Description
This hearty Meatball Casserole combines tender pasta, savory meatballs, and rich marinara sauce baked to perfection and topped with melted mozzarella cheese. A comforting, all-in-one dish that’s perfect for family dinners or meal prep.
Ingredients
Scale
Pasta and Meatballs
- 1 pound dried pasta (such as ziti, rotini, or penne)
- 28 ounce bag frozen meatballs (thawed)
Sauce and Seasonings
- 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
Toppings and Garnish
- 2½ cups freshly shredded mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Combine Ingredients: In the baking dish, add the dried pasta, thawed meatballs, marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir gently to combine and make sure to press the pasta down so it is mostly submerged in the sauce and broth mixture.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam. Place it in the preheated oven and bake for 40 minutes. After 40 minutes, carefully remove the foil and check the pasta; it should be tender but still firm to bite (al dente). If not, re-cover and bake an additional 5 minutes.
- Add Cheese and Finish Baking: Once pasta is al dente, uncover the casserole and sprinkle the shredded mozzarella evenly over the top. Return the dish to the oven, uncovered, and bake for another 5 to 10 minutes until the cheese has melted and is bubbly.
- Serve: Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley if desired. Serve warm with crusty bread for a complete meal.
Notes
- Make sure to thaw meatballs before assembling the casserole for even cooking.
- Use low sodium beef broth to control saltiness in the dish.
- Feel free to substitute mozzarella with a blend of Italian cheeses for a different flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
