Meatball Casserole
This amazing Meatball Casserole combines homemade meatballs with pasta, marinara, and 2 different cheeses that’ll have everyone asking for seconds! This easy meatball casserole has become a family favorite.
If you love Casseroles, check out our Cheesy Chicken Broccoli & Rice Casserole, Doritos Casserole, and Pizza Casserole.
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It’s not technically a dump and bake meatball casserole, but these juicy homemade meatballs are worth the extra effort! Everything goes into one casserole dish and comes out bubbly, cheesy, and ready to feed your entire family.
It’s a simple recipe that makes you look like you spent hours cooking when you really didn’t. The best part is these juicy meatballs make a great freezer meal! Or meal prep them to use in spaghetti and meatballs next time.
What you’ll love about this Meatball Pasta Casserole:
Recipe Ingredients:
You’ll need the following ingredients to make this amazing Cheesy Meatball Casserole Recipe:
- For the meatballs:
- Ground beef
- Ground Italian pork sausage
- Bread crumbs (Italian style)
- Grated Parmesan cheese
- Garlic powder
- Onion powder
- Large eggs
- Fresh parsley, chopped (plus additional for garnish)
- Dried Italian seasoning
- Salt
- For the casserole:
- Pasta sauce (marinara)
- Shredded cheese (mozzarella)
- Grated Parmesan cheese
- Penne pasta (short pasta)
- Olive oil
Ingredient Notes:
- Ground Beef and Sausage: The combination creates fresh homemade meatballs with incredible flavor. The sausage adds herbs and spices that make these Italian meatballs a great thing!
- Pasta Sauce: You can use jar of marinara sauce, spaghetti sauce, or homemade marinara sauce for the best results.
- Pasta: Penne works perfectly, but any kind of pasta that holds sauce well is a great choice. Cook it al dente since it continues cooking in the oven.
How to make Meatball Casserole step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Drain and set aside.
STEP 2: Heat oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray.
STEP 3: In a large bowl, combine all meatball ingredients. Mix gently until just combined, being careful not to over mix.
STEP 4: Form mixture into 1-inch meatballs (about 29 total)
STEP 5: In a large skillet over medium-high heat, add olive oil. Working in batches, brown meatballs on all sides, about 2-3 minutes per batch. They don’t need to be fully cooked.
STEP 6: In a large bowl, combine the cooked pasta with half of the marinara sauce. Transfer to the prepared baking dish.
STEP 7: Arrange the browned meatballs over the pasta.
STEP 8: Pour the remaining marinara sauce over the meatballs.
STEP 9: Sprinkle mozzarella cheese and Parmesan cheese on top.
STEP 10: Cover with aluminum foil and bake meatball casserole for 25 minutes.
STEP 11: Remove foil and bake for an additional 15-20 minutes, until cheese is melted and golden and meatballs are cooked meatballs (internal temperature of 160°F).
STEP 12: Let stand 5 minutes before serving.
STEP 13: Garnish with chopped fresh parsley, if desired.
STEP 11: Remove foil and bake for an additional 15-20 minutes, until cheese is melted and golden and meatballs are cooked meatballs (internal temperature of 160°F).
STEP 12: Let stand 5 minutes before serving.
STEP 13: Garnish with chopped fresh parsley, if desired.
PRO TIP:
Don’t over mix your meatball mixture! Mix just until the ingredients come together. Over mixing makes them tough. Also, browning the meatballs first adds incredible flavor for this flavorful dish, so don’t skip that step!
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3-4 days.
Reheating: When reheating, add a splash of water or tomato sauce to prevent drying out. Reheat gently in the oven at 350°F until warmed through, or use the microwave.
Freezing: Cool completely, then wrap tightly in a freezer bag and freeze for up to 3 months. Note that the pasta texture may be softer after freezing. Thaw overnight in the refrigerator before reheating.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add diced bell peppers or mushrooms to the meatball mixture for extra nutrition and flavor.
- Cheese: Try adding ricotta cheese between the pasta and meatballs, or use pecorino romano cheese for extra creaminess.
- Herbs: Fresh basil or oregano can be added for more Italian flavor.
- Broth: Add a splash of beef broth to the sauce for deeper flavor.
SUBSTITUTIONS:
- Ground Meat: Use all ground beef or try ground turkey for a lighter option.
- Pasta: Rigatoni, ziti, or rotini work well in place of penne. For low-carb options, try zucchini noodles or spaghetti squash for a low carb meatball casserole.
- Cooking Method: This works great as an Instant Pot or slow cooker recipe with adjusted cooking times.
- Pasta: You can even use uncooked pasta if you add extra liquid and cooking time.
FAQs about this baked meatball recipes:
What if my meatballs fall apart?
Make sure you’re not over mixing the meat mixture, and let the meatballs rest for a few minutes before browning. The eggs and breadcrumbs help bind everything together.
Can I make this ahead of time?
This recipe is best assembled and baked the same day for the best texture. However, you can prep the meatballs ahead of time and store them in the refrigerator for up to 24 hours before assembling the casserole.
Can I use frozen meatballs?
While this recipe is designed for homemade meatballs, you could substitute with frozen meatballs if needed. Just add them directly to the casserole without thawing, they’ll cook through during the baking process.
What can I serve with this Meatball Casserole?
Serve this meatball bake with garlic bread, a crisp side salad, or green beans. It’s filling enough to be a complete meal on its own.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Meatball Casserole Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! This has become our favorite recipe and I know it’ll be yours too. Find us on IG + TikTok: @littlechefwithin
Meatball Casserole
Equipment
Ingredients
For the meatballs:
- 1 pound ground beef
- 1 pound ground Italian pork sausage
- 1/2 cup Italian breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 2 tablespoons chopped fresh parsley + additional for garnish, optional
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
For the casserole:
- 2 (24-ounce) jars marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (12 ounce pkg) penne pasta
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Drain and set aside.
- Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine all meatball ingredients. Mix gently until just combined, being careful not to over mix.
- Form mixture into 1 1/2-inch meatball. NOTE: I used a medium cookie scoop and got 29 meatballs.
- In a large skillet over medium-high heat, add olive oil. Working in batches, brown meatballs on all sides, about 2-3 minutes per batch. They don’t need to be fully cooked.
- In a large bowl, combine the cooked pasta with half of the marinara sauce. Transfer to the prepared baking dish.
- Arrange the browned meatballs over the pasta.
- Pour the remaining marinara sauce over the meatballs.
- Sprinkle with mozzarella cheese and Parmesan cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15-20 minutes, until cheese is melted and golden and meatballs are cooked through (internal temperature of 160°F).
- Let stand 5 minutes before serving.
- Garnish with chopped fresh parsley, if desired.
Notes
Nutrition
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That looks amazing