Description
This hearty Meatball Casserole combines tender pasta, flavorful meatballs, and a rich marinara sauce baked to perfection with gooey melted mozzarella cheese. It’s a comforting, all-in-one meal perfect for family dinners or meal prepping that delivers savory Italian-inspired flavors in about 50 minutes.
Ingredients
Scale
Primary Ingredients
- 1 pound dried pasta (such as ziti, rotini, penne)
- 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
- 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). 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 evenly combine and push the pasta down so most noodles are submerged under the sauce and liquid.
- Bake Covered: Cover the 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 not, continue baking uncovered for an additional 5 minutes.
- Add Cheese and Bake Uncovered: Once the pasta is al dente, remove the foil and evenly sprinkle the shredded mozzarella over the casserole. Return to the oven uncovered and bake for 5-10 minutes more until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let the casserole rest for a few minutes. Garnish with chopped fresh parsley, if using, and serve warm. Pair with a crusty bread for a complete meal.
Notes
- Make sure to thaw frozen meatballs fully before adding to the casserole to ensure even cooking.
- Push the pasta down into the sauce and broth so it can absorb the flavors and cook properly.
- The casserole can be stored in the fridge for up to 3 days and reheated well in the oven or microwave.
- For a vegetarian version, substitute meatballs with plant-based alternatives and use vegetable broth.
- Adjust red pepper flakes according to preferred spice level.
