Meatball Casserole Bake
Need a no-fuss dinner the whole family will devour? This Meatball Casserole Bake is loaded with tender pasta, juicy meatballs, rich marinara, and a bubbly layer of melted cheese—everything baked together in one dish. Just toss it, bake it, top it with cheese, and you’ve got comfort food magic with barely any cleanup.
Perfect for busy weeknights, meal prep, or when you just want something warm and cheesy on the table—fast.
Why You’ll Love this Recipe
• One dish wonder – No boiling pasta or extra pans required.
• Family-friendly – Hearty, cheesy, and picky-eater approved.
• Versatile – Use your favorite pasta shape or sauce.
• Great for leftovers – Stays delicious for days!
Here is what you need to make this Meaty Cheesy Casserole:
- 24 oz jar of marinara sauce (Rao’s is our go-to)
- 14 oz bag of frozen Italian-style meatballs
- 1 cup shredded mozzarella cheese
- 1 cup cheddar blend (we love Tillamook)
- 2 tsp Trader Joe’s Aglio Olio or Italian seasoning
- 2 cloves garlic, minced
- 2 tbsp fresh basil (optional)
- Salt and pepper to taste
- 1½ cups water
Meatball Casserole Bake: Cheesy, Saucy, and Weeknight-Ready
Looking for a low-effort dinner that everyone at the table will love? This Meatball Casserole Bake brings together tender pasta, hearty meatballs, flavorful marinara, and gooey melted cheese—all in one cozy, satisfying dish. Just layer it all in one pan, pop it in the oven, and dinner basically makes itself.
It’s the perfect solution for busy weeknights, easy meal prep, or anytime you’re craving something cheesy, saucy, and totally comforting—without the mess.
Fun Twist:
Want to change things up? Try one of these fun spins on your casserole:
Extra Creamy: Stir in a few spoonfuls of ricotta or a splash of heavy cream to the marinara sauce before baking.
Tex-Mex Style: Swap the Italian seasoning for taco seasoning, use salsa instead of marinara, and top with shredded pepper jack.
Veggie Boost: Add in chopped spinach, bell peppers, or zucchini with the pasta before baking.
Stuffed Pepper Style: Use cooked rice instead of pasta and toss in diced green peppers.
Tips for Success
No rotini? Penne, ziti, or fusilli all work great.
Make it spicy: Add a pinch of crushed red pepper.
Add greens: Toss in chopped spinach or kale before baking for an extra veggie boost.
Make-Ahead & Storage
- Make Ahead: Assemble everything up to the cheese topping and refrigerate covered. When ready to bake, just pop it in the oven—no stress.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot and bubbly.
Final Thoughts
This Meatball Casserole Bake is what weeknight dinner dreams are made of—easy, satisfying, and loaded with all the best cozy flavors. Whether you’re feeding a hungry crew or stocking the fridge with leftovers, this is one recipe you’ll keep on rotation.
Meatball Casserole
Equipment
- 13 x 9-inch Baking Dish
Ingredients
- 16 oz Box of Pasta We prefer Rotini
- 24 oz Jar of Marinara Raos is one of our favorites
- 14 oz Package Meatballs
- 1 Cup Shredded Mozzarella Cheese
- 1 Cup Cheddar Blend Tillamook is our favorite
- 2 tsp Trader Joes Aglio Olio or an Italian Seasoning
- 2 cloves Minced Garlic
- 2 tbsp Fresh Basil optional
- Salt and Pepper to taste
Instructions
- Preheat Oven to 425 degrees
- In 13 x 9-inch baking dish, combine uncooked pasta, garlic, Basil, Aglio Olio (Italian Seasoning), marinara sauce, water and meatballs.
- Cover with Foil and bake for 35 Minutes.
- Remove the foil and check to see if pasta is al dente (firm but not quite done). If it’s still too hard, return to oven until al dente.
- Sprinkle cheese over the top and return to oven uncovered for 5 to 10 minutes until cheese is melted and pasta is tender.
Notes
Did you make this recipe?
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