Whip up our effortless meatball casserole for a hearty, crowd-pleasing dinner. It's a simple, one-dish meal that delivers homemade goodness without the fuss.
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Are you on the hunt for a comforting and satisfying meal that’s a breeze to make and incredibly tasty? Well, you’re in luck because this meatball casserole has got you covered! It’s loaded with the hearty goodness of marinara sauce, tender meatballs, and melty mozzarella cheese. It’s a real crowd-pleaser!
It also has an unexpected convenience trick: You don’t have to pre-boil the pasta! Whether you’re a novice cook or a seasoned pro, this easy dump and bake meatball casserole recipe is a winner.
If you enjoy Italian-inspired comfort food, you’ll definitely want to check out our chicken Parmesan casserole for a tasty twist!
What You’ll Love About This Recipe
Ingredients
- Rotini pasta. You can use any pasta shape you prefer, but rotini’s spiral design holds the sauce and cheese exceptionally well.
- Marinara sauce. Opt for a high-quality store-bought sauce or make your own homemade marinara sauce if you have the time. Look for options with low sodium if you’re watching your salt intake.
- Frozen meatballs. Feel free to use homemade meatballs if you have them, but frozen meatballs work perfectly and save time.
- Mozzarella cheese. Shredded mozzarella melts beautifully, but you can experiment with other cheese varieties like provolone or a blend for added flavor. I recommend buying a block of mozzarella and shredding it yourself. Pre-shredded mozzarella contains additives that prevent it from sticking together but it also hinders its ability to melt smoothly.
The recipe card below contains all of the information you need to make this recipe.
Instructions
Step 1. Preheat oven to 425 F (218 C).
Substitution Suggestions
- Pasta. You can use different pasta shapes like penne, rigatoni, or even spaghetti if you prefer.
- Sauce. While marinara sauce is traditional, you can try other pasta sauces like alfredo, pesto, or a vodka sauce for a different flavor.
- Meatballs. Instead of frozen meatballs, you can make your own homemade meatballs using ground beef, turkey, or a meatless alternative like plant-based meatballs.
- Cheese. Feel free to use different cheeses like cheddar, provolone, or a blend of Italian cheeses for variety.
- Seasonings. Customize the seasonings to your taste. Add garlic powder, onion powder, crushed red pepper flakes, or Italian seasoning for extra flavor.
- Optional Toppings. Besides Parmesan cheese and fresh herbs, you can add breadcrumbs for a crunchy topping or sliced olives for a Mediterranean twist.
- Vegetables. Include sautéed or roasted vegetables like bell peppers, onions, mushrooms, or spinach for added nutrition and flavor.
- Gluten-Free. To make it gluten-free, use gluten-free pasta and ensure the meatballs and sauces are gluten-free as well.
Variations
- Veggie delight. Add sautéed bell peppers, mushrooms, or spinach for an extra burst of flavor and nutrition.
- Spicy. Sprinkle red pepper flakes or add diced jalapeños for a spicy twist.
- Herbaceous touch. Fresh basil, oregano, or parsley sprinkled on top before serving adds a burst of freshness.
Storage and Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
Reheat individual servings in the microwave or warm the entire casserole in the oven at 350 F (175 C) until heated through.
Tips
- Use a baking dish that’s deep enough to accommodate the ingredients without filling it too full.
- Let the casserole rest for a few minutes after removing it from the oven to allow the flavors to combine together.
FAQs
Related Recipes
Looking for more Italian-inspired recipes like this? Try these next:
Meatball Casserole Recipe
Whip up our effortless meatball casserole for a hearty, crowd-pleasing dinner. It's a simple, one-dish meal that delivers homemade goodness without the fuss.
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Equipment
Ingredients
- 1 package uncooked rotini pasta 16 ounces
- 3¾ cups marinara sauce 1 30-ounce jar if using store bought marinara sauce.
- 3 cups water
- 1½ pounds frozen meatballs See Note 1.
- 2½ cups mozzarella cheese shredded
- 1 teaspoon sea salt Note 2.
- Parmesan cheese Optional for added flavor.
- Fresh chopped herbs basil, oregano, or parsley
Instructions
- Preheat oven to 425 F (218 C).
- In a 9 by 13 inch casserole dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste and stir. Cover tightly with aluminum foil and bake for 35 minutes. Note 3.1 package uncooked rotini pasta, 3¾ cups marinara sauce, 3 cups water, 1½ pounds frozen meatballs, 1 teaspoon sea salt
- Uncover and stir. At this point you should check the pasta to make sure that it is al dente (firm but just about cooked). If it’s still too hard, cover the dish and return it to the oven until pasta is al dente.
- Sprinkle with mozzarella over the top and bake uncovered for another 10 minutes (or until cheese is melted and pasta is tender). Top with grated Parmesan cheese and fresh herbs. Allow the casserole to rest for a few minutes before serving. Note 4.2½ cups mozzarella cheese, Parmesan cheese, Fresh chopped herbs
Notes
- You can substitute fresh meatballs. Just be sure they are cooked through fully before adding them to your casserole.
- If you don’t have sea salt, feel free to substitute table salt, but cut the amount in half. So, use ½ teaspoon of table salt.
- I recommend a 9 by 13 inch baking dish. If you don’t have this size, select a baking dish that can accommodate the ingredients without filling it too full.
- Giving the casserole a few minutes to rest will allow the flavors to combine together making a more flavorful casserole.
Nutrition
Calories: 446kcal | Carbohydrates: 38g | Protein: 24g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 71mg | Sodium: 775mg | Potassium: 519mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 2mg
Servings: 10 servings
Calories: 446kcal
