Description
This Meatball Casserole is a hearty and comforting one-dish meal featuring tender pasta, savory meatballs, and rich marinara sauce, all baked together with a generous layer of melted mozzarella cheese. Perfect for a family dinner, this easy-to-make casserole combines simple ingredients for a delicious and satisfying Italian-inspired dish.
Ingredients
Scale
Meatball Casserole Ingredients
- 1 pound dried pasta (such as ziti, rotini, or penne)
- 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 and prepare dish: Preheat your oven to 400°F (204°C) and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Combine ingredients: In the prepared 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, ensuring the pasta is mostly submerged in the liquid to cook evenly.
- Bake covered: Tightly cover the casserole with aluminum foil and bake in the preheated oven for 40 minutes. After this time, check if the pasta is al dente; if not, continue baking uncovered for an additional 5 minutes.
- Add cheese and finish baking: Once the pasta is perfectly cooked, remove the foil and sprinkle the shredded mozzarella cheese evenly over the top. Return the dish to the oven uncovered and bake for another 5-10 minutes until the cheese is melted, bubbly, and lightly golden.
- Serve: Garnish with chopped fresh parsley if desired, and serve warm. This casserole pairs wonderfully with crusty bread for a complete meal.
Notes
- Be sure to thaw the frozen meatballs before adding to the casserole to ensure even cooking.
- You can use any pasta shape that holds sauce well, like ziti, penne, or rotini.
- For a spicier casserole, increase the red pepper flakes to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- To make the dish gluten-free, substitute the pasta and meatballs with gluten-free alternatives.
