Of course! A Cheesy Baked Meatball Casserole is the ultimate comfort food. It’s hearty, family-friendly, and often easier than making a traditional spaghetti and meatballs dinner since everything bakes together in one dish.
Here’s a classic, foolproof recipe that will become a new weeknight favorite.
Cheesy Baked Meatball Casserole
This recipe is flexible—you can use homemade or store-bought meatballs to save time.
Yields: 6 servings
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Ingredients
For the Meatballs (or use 24-28 frozen, fully cooked meatballs)
· 1 lb ground beef (80/20 blend for best flavor)
· ¼ cup breadcrumbs (Italian-seasoned are great)
· ¼ cup grated Parmesan cheese
· 1 large egg
· 2 cloves garlic, minced
· 2 tablespoons fresh parsley, finely chopped (or 2 tsp dried)
· 1 teaspoon Italian seasoning
· ½ teaspoon salt
· ¼ teaspoon black pepper
For the Casserole
· 1 (24 oz) jar of your favorite marinara or pasta sauce (about 3 cups)
· 8 oz mozzarella cheese, shredded (about 2 cups)
· ¼ cup grated Parmesan cheese
· 6 oz penne, ziti, or rigatoni pasta, uncooked
· Optional additions: ½ cup ricotta cheese, sliced mushrooms, sautéed onions, or spinach.
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Make the Meatballs:
· In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix with your hands just until combined—do not overmix, or the meatballs will be tough.
· Shape the mixture into 1-inch meatballs (you should get about 24-28). - Cook the Meatballs:
· Stovetop Method (Recommended for raw meatballs): Heat a tablespoon of olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to sear on all sides. They do not need to be cooked through, just nicely browned (about 5-7 minutes total). This step adds great flavor.
· No-Cook Method: If you’re short on time, you can place the raw meatballs directly into the casserole. They will cook fully in the oven. - Assemble the Casserole:
· Spread about ½ cup of the marinara sauce on the bottom of the prepared baking dish.
· Scatter the uncooked pasta evenly over the sauce.
· Arrange the browned (or raw) meatballs on top of the pasta.
· Pour the remaining marinara sauce over everything, making sure to coat the pasta and meatballs. If the sauce is thick, you can add ¼ cup of water to the jar, shake it, and pour it over the dish to help cook the pasta.
· Cover the dish tightly with foil. - Bake:
· Bake, covered, for 25 minutes.
· Remove the dish from the oven and carefully remove the foil. The pasta should be tender and most of the liquid absorbed.
· Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top. - Broil to Finish:
· Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly spotted with gold.
· For a more browned top, you can switch the oven to broil for the last 1-2 minutes (watch it closely!). - Rest and Serve:
· Let the casserole stand for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice.
· Garnish with fresh basil or parsley and serve with a side of garlic bread and a green salad.
Tips for Success & Variations
· The Pasta Trick: Using uncooked pasta is the secret to this easy one-dish meal. It cooks perfectly in the sauce, absorbing all the flavor and saving you from washing an extra pot.
· Meatball Shortcut: Using a bag of frozen, fully cooked meatballs is a fantastic time-saver. There’s no need to thaw or brown them; just add them to the casserole as directed.
· Cheese Choices: Feel free to use an Italian cheese blend (a mix of mozzarella, provolone, and Parmesan). For extra creaminess, dollop teaspoons of ricotta cheese over the sauce before adding the shredded mozzarella.
· Add Vegetables: Make it a complete meal by adding layers of flavor. Sautéed sliced mushrooms, onions, or bell peppers can be scattered with the meatballs. A layer of fresh spinach under the meatballs also works wonderfully—it wilts perfectly as it bakes.
· Prevent Dryness: If your pasta tends to soak up too much liquid, ensure you’re using a tight-fitting foil cover and adding that extra ¼ cup of water with the sauce. The steam is essential for cooking the pasta.
Frequently Asked Questions (FAQ)
Q: Can I assemble this casserole ahead of time?
A: Yes! Assemble the casserole completely (through step 4), but do not bake. Cover tightly and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it’s starting from cold.
Q: Can I use a different pasta?
A: Absolutely. Any short, sturdy pasta with nooks and crannies works well: ziti, rigatoni, rotini, or farfalle. Avoid long pasta like spaghetti or thin pasta like angel hair.
Q: Why is my pasta still hard?
A: This usually means there wasn’t enough liquid or the dish wasn’t covered tightly enough, allowing steam to escape. Next time, add a bit more water with the sauce. You can also try a slightly larger baking dish, as a very full dish can trap more steam.
Q: Can I freeze this?
A: It freezes best after baking. Let the baked casserole cool completely, then wrap the whole dish tightly in both plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat, covered, in a 350°F (175°C) oven until warm and bubbly.
Enjoy your delicious, cheesy, and incredibly satisfying meal