Meatball Casserole
I love making Meatball Casserole on nights when I want something warm, hearty, and delicious without spending all evening in the kitchen. Juicy homemade meatballs packed with garlic and Italian herbs nestle into rich, saucy penne pasta under a thick, melty layer of mozzarella and Parmesan that bubbles up beautifully in the oven. It's my absolute favorite for busy weeknights, potlucks, and game day because it comes together easily and never fails to impress. If you happen to have leftovers, store them covered in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients
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
Here are a few tips I've picked up that make a real difference with this recipe.
Mix gently: Overworking the meat mixture makes meatballs dense and tough. Stir just until the ingredients come together before shaping.
Use a cookie scoop: A medium cookie scoop helps you portion uniform, golf ball-sized meatballs quickly so they all bake evenly in the same amount of time.
Don't skip browning the meatballs first: Baking them at 375°F for 15 to 20 minutes before adding them to the casserole builds flavor and helps them hold their shape when everything is layered together.
Coat the pasta well: Toss the cooked penne thoroughly in the marinara before building the casserole so every bite is saucy and flavorful, not dry.
Uncover for the last 10 minutes: That final uncovered bake at 375°F is what gives you the golden, slightly crispy cheese on top. Don't skip it.
Store properly: Refrigerate cooled casserole in its tightly covered dish or an airtight container for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat gently in the microwave or oven with a splash of water or extra sauce to keep the pasta from drying out.
Nutrition
Calories: 453kcalCarbohydrates: 25gProtein: 28gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 114mgSodium: 1103mgPotassium: 666mgFiber: 3gSugar: 5gVitamin A: 873IUVitamin C: 9mgCalcium: 312mgIron: 4mg
Tried this recipe?Let us know how it was!