Meatball Casserole is my definition of a true weeknight win. Tender, juicy homemade meatballs sit over a bed of penne pasta and rich marinara, all smothered in a generous layer of mozzarella and Parmesan that melts into a bubbly, gooey blanket on top. Every bite is saucy, cheesy, and completely hearty. The kind of dinner that makes the whole family genuinely happy and has everyone asking for seconds.
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I make this for family dinners, game day gatherings, and potlucks because it feeds a big group without any stress and everyone always loves it. This is honestly the perfect make-ahead meal since you can assemble it in advance and just bake when you’re ready, which is why it’s one of my favorite dishes to serve when I’m entertaining. Leftovers keep well covered in the fridge for up to 4 days or in the freezer for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Meatball Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Let me walk you through each step of making a perfect meal for your whole family, from preparing your own meatballs, which is honestly more rewarding than store-bought meatballs, to baking the assembled casserole.
Mix and Shape the Meatballs
Combine the ground meat, bread crumbs, Parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper in a large mixing bowl. I use 1 pound of pure ground beef for this meatball casserole recipe, but you can also go with half ground beef and half ground pork.
Mix gently until everything is just combined, then shape the mixture into golf ball-sized meatballs and arrange them in a 9×13-inch ceramic or glass baking dish. The key here is not to overmix the meat to keep the meatballs tender rather than dense. A cookie scoop helps keep the portion uniform for every meatball.
Cook the Meatballs in the Oven
Preheat the oven to 375°F (190°C) and bake the meatballs for 15 to 20 minutes, until they’re perfectly cooked through and lightly browned. Once done, remove them from the dish and set them aside on a plate or a baking sheet. They’ll go back in later, so don’t worry about keeping them warm at this stage.
That light browning on the outside adds a little texture and depth of flavor that makes the finished casserole taste so much better.
Build the Meatball Casserole
Add the combined cooked al dente penne pasta and marinara sauce to the same large baking dish, then arrange the meatballs on top. Layering on uncooked pasta may result in uneven cooking in the oven and affect its texture, so have it ready before assembling the casserole.
Make sure the pasta is also well coated in sauce before adding meatballs, so every bite has that rich, saucy flavor. You can also use cooked pizza sauce or spaghetti sauce instead of marinara, if preferred.
Pour any remaining creamy sauce over everything, then sprinkle mozzarella cheese and Parmesan cheese generously over the top. I use a box grater to shred mozzarella cheese and Parmesan cheese fresh off the block to get the smoothest melt possible, which pre-shredded just can’t match.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Bake Covered, Then Uncovered
Cover the casserole dish tightly with aluminum foil and bake meatball casserole at 375°F (190°C) for 20 minutes. Then, remove the foil and bake uncovered for another 10 minutes until the shredded cheese is melted, bubbly, and starting to turn golden at the edges.
That final uncovered bake is what gives you those gorgeous caramelized cheese spots on top. Keep an eye on it during the last few minutes so the cheese doesn’t over-brown. A ceramic baking dish makes it easy to go from oven to table without losing heat, and it cleans up beautifully.
Rest and Add Garnish
Let the baked casserole rest for 5 to 10 minutes before serving. Resting lets everything settle so the casserole holds together when you scoop it, and the cheesy sauce isn’t runny on the plate.
Scatter fresh herbs like fresh parsley or fresh basil over the top for color and a little freshness, then serve warm straight from the dish. Enjoy your flavorful, cheesy, tender meatball casserole!
This homemade meatball casserole is one of those great recipes to bring to potlucks, family gatherings, or any event where you’re feeding a crowd. Let it cool for about 10 to 15 minutes before covering it tightly with foil or a fitted lid to hold in the heat.
An insulated casserole carrier keeps it secure helps it stay warm for up to an hour in transit. If you’re traveling a longer distance, when you arrive, you can reheat it in a 350°F oven for 15 to 20 minutes if needed, covered with foil to keep the pasta from drying out.
Meatball Casserole
Add Preferred SourceIngredients
Meatballs:
- 1 pound ground beef or half beef, half pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Casserole:
- 3 cups marinara sauce
- 2 cups cooked penne pasta
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix gently until just combined.1 pound ground beef, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 1 egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, Salt and pepper
- Shape into golf ball–sized meatballs and place on a 9×13-inch baking dish.
- Bake at 375°F (190°C) for 15–20 minutes, until cooked through and lightly browned. Remove the meatballs from the dish.
- Add the combined cooked pasta and marinara sauce to the baking dish, then arrange the meatballs on top. Pour the remaining sauce over everything and sprinkle with mozzarella and Parmesan cheese.3 cups marinara sauce, 2 cups cooked penne pasta, 1½ cups shredded mozzarella cheese, ½ cup grated Parmesan cheese
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley and serve warm.Fresh parsley
Notes
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
How to Store Leftovers
Let leftover meatball casserole cool completely before storing. Cover the dish tightly with plastic wrap or a silicone casserole lid, or transfer leftovers to an airtight container. It’ll keep in the refrigerator for up to 4 days, making it perfect for meal prep.
To reheat gently, add a small splash of water or a little extra pasta sauce before warming it in the microwave or covering it in the oven at 350°F so the pasta doesn’t dry out.
To freeze, portion the casserole into individual servings and place them in freezer-safe containers for up to 3 months. Thaw frozen meatball casserole overnight in the fridge before reheating. The meatballs and pasta hold up well after freezing, making this simple recipe a true great freezer meal.
What to Serve With Meatball Casserole
Filling and saucy enough to stand on its own, this meatball pasta casserole is even better with a side of crusty garlic bread for soaking up all that extra marinara. A simple Caesar salad or a crisp green salad with Italian dressing balances out the richness of the cheese perfectly.
Roasted vegetables like zucchini, broccoli, or green peppers are also a great option if you want to add something light on the side.
For a complete Italian-inspired spread, serve it alongside warm focaccia or some classic antipasto with olives, roasted peppers, and artichoke hearts. A cold sparkling water with lemon rounds out the whole meal beautifully. However you plate it, the casserole is always the star of the table.
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