Description
This hearty Meatball Casserole combines tender pasta with savory meatballs, rich marinara sauce, and melted mozzarella cheese, baked to bubbly perfection. It’s a comforting and easy one-dish meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta and Meatballs
- 1 pound dried pasta (like ziti, rotini, penne, etc.)
- 28 ounce bag frozen meatballs (thawed)
Sauce and Seasoning
- 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
Toppings
- 2½ cups mozzarella cheese (freshly shredded)
- Fresh parsley (chopped for garnish, optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 400°F and spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Combine Ingredients: In the prepared baking dish, pour in the dried pasta, thawed meatballs, marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir gently to combine and push the pasta down so it’s mostly submerged in the sauce and liquid.
- Bake Covered: Cover the dish tightly with foil and bake for 40 minutes. After 40 minutes, check if the pasta is cooked to al dente; if not, continue baking for an additional 5 minutes.
- Add Cheese and Finish Baking: Once pasta is al dente, remove foil and evenly sprinkle the shredded mozzarella cheese on top. Return the dish to the oven uncovered and bake for 5-10 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and serve warm, garnished with chopped parsley if desired. Pair with crusty bread for a complete meal.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- If you like it spicier, increase the red pepper flakes to taste.
- Fresh mozzarella can be used instead of shredded for a different texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Frozen meatballs must be thawed prior to baking to ensure even cooking.
