Comforting Easy Meatball Casserole made with pasta, frozen meatballs, marinara sauce, and mozzarella cheese. A cheesy, family-approved dinner!
Alright, let’s be real—who doesn’t love a good dump-and-bake dish? Especially when life feels like one endless to-do list. That’s how this Easy Meatball Casserole became a staple in my house. It all started on one of those Mondays… you know, the kind that feels like it’s never going to end.
I’d been staring into the fridge like it was a magic portal that would suddenly spit out dinner. Nothing but half-used pasta sauce, some mozzarella cheese that was basically begging for attention, and a sad, lonely bag of frozen meatballs I’d shoved in the back and forgotten about. But instead of giving in to takeout temptation, I decided to just toss it all together. And wow. The results were pure, cozy brilliance.
It’s become one of those go-to meals everyone gets excited about, which honestly, feels like a small victory. Because let’s face it, not every dinner is a hit. But this one? Total winner.
Why You’ll Love This Easy Meatball Casserole Recipe?
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Total No-Brainer: No boiling pasta, no fancy ingredients. Just mix, bake, and devour.
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Picky-Eater Friendly: Even the kiddos who side-eye veggies gobble this up without hesitation. It’s like they forget they’re not just eating pizza.
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Versatile: You can toss in pretty much whatever’s hanging around in your fridge—extra veggies, different cheese, even homemade meatballs if you’re feeling ambitious.
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Freezer Friendly: Make a double batch, freeze one, and pat yourself on the back next time you just can’t.
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Crowd-Pleaser: Seriously, I’ve made this for friends, family, picky eaters, and food snobs. Nobody complains.
Ingredient Notes:
Alright, let’s break down what you’ll need. Nothing fancy, I promise.
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Pasta: Something sturdy like ziti, rotini, or penne works best. I love how those little spirals hold onto the sauce. And hey, if all you’ve got is elbow macaroni, go for it.
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Frozen Meatballs: I usually grab the Italian-style ones, but honestly, whatever’s in your freezer will work. Beef, chicken, turkey—bring it on.
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Pasta Sauce: Whatever jar you’ve got on hand. I’m partial to a nice, chunky marinara, but you do you.
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Mozzarella Cheese: Shredded, gooey goodness. Feel free to mix in some provolone or cheddar if you’re feeling wild.
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Red Pepper Flakes (Optional): Just a pinch for some kick. I like my casseroles with a little personality.
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Fresh Parsley & Parmesan (Optional): Sprinkle a little on top for fancy points, but it’s totally optional.
Pro Tip: Want to make it a little fancier? Add in some roasted veggies like bell peppers, mushrooms, or even spinach. Sneak in those greens!
How To Make Easy Meatball Casserole?
Step 1: Preheat & Prep
Preheat your oven to 425°F. Grease a 9×13-inch baking dish. Honestly, I just spray the heck out of it with non-stick spray because who’s got time for scrubbing dishes?
Step 2: Mix It All Together
Dump your uncooked pasta, water, pasta sauce, thawed meatballs, salt, and red pepper flakes (if you like a little heat) into your baking dish. Give it a good stir. Don’t worry if it looks like a hot mess—that’s part of the magic.
Step 3: Bake It Up
Cover the dish tightly with aluminum foil and bake for 35 minutes. Don’t peek. Seriously, leave it alone and let it do its thing.
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Step 4: Stir & Check
Pull it out of the oven, give it a stir. If the pasta’s still too firm, cover it up and toss it back in for another 5 minutes. Better safe than crunchy.
Step 5: Cheese Time
Sprinkle that mozzarella cheese evenly over the top. I’m not saying you have to use the whole bag… but you probably should. Bake uncovered for another 5-10 minutes until the cheese is melted and bubbly.
Step 6: Cool & Serve
Let it cool for 10-15 minutes before you dive in. That sauce will thicken up as it cools and everything will be just… perfect. Garnish with parsley and parmesan if you’re feeling fancy.
Storage Options:
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Fridge: Cover leftovers and keep them in the fridge for up to 3 days. Microwave or bake to reheat.
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Freezer: Assemble everything (minus the cheese), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Pro Tip: Reheating in the oven gives you that bubbly, crispy cheese top again. So worth it.
Variations and Substitutions:
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Switch Up The Pasta: Try rigatoni, rotini, elbow macaroni, or whatever you’ve got.
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Change The Meatballs: Beef, turkey, chicken, plant-based—whatever floats your boat.
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Make It Spicy: Add jalapeños, cayenne, or hot Italian sausage meatballs.
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Add Veggies: Roasted bell peppers, mushrooms, zucchini… don’t be afraid to throw some greens in there.
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Cheese Variety: Mozzarella is classic, but provolone, parmesan, or cheddar work great, too.
What to Serve with Easy Meatball Casserole?
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Garlic Bread: Because, duh.
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Caesar Salad: Adds a little freshness to all that cheesy goodness.
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Roasted Veggies: If you’re pretending to be healthy.
Frequently Asked Questions:
Can I make this with homemade meatballs?
Absolutely! Just make sure they’re fully cooked before adding them to the casserole.
Can I prep this casserole ahead of time?
Yes! Assemble everything, cover, and refrigerate for up to 24 hours before baking. You might need to add a few minutes to the baking time.
What if my pasta’s still a little firm after baking?
No worries! Just pop it back in the oven for another 5-10 minutes. It’ll soften up just fine.
Honestly, this Easy Meatball Casserole has become my go-to for crazy-busy nights or when I just can’t even. It’s cheesy, saucy, comforting, and just ridiculously easy to make. And hey, if you end up throwing in random ingredients and making it your own, that’s part of the fun, right?
Would love to hear how yours turns out—or if you’ve got some genius twist I need to try!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Meatball Casserole
Ingredients
- Pasta: 16 ounces uncooked short pasta ziti, rotini, or penne
- Water: 3 cups
- Pasta Sauce: 24 ounces jar of marinara or preferred pasta sauce
- Meatballs: 1 14-16 ounce package of frozen fully cooked meatballs, thawed
- Salt: 1/2 teaspoon
- Crushed Red Pepper Flakes Optional: 1/4 teaspoon, for added heat
- Mozzarella Cheese: 1 1/2 cups shredded
- Garnishes Optional: Fresh chopped parsley and grated Parmesan cheese
Instructions
Preheat the Oven:
- Preheat the oven to 425°F (220°C). Grease a 9×13-inch baking dish thoroughly with non-stick cooking spray or butter to prevent sticking.
Prepare the Casserole Base:
- In the prepared baking dish, combine the uncooked pasta, water, pasta sauce, thawed meatballs, salt, and crushed red pepper flakes (if using). Mix well to ensure the ingredients are evenly distributed.
Initial Baking:
- Cover the baking dish securely with aluminum foil to maintain moisture during cooking. Place in the preheated oven and bake for approximately 35 minutes.
Check Pasta Doneness:
- After 35 minutes, carefully remove the foil and stir the casserole. If the pasta is still firm to the bite, cover again and return to the oven for an additional 5 minutes.
Add Cheese and Final Baking:
- Once the pasta is adequately cooked, remove the foil and evenly sprinkle the shredded mozzarella cheese over the casserole. Return the dish to the oven, uncovered, and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly.
Cooling and Serving:
- Remove from the oven and allow the casserole to cool for 10–15 minutes before serving. This resting period helps the sauce thicken and allows the flavors to meld.
Garnish and Serve (Optional):
- Garnish with freshly chopped parsley and grated Parmesan cheese, if desired. Serve warm and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
