Description
This hearty Meatball Casserole is a comforting one-dish meal that combines tender pasta, flavorful meatballs, and rich marinara sauce, all baked to perfection and topped with melted mozzarella cheese. Easy to prepare and perfect for a family dinner, it’s a crowd-pleaser with Italian seasoning and a subtle kick from red pepper flakes.
Ingredients
Scale
Main Ingredients
- 1 pound dried pasta (like ziti, rotini, penne, etc.)
- 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 the oven: Preheat your oven to 400°F and spray a 9×13 inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Combine ingredients in baking dish: Add the dried pasta, thawed meatballs, marinara sauce, low sodium beef broth, Italian seasoning, garlic powder, onion powder, and red pepper flakes to the prepared baking dish. Stir everything to combine evenly, then gently press the pasta down so it is mostly submerged in the sauce and liquid for even cooking.
- Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This allows the pasta to absorb the flavors and cook properly.
- Check pasta doneness: Remove the foil carefully and check if the pasta is al dente. If it is not tender enough, re-cover and bake for an additional 5 minutes.
- Add cheese and finish baking: Once the pasta is cooked to al dente, sprinkle the shredded mozzarella cheese evenly over the top. Return the dish to the oven uncovered and bake for 5 to 10 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and let it cool slightly. Garnish with chopped fresh parsley if desired and serve warm, ideally with a side of crusty bread to soak up the delicious sauce.
Notes
- Make sure to thaw the meatballs before adding them to the casserole for even cooking.
- If you prefer a spicier dish, increase the amount of red pepper flakes to taste.
- You can substitute beef broth with chicken or vegetable broth depending on availability or preference.
- For a lower-fat version, use part-skim mozzarella cheese.
- The casserole can be assembled ahead of time and refrigerated before baking; just add extra baking time if starting cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
