Description
A hearty and comforting Meatball Casserole combining tender pasta, savory meatballs, and rich marinara sauce topped with melted mozzarella cheese. Perfect for an easy family dinner baked to bubbly perfection in one dish.
Ingredients
Scale
Main Ingredients
- 1 pound dried pasta (like ziti, rotini, penne, etc.)
- 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 Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and 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, low sodium beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir gently to combine and press the pasta down so it is mostly submerged in the sauce and broth mixture.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This allows the pasta to cook through and absorb the flavors.
- Check and Continue Baking: Remove the foil and check if the pasta is al dente (firm but cooked). If it needs more time, bake uncovered for an additional 5 minutes.
- Add Cheese and Final Bake: Once the pasta is cooked, evenly sprinkle the shredded mozzarella cheese over the top of the casserole. Return the dish to the oven uncovered, baking for 5-10 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from oven and garnish with chopped fresh parsley if desired. Serve warm, optionally with crusty bread for a complete meal.
Notes
- Make sure to thaw the frozen meatballs completely before assembling the casserole for even cooking.
- If you prefer less spice, adjust or omit the red pepper flakes.
- Use freshly shredded mozzarella for better melting compared to pre-shredded cheeses.
- You can substitute beef broth with chicken or vegetable broth for a different flavor profile.
- Covering the casserole tightly during the initial bake ensures the pasta cooks evenly by trapping steam.
- Allow the dish to rest 5 minutes after baking for easier serving and to let flavors meld.
