Name: Baked Meatball Pasta Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian American
Ingredients: 500 grams dry pasta (16 ounces); 1 jar marinara sauce (24-28 ounces); 1.5 cups chicken stock; 1 cup water; 1 cup milk; 2 teaspoons olive oil; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes (adjust to taste); Salt to taste; 24-30 cooked meatballs; ⅓ cup shredded Parmesan cheese; 1.5 cups shredded mozzarella cheese; Chopped parsley for garnish

There’s something truly comforting about that melty cheese, tender pasta, and savory meatballs all baked together — that’s why I’m excited to share this Baked Meatball Pasta Casserole Recipe with you. It’s a one-dish wonder that somehow feels cozy and fancy at the same time.

A black baking dish filled with baked pasta and meatballs is shown. The dish has a red tomato sauce base with penne pasta mixed in. On top, there are browned meatballs scattered in a layer. The top layer is melted cheese that is creamy white with golden-brown spots, slightly bubbling and stretched as a spoon lifts a portion. Small green parsley bits are sprinkled over the cheese. The background and surface are white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Meatball Pasta Casserole Recipe
Top Tip
How to Serve Baked Meatball Pasta Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Meatball Pasta Casserole Recipe

Why You'll Love This Recipe

Honestly, this baked meatball pasta casserole has become a staple in my kitchen. It's super simple, feeds a crowd, and all those flavors blend so beautifully during baking—there’s a reason it’s requested over and over.

Effortless One-Dish Meal: Toss the ingredients together, bake, and dinner’s practically done—minimal hands-on time but max comfort.
Hands-Off Baking Magic: The pasta cooks right in the sauce with meatballs on top, saving you the trouble of boiling noodles separately.
Perfectly Cheesy Finish: That golden, bubbly cheese crust makes every bite feel indulgent without the fuss.
Family-Approved Comfort Food: From picky eaters to meatball fanatics, this dish consistently wins smiles around the table.

Ingredients & Why They Work

Each ingredient plays its part in balancing flavors and textures, making the casserole both hearty and satisfying. Here’s why I love the choices, plus some tips to help you shop smarter.

Flat lay of dry penne pasta scattered beside a simple white ceramic bowl filled with bright red marinara sauce, a neat pile of golden-brown cooked meatballs arranged on a white plate, a small white bowl holding pale chicken stock, another small white bowl with clear water, a third small white bowl filled with creamy white milk, a pinch of mixed Italian seasoning and red pepper flakes elegantly displayed side by side on a white ceramic plate, a small white bowl of rich golden olive oil, a small mound of finely shredded pale Parmesan cheese, a similar amount of fluffy shredded mozzarella cheese on a white dish, a few fresh sprigs of bright green chopped parsley, and two uncracked brown eggs placed neatly together all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dry pasta: Using uncooked pasta lets it absorb the savory broth and sauce while baking, giving a perfectly tender bite without getting mushy.
Marinara sauce: A good quality jar adds rich tomato flavor and ties everything together—choose one with herbs you love.
Cooked meatballs: Pre-cooked is the easiest way to go; homemade or store-bought both work well here.
Chicken stock: Adds depth beyond water, keeping the pasta moist and flavorful as it cooks.
Water: Helps to balance the liquid so pasta cooks perfectly—too much or too little can throw off texture.
Milk: Adds creaminess without making the dish heavy, softening the edges of acidity from the marinara.
Italian seasoning: Brings aromatic herbs into the mix—basil, oregano, thyme—classic and comforting.
Red pepper flakes: Just enough gentle heat to awaken the flavors; adjust according to your spice love level.
Olive oil: Adds subtle richness and helps keep the pasta from sticking together.
Salt: Essential for seasoning—be sure to taste as you go!
Shredded Parmesan cheese: That nutty punch on top brightens the richness and adds a beautiful golden crust.
Shredded Mozzarella: For gooey, melty, irresistible cheese that everyone adores.
Chopped parsley: Adds a fresh pop of color and brightness right before serving.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to experiment with this casserole depending on what’s in my fridge and how much time I have. You can easily make it your own by swapping in different cheeses or adding veggies right into the mix.

Variation: I once added sautéed mushrooms and bell peppers before baking—it gave the casserole a nice earthy flavor and some texture variation that everyone enjoyed.
Vegetarian twist: Try swapping meatballs for plant-based meatballs or roasted chickpeas for a protein-packed option without meat.
Spice it up: Play with the red pepper flakes or add a dash of smoked paprika for a smoky twist.
Cheese options: Feel free to mix mozzarella with provolone or fontina for a more complex cheese melty wonder.

Step-by-Step: How I Make Baked Meatball Pasta Casserole Recipe

The image shows a close-up of a white bowl filled with penne pasta and round meatballs mixed in a thick, orange-red tomato sauce. The pasta is covered in sauce, with some pieces showing soft texture and others slightly firm edges. The meatballs are browned and have a textured surface, partially coated in the sauce. Small green parsley leaves are sprinkled on top, adding a fresh contrast. A silver fork is placed at the back inside the bowl, with a white marbled surface beneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Assemble

First things first, get your oven preheated to 425°F. Into your trusty 9x13 baking dish, I pour in the dry pasta, jar of marinara, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Then I give it a good stir so everything is evenly mixed. This is where the magic starts—no boiling pasta, just trust the baking process. Next, I arrange the cooked meatballs on top in a single layer. Cover the dish tightly with foil—this traps steam, helping the pasta cook perfectly all the way through.

Step 2: Bake and Check

Pop the dish into the oven and bake for 35-40 minutes. It’ll be heavy and bubbling when you take it out—be careful grabbing it! Remove the foil, then gently stir the casserole to check the pasta’s doneness—you want it tender but not mushy. At this point, we’re nearly there.

Step 3: Cheese It Up and Finish Baking

Sprinkle the shredded Parmesan and mozzarella evenly across the top. Return the dish uncovered to the oven for another 8-10 minutes. As soon as the cheese melts and bubbles, switch your oven to broil for just a few minutes to get that irresistible golden brown crust. Keep an eye on it—you don’t want it to burn!

Step 4: Garnish and Serve

Finally, a quick sprinkle of fresh chopped parsley adds a lovely fresh note and a splash of green. Serve it hot and enjoy that first melty bite—it’s like a warm hug on a plate.

Top Tip

Over the years, I've learned a few little things that really boost this dish beyond just “good.” These tips save time, improve texture, and make sure every bite is just right.

Use a sturdy baking dish: I prefer a glass or ceramic 9x13 pan for even heat distribution—metal pans can sometimes brown too fast on the edges.
Cover tightly with foil: This traps steam and prevents the pasta from drying out while it cooks.
Don’t skip the stir before cheese: Gently stirring the pasta once after the first bake helps the noodles cook evenly and soak up the sauce better.
Broil carefully: The cheese can go from beautifully golden to burnt fast—stay close and check every minute or so.

How to Serve Baked Meatball Pasta Casserole Recipe

Baked Meatball Pasta - Serving Suggestion

Garnishes

I always finish off with fresh chopped parsley—it brightens the whole dish and adds a lovely pop of color. Sometimes I’ll grate extra Parmesan on top before serving for that salty punch.

Side Dishes

I like pairing this casserole with a simple green salad tossed in vinaigrette or some garlicky roasted broccoli. Since the casserole is so hearty, I keep the sides light and fresh to balance it out.

Creative Ways to Present

For special occasions, I’ve served it in individual ramekins for a fancy touch. Another fun idea is layering it with extra veggies for a colorful feast or topping with sliced olives and sun-dried tomatoes for a Mediterranean twist.

Make Ahead and Storage

Storing Leftovers

Leftovers store great in an airtight container in the fridge for up to 3 days. I usually reheat in the oven or microwave—adding a tiny splash of water helps keep the pasta from drying out.

Freezing

I’ve frozen leftovers successfully by portioning into freezer-safe containers and thawing overnight in the fridge before reheating. The texture stays pretty good, though the cheese melts differently after freezing so you might want to add fresh cheese before warming.

Reheating

My favorite way is to reheat under foil in a 350°F oven until warm throughout—about 20 minutes. This helps preserve the cheesy topping. Microwave works too, just cover loosely and add a splash of sauce or water to keep it moist.

Frequently Asked Questions:

Can I use frozen meatballs in this Baked Meatball Pasta Casserole Recipe?

Absolutely! Just make sure the meatballs are thawed before adding them to the casserole, so they heat evenly while baking. You can also use them frozen, but it might increase the baking time by 5-10 minutes.

What type of pasta works best for this casserole?

I recommend short pasta like penne, rigatoni, or rotini because they hold the sauce and meatballs well. These shapes also bake nicely with the liquid absorbed. Avoid very thin pasta like spaghetti, as it can get mushy.

Can I make this recipe dairy-free or vegan?

Yes! Substitute dairy milk with plant-based milk like almond or oat milk, and use dairy-free cheese alternatives. Replace traditional meatballs with vegan meatballs or roasted veggies for a fully plant-based casserole. Just watch the baking times as dairy-free cheeses melt differently.

How do I know when the pasta is done baking?

Check the pasta by gently stirring the casserole after the initial baking time and checking if the noodles are tender but still a bit firm to the bite (al dente). If it needs more time, pop it back into the oven covered for an extra 5-10 minutes before adding cheese.

Final Thoughts

This Baked Meatball Pasta Casserole Recipe is one of those dishes that feels like an instant classic in your home. From the ease of preparation to the rich, cheesy finish, it’s a guaranteed crowd-pleaser and a go-to for busy nights. Give it a try—you'll be amazed at how effortless comfort food can taste.