Easy Meatball Casserole Recipe
This cozy meatball casserole layers tender pasta, saucy meatballs, and melty cheeses for a weeknight-friendly bake. It’s hearty, kid-approved, and perfect for busy nights.
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Servings:
Ingredients
Main Ingredients
- 12 oz dried penne pasta
- 24 oz frozen fully cooked meatballs
- 3 cup marinara sauce
- 1 tbsp olive oil
- 0.75 cup finely chopped yellow onion
- 1 tbsp minced garlic
- 1 tsp Italian seasoning
- 0.25 tsp crushed red pepper flakes optional heat
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp ground black pepper
- 1 cup whole-milk ricotta
- 2 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.25 cup chopped fresh basil for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish.
- Boil pasta in well-salted water until very al dente, about 2 minutes shy of package time. Drain.
- Warm olive oil in a skillet over medium heat. Soften onion for 4–5 minutes, then stir in garlic for 30 seconds.
- Stir in marinara, Italian seasoning, red pepper, salt, and black pepper. Simmer 3–4 minutes to meld flavors.
- Combine pasta, frozen meatballs, and the sauce in a large bowl. Fold in half the mozzarella and half the Parmesan, then dollop ricotta throughout.
- Spread mixture in the baking dish. Top with remaining mozzarella and Parmesan.
- Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more, until bubbly with golden spots.
- Rest 10 minutes. Scatter basil over the top and serve warm.
Notes
Swap in turkey meatballs or use spicy arrabbiata for extra heat. For make-ahead, assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the covered bake time. Leftovers reheat well; store airtight up to 3 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Meatball Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.