This cheesy Meatball Casserole is the dinner my family begs for on the busiest nights. It combines bubbly mozzarella, tender ziti pasta, and saucy Italian meatballs all in one dish. The best part? It comes together in just 45 minutes from start to finish!
My kids call this the cheesy meatball dinner and they clean their plates every single time.
This meatball casserole recipe is my go-to for nights when I have zero energy to cook. Frozen meatballs, a jar of good marinara, and a few pantry staples are really all it takes!
I make one small change that instantly upgrades this casserole from every dump-and-bake version out there… I sauté the meatballs with onions and fresh garlic before they ever go in the dish. It takes five extra minutes and it builds so much flavor into the sauce.
Also, a lot of meatball casseroles call for heavy cream, but I leave it out on purpose. I want that bright, tomato-forward marinara flavor to be the star, not a heavy cream sauce. The mozzarella gives you all the richness you need on top!
— ♥︎ Jess —
How To Make Meatball Casserole
Visit the recipe card below for the ingredient amounts and full directions.
1
BOIL THE PASTA
Cook it for 2 minutes less than it says on the package so it doesn’t become mushy once baked.
2
SAUTE THE MEATBALLS
Cooking them for just a few minutes with the onions and garlic adds a ton of flavor.
3
ASSEMBLE THE CASSEROLE
Combine the meatballs, cooked pasta, and marinara in a casserole dish. Top with lots of cheese.
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4
BAKE THE CASSEROLE
Bake at 350°F for 25 to 30 minutes, until hot and bubbly.
Jessica’s Tips
- Thaw your meatballs first. If they go in frozen, the center stays cold while the cheese is already browning. Let them defrost in the fridge overnight, or use the microwave defrost setting in a pinch.
- Sear the meatballs and onions. Do not skip this step! A few minutes in the pan caramelizes the onions and browns the meatballs, which is where most of the savory flavor comes from.
- Watch the cheese, not the clock. Ovens vary, so start checking around 25 minutes. You want the cheese fully melted and bubbling at the edges, with a few golden spots on top.
- Salt your pasta water. It is your one chance to season the pasta itself. A well-salted pot of water makes the whole dish taste better from the inside out.
“My whole family loved this!!! Such an easy weeknight meal that was a huge hit, the meatballs were juicy and the pasta was cooked perfectly, and topped with delicious melted cheese. Absolutely fabulous!” — Brittany, home cook, homesteader, and recipe tester.
Recipe Help: Frequently Asked Questions
Sturdy short shapes work best. Rigatoni, penne, and ziti hold their shape and grab the sauce. Skip thin or delicate pasta, which can turn mushy in a baked casserole.
Yes, but cook them through first. Brown homemade Italian meatballs in the pan until they are fully cooked, then continue with the recipe. The bake time isn’t long enough to cook raw meat safely on its own.
Absolutely! Stir a few handfuls of fresh spinach into the warm meatball mixture, or add sautéed mushrooms or bell peppers. They wilt right into the sauce and disappear for picky eaters.
Yes. Assemble it through the cheese layer, cover, and refrigerate up to a day. Bake it straight from the fridge and add a few extra minutes since it starts cold.
Yes! Freeze the cooled casserole, covered well, for up to 2 months. Thaw it overnight in the fridge before reheating.
A simple green salad and garlic bread are all you need. The casserole is hearty on its own, so I keep the sides light and easy.
Meatball Casserole
Ingredients
- 16 oz pasta, like ziti or penne
- 1 lb frozen cooked meatballs, thawed, I thaw them in the fridge the night before
- ¾ cup diced yellow onion
- 2 tablespoons oil, avocado oil or olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 24 oz marinara sauce
- 8 oz shredded mozzarella cheese
- 3 tablespoons chopped parsley
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Instructions
- Cook the pasta in salted water for 2 minutes less than the directions on the packet. This will take approximately 7 to 9 minutes. Drain and transfer the pasta to a 9×13 baking dish. While the pasta is cooking, move forward with the recipe.
- In a sauté pan over medium heat, add the meatballs, onions, avocado oil, salt, and pepper. Stir occasionally, cooking for about 4 to 5 minutes, until the onions are translucent. Add the minced garlic, garlic powder, and onion powder. Cook for just 1 minute more.
- Transfer the meatballs, onions, and garlic to the baking dish. Pour the marinara sauce on top of the pasta and meatballs. Mix until combined and then spread into an even layer. Top the casserole with mozzarella cheese.
- Bake at 350°F for 25 to 30 minutes (uncovered), until the casserole is hot and the cheese is bubbly. Remove from the oven and let rest for 5 minutes. Sprinkle parsley on top, if desired, and then serve immediately.
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Notes
Nutrition
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More Meatball Dinners You’ll Love
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- Grape Jelly Meatballs – Made with just 3 ingredients in the crockpot or stovetop.
- Homemade SpaghettiOs with Meatballs – Classic comfort food your kids will love.
- Asian Chicken Meatballs – Coated in a sticky honey-soy glaze.
- Chicken Piccata Meatballs – Simmered in a lemon-caper sauce.
- Swedish Meatballs – Smothered in a thick, rich, and creamy gravy.
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