Description
This hearty Meatball Casserole combines tender pasta, flavorful meatballs, and a rich marinara sauce baked to perfection with gooey melted mozzarella cheese on top. Perfect for a comforting family dinner, this casserole is easy to assemble and requires minimal prep time, making it ideal for busy weeknights.
Ingredients
Scale
Pasta and Meatballs
- 1 pound dried pasta (ziti, rotini, penne, or similar)
- 28 ounce bag frozen meatballs (thawed)
Sauce and Seasonings
- 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
Cheese and Garnish
- 2½ cups mozzarella cheese (freshly shredded)
- Fresh parsley (chopped for garnish, optional)
Instructions
- Preheat and prepare baking 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 the mixture well to combine, making sure to push the pasta down so it is mostly submerged in the sauce and broth.
- Bake covered: Tightly cover the dish with aluminum foil and bake in the oven for 40 minutes. After 40 minutes, check if the pasta is cooked to al dente. If not, re-cover and bake for an additional 5 minutes.
- Add cheese and finish baking: Once the pasta is al dente, remove the foil and sprinkle the shredded mozzarella cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 5 to 10 minutes until the cheese is melted and bubbly.
- Serve and garnish: Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley if desired and serve warm. This casserole pairs wonderfully with crusty bread.
Notes
- Thaw frozen meatballs beforehand for even cooking.
- If you prefer spicier, increase the red pepper flakes to taste.
- Fresh mozzarella can be used instead of shredded for a creamier texture.
- Make sure to cover the dish tightly with foil to trap steam for perfectly cooked pasta.
- This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven.
