Description
This hearty Meatball Casserole combines tender pasta, savory meatballs, and rich marinara sauce baked to perfection with a bubbly mozzarella cheese topping. Perfect for a comforting weeknight dinner, it delivers classic Italian flavors with minimal effort in one delicious dish.
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 Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and grease 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, beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir everything gently and press the pasta down so it is mostly submerged in the sauce and broth mixture, enabling even cooking.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 40 minutes. After this time, check if the pasta is cooked to a tender ‘al dente’ texture. If it needs more time, bake uncovered for an additional 5 minutes.
- Add Cheese and Finish Baking: Once the pasta is perfectly cooked, evenly sprinkle the shredded mozzarella cheese over the top. Return the casserole to the oven, uncovered, and bake for another 5 to 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh parsley if desired and serve warm. Accompany the dish with crusty bread for a complete meal.
Notes
- Using low sodium beef broth helps control the overall salt level in the dish.
- Thaw frozen meatballs before adding to ensure even heating and prevent frozen spots.
- For a spicier casserole, increase the red pepper flakes according to taste.
- Freshly shredding mozzarella melts better than pre-shredded cheese that contains anti-caking agents.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
