A cozy Lazy Meatball Pasta Bake made with frozen mini meatballs, jarred marinara, and ricotta cheese, baked together with ruffled pasta in one simple dish.
So… the very first time I made this Lazy Meatball Pasta Bake, I was honestly in one of those slightly frazzled moods where you’re hungry, tired, and you kind of want someone else to make you dinner even though, well, they’re not going to. I remember pacing around the kitchen like I was waiting for inspiration to drop from the ceiling. I had just come back from a long errand run, the kind where you swear you were only going to pick up one thing and somehow ended up buying toothpaste, bananas, and a clearance candle that smells like “Autumn Evening.” Ever done that?
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!
Anyway, I opened the freezer and spotted a bag of frozen mini meatballs—like they’d been waiting for their moment to shine, tucked next to a bag of frostbitten waffles. Something in me said, “Oh fine, let’s try this,” but with zero confidence. I tossed pasta into a baking dish, poured sauce straight from the jar (still wearing my shoes, because that’s the level of tired I was), and threw the meatballs in like I was mad at them. When I took that pan out of the oven, though? The bubbling sauce… the soft ricotta dollops melting just slightly… I swear it reminded me of the baked pasta my aunt used to bring to those chaotic family potlucks, the ones where kids were running everywhere and someone always dropped a plate. It weirdly made me feel calm.
And I don’t say that lightly—sometimes food really hits that emotional button, you know? This Lazy Meatball Pasta Bake became one of those comfort dishes for me that almost feels like a hug from someone you haven’t seen in a while.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Lazy Meatball Pasta Bake Recipe?
The thing about this Lazy Meatball Pasta Bake—and I’m telling you this as someone who absolutely forgets to thaw chicken on the regular—is that it doesn’t judge you. At all. It’s one of those rare recipes that says, “Bring me your chaos, I’ll make something good out of it.” And it delivers. Every. Time.
What I love is how forgiving it is. The pasta cooks right in the sauce, which still feels like a tiny miracle every time I see it happen—even though I know scientifically it makes sense. The cheese mixture turns into these pockets of creamy bliss, and the meatballs—straight from frozen—become this satisfying, hearty bite that makes the whole dish feel more… I don’t know, nostalgic? Maybe it’s because it reminds me of those “special treat” dinners my mom made when she didn’t feel like cooking but still wanted us all to think she tried. And honestly, don’t we all want dinners like that now?
Ingredient Notes:
Let’s talk about what goes into this Lazy Meatball Pasta Bake, because each ingredient kind of plays its own role in the cozy orchestra.
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Ruffled pasta: I always reach for reginetti or radiatore because they hold sauce so well. You know how some pastas just feel more cheerful? These do.
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Jarred marinara: Don’t overthink it. Pick one you actually like eating by the spoonful. Yes, you’re allowed to taste-test marinara straight from the jar.
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Frozen mini meatballs: Honestly the MVP here. They’re like the friend who shows up late but brings snacks.
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Ricotta + mozzarella + Parmesan: This trio gives the bake that creamy-cheesy-stretchy thing going on.
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Italian seasoning: A little sprinkle is like a tiny hug of flavor.
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Parsley: If you have it, great. If not, don’t panic—no one’s grading your garnish.
How To Make Lazy Meatball Pasta Bake?
Alright, deep breath—let’s cook this thing. I promise it’s easier than trying to assemble IKEA furniture (and way more rewarding).
Step 1: Preheat the oven.
425ºF. And please, actually check the dial—mine lies sometimes.
Step 2: Mix pasta + sauce + water.
Dump the dry pasta right into a 9×13 dish. No boiling. No strainer. Just trust. Add your jar of marinara, the right amount of water (don’t stress if you forget which—3 cups for a bigger jar, 3½ for a smaller one), and stir so everything’s coated. It looks like pasta soup at first, yes, but don’t worry.
Step 3: Cover it tightly and bake.
Use foil, seal the edges, bake 30 minutes. This is when I usually start cleaning the kitchen… or scrolling on my phone. Depends on the energy.
Step 4: Make your cheese mixture.
Combine ricotta, mozzarella, Parmesan, Italian seasoning, salt, and pepper. It’s thick and creamy and honestly… yeah, I always sneak a bite.
Step 5: Add cheese + meatballs.
Pull the dish out, remove the foil, and then dollop the cheese mixture around like you’re decorating something but not too seriously. Scatter the frozen mini meatballs around the top. They’ll nestle in naturally.
Step 6: Bake again.
Turn the heat down to 400ºF. Bake uncovered 20 minutes until the cheese is melted and lightly golden and everything looks happy.
Step 7: Cool and serve.
Give it 10 minutes. This is the hardest part. But necessary so it isn’t lava-hot.
Want To Save This Recipe?
Storage Options:
Leftovers of this Lazy Meatball Pasta Bake are honestly a joy. They reheat beautifully—like the flavors somehow deepen, which feels unfair but I’m not complaining.
It lasts 3–4 days in the fridge. Reheat a serving for 2 minutes in the microwave, then let it sit for two more so the heat spreads. That resting time is key. I learned the hard way.
Variations and Substitutions:
You can play with this dish like it’s a build-your-own pasta adventure.
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Switch up the meatballs: Pork, turkey, spicy Italian, plant-based—they all work.
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Different sauces: Vodka sauce makes everything feel fancier than you intended.
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Add veggies: Spinach, mushrooms, bell peppers… honestly whatever’s wilting in the crisper.
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Cheese experiments: Provolone makes this so melty it should be illegal.
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Health-ish option: Part-skim cheese, lighter meatballs, etc. If you want to.
What to Serve with Lazy Meatball Pasta Bake?
This Lazy Meatball Pasta Bake is pretty hearty, so you don’t need much—unless, you know, you’re feeding a crowd or just really hungry.
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Garlic bread: Obviously. Mandatory even.
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Simple green salad: Something crisp, tangy, bright.
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Roasted veggies: A good balance for the richness.
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Wine: I mean, a little Chianti never hurt anybody.
Frequently Asked Questions:
Do I really not boil the pasta first?
Nope. It cooks right in the sauce. I know it feels rebellious, but trust the process.
Can I use regular-sized meatballs?
Totally—just cut them in half. You want meat in every scoop.
Make-ahead friendly?
Yep. Assemble, refrigerate, and bake when ready. Add a few minutes if it’s cold.
If you’re craving something cozy, low-effort, and secretly magical, this Lazy Meatball Pasta Bake might be exactly what your week needs. And honestly? I’m kind of excited for you to try it and see if it becomes one of those last-minute dinners you end up making way more often than you admit.
Let me know how it goes, okay? I love hearing when these little “lazy” recipes end up becoming family favorites.
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:
Lazy Meatball Pasta Bake
Ingredients
For the Pasta Bake
- 1 lb short ruffled pasta reginetti, radiatore, campanelle, or gigli
- 1 jar 24–28 oz marinara sauce
- 3 to 3½ cups water see note in instructions
- 1 lb fully cooked frozen mini meatballs
- 2 tbsp chopped fresh flat-leaf parsley optional
For the Cheese Mixture
- 1 cup ricotta
- 1½ cups 6 oz shredded mozzarella
- ½ cup 2 oz grated Parmesan
- 1½ tsp Italian seasoning
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
Instructions
Preheat the Oven
- Preheat the oven to 425°F (220°C) to ensure it reaches full temperature before baking.
Prepare the Pasta Base
- Place the uncooked ruffled pasta into a 9×13-inch baking dish. Pour in the marinara sauce and the appropriate amount of water (3½ cups if using a 24-ounce jar of sauce, or 3 cups if using a 28-ounce jar). Stir thoroughly to ensure the pasta is fully coated and evenly distributed.
Cover and Bake
- Cover the baking dish tightly with aluminum foil, making sure all edges are sealed to prevent steam from escaping. Transfer the dish to the oven and bake for 30 minutes, or until the sauce is bubbling and the pasta is fully cooked.
Prepare the Cheese Mixture
- While the pasta bakes, combine the ricotta, shredded mozzarella, grated Parmesan, Italian seasoning, kosher salt, and black pepper in a medium mixing bowl. Stir until all ingredients are evenly incorporated and the mixture is smooth.
Add Cheese Mixture and Meatballs
- Remove the baking dish from the oven and carefully discard the foil. Using a cookie scoop or spoon, distribute the cheese mixture in small dollops evenly over the pasta. Scatter the frozen mini meatballs evenly around the surface.
Bake Uncovered
- Reduce the oven temperature to 400°F (205°C). Return the uncovered baking dish to the oven and bake for an additional 20 minutes, or until the meatballs are heated through, the cheese topping has melted, and the edges are lightly browned.
Rest and Serve
- Allow the pasta bake to cool for 10 minutes before serving. Sprinkle with chopped parsley, if desired, and portion onto individual plates.
Notes
- Use certified gluten-free ruffled pasta.
- Ensure the marinara sauce is labeled gluten-free, as certain brands may contain additives derived from wheat.
- Choose gluten-free frozen mini meatballs or prepare homemade gluten-free meatballs.
- Verify that all cheese and seasoning blends are gluten-free to avoid hidden gluten sources.
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!
