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute meatballs with plant-based meatballs and use vegetable broth.
