Description
This hearty Meatball Casserole combines tender pasta, flavorful meatballs, and rich marinara sauce baked to perfection with a golden, bubbly mozzarella topping. It’s a comforting one-dish meal perfect for family dinners or casual gatherings, offering an easy way to enjoy classic Italian flavors with minimal prep and cook time.
Ingredients
Scale
Main Ingredients
- 1 pound dried pasta (such as ziti, rotini, penne, etc.)
- 28 ounces frozen meatballs, thawed
- 24 ounces 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 freshly shredded mozzarella cheese
- Fresh parsley, chopped for garnish (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat the oven to 400°F (205°C) and lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Combine ingredients: In the prepared baking dish, mix the dried pasta, thawed meatballs, marinara sauce, low sodium beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir thoroughly and press the pasta down so it is mostly submerged in the sauce and liquid.
- Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
- Check pasta doneness: Remove the foil and check if the pasta is cooked to al dente texture; if not, bake uncovered for an additional 5 minutes.
- Add cheese topping: Once pasta is al dente, sprinkle the mozzarella cheese evenly over the top and return the dish to the oven uncovered. Bake for 5–10 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and garnish with chopped fresh parsley if desired. Serve warm with crusty bread for a complete meal.
Notes
- Make sure to thaw the frozen meatballs before assembling the casserole for even cooking.
- Use low sodium beef broth to control the saltiness of the dish.
- You can substitute the meatballs with homemade or other store-bought varieties as preferred.
- Freshly shredded mozzarella melts better and has superior flavor compared to pre-shredded varieties.
- Covering the casserole tightly during baking helps the pasta absorb the liquid and cook thoroughly.
- Adjust red pepper flakes to your spice tolerance.
- For a vegetarian version, substitute meatballs with plant-based alternatives and use vegetable broth.
