Description
This Meatball Casserole is a hearty, comforting one-dish meal that combines pasta, juicy meatballs, flavorful marinara sauce, and melted mozzarella cheese. Baked to perfection, it’s an easy-to-make recipe perfect for weeknight dinners or feeding a crowd.
Ingredients
Scale
Main Ingredients
- 1 pound dried pasta (such as ziti, rotini, penne, etc.)
- 28 ounce bag frozen meatballs (thawed)
- 24 ounce marinara sauce
- 3 cups low sodium beef broth
Seasonings
- 1 teaspoon Italian seasoning
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
Toppings and Garnish
- 2½ cups mozzarella cheese (freshly shredded)
- Fresh parsley (chopped, for garnish, optional)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°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, low sodium beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir everything together thoroughly, pushing the pasta down so it is mostly covered by the sauce and broth mixture.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes. After 40 minutes, check if the pasta is cooked to al dente; if it isn’t, continue baking for another 5 minutes covered.
- Add Cheese and Continue Baking: Once the pasta reaches al dente, remove the foil and evenly sprinkle the shredded mozzarella cheese on top. Return the dish to the oven uncovered and bake for an additional 5 to 10 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley if desired and serve warm. Pair with crusty bread for a complete meal.
Notes
- Make sure the meatballs are fully thawed before combining to ensure even cooking.
- If you prefer a spicier casserole, you can increase the red pepper flakes or add a pinch of cayenne pepper.
- For a lower sodium version, opt for a no-salt-added marinara sauce and use reduced-sodium broth.
- You can substitute beef broth with vegetable broth to make it slightly lighter.
- Use freshly shredded mozzarella for better melting and flavor over pre-shredded cheese.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
