Description
This Meatball Casserole is a hearty, comforting dish combining tender pasta, savory meatballs, and rich marinara sauce baked to perfection with a melted mozzarella topping. Ideal for a family dinner, it’s simple to prepare with pantry staples and delivers a flavorful, satisfying meal in under an hour.
Ingredients
Scale
Main Ingredients
- 1 pound dried pasta (such as ziti, rotini, or penne)
- 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 the Oven: Preheat your oven to 400°F (204°C) and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Combine Ingredients: In the prepared dish, add the dried pasta, thawed meatballs, marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir everything together, making sure to push the pasta down so it’s mostly submerged in the sauce and liquid.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 40 minutes. After this time, check if the pasta is cooked to al dente; if not, 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 casserole to the oven, uncovered, and bake for an additional 5-10 minutes until the cheese is bubbly and melted.
- Serve: Remove from the oven and garnish with chopped fresh parsley if desired. Serve warm alongside crusty bread for a complete meal.
Notes
- Thaw meatballs before using for even cooking.
- You can substitute Italian seasoning with a mix of dried basil, oregano, and thyme if preferred.
- Use low sodium beef broth to control salt levels in the dish.
- If you like it spicier, increase the red pepper flakes.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
