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This casserole combines the savory goodness of meatballs with the comforting layer of pasta. It’s cheesy, filling, and so very comforting. On top of it all, it’s high protein and made in just one pan.
This crowd-pleaser recipe combines the best of Italian cuisine in one delightful dish. Its perfect for weeknight dinners or special gatherings, this casserole is both versatile and easy to make.
I personally love that it comes out as a casserole. And a casserole like that on the days when I’m craving comforting foods, is just what I need.
For those with dietary restrictions or different tastes, the good news is that there is room for customization. For example, you can substitute ground beef with ground turkey or chicken for a lighter option.
For those who follow a plant-based diet, there are alternatives you can use, such as tofu or plant-based cheese.
You can also experiment with adding different ingredients. You can add zucchini, mushrooms, or any other vegetable to add more nutrients and flavor to the meal.
Pin this now to find it later
Pin ItChoosing the right pasta can elevate your casserole from good to extraordinary. My favorite choice is penne pasta since it allows it to hold all that delicious sauce.
But feel free to experiment with other types like rigatoni or ziti, which I’ve also found that works perfectly in this recipe. The important thing is to choose a pasta that can withstand baking without becoming mushy.
So, try to stay away from fresh pasta, thin pasta (like Angel hair and vermicelli), and gluten-free pasta (especially made from corn or rice).
Ingredients and Substitutes
MEATBALLS
Ground beef (1 lb) – To help reduce the fat content (and for a lighter option), you can choose turkey and chicken ground. Those following a plant-based diet can choose tofu or other plant-based meat.
Breadcrumbs (1/4 cup) – If you don’t have breadcrumbs, you can use ground oats or crushed cornflakes. For a gluten-free option, you can use almond flour (which is also low in carbs). Try toasting these ingredients before adding them to help enhance their flavor and add a better texture.
Grated parmesan (1/4 cup) – You can substitute for Asiago cheese or Pecorino Romano. For a plant-based option, use nutritional yeast.
Garlic powder (1/2 tsp) – My favorite lazy hack is using garlic flakes when I don’t feel like mincing garlic. You can also keep a jar of minced garlic in olive oil in your fridge.
Onion powder (1/2 tsp) – Just like with garlic, you can also use onion flakes.
Italian seasoning (1/2 tsp) – Don’t skip this ingredient since it packs a bunch of flavor.
Salt and black pepper, to taste – You can use onion or garlic salt to add more flavor.
1 large egg
CASSEROLE
Uncooked penne pasta (2 cups) – For a gluten-free option, choose chickpea or quinoa pasta since it’s less likely to turn mushy while baking.
Marinara sauce (1 24 oz jar) – Try to choose a low-sodium option. You can also choose canned crushed tomatoes with Italian herbs.
Beef broth (2 cups) – You can also use chicken or vegetable broth (plant-based option).
Italian seasoning (1 tsp)
Garlic powder (1/2 tsp)
Onion powder (1/2 tsp)
1/4 tsp red pepper flakes, optional – If you don’t like spicy food, you can skip it. You can also use cayenne pepper or chipotle powder (adds some smokiness).
Salt and pepper, to taste
Mozzarella cheese, shredded (2 cups) – I’ve also tried using Provolone and Monterey Jack cheese (or a mix of all of them). You can also choose vegan mozzarella as a plant-based option.
GARNISH
Fresh basil, chopped
How to Make Meatballs Pasta Casserole
Step 1. Grab a 9×13-inch baking dish and cover it with some oil. Preheat the oven to 425F. While it gets warm, in a large bowl, combine the ground beef, breadcrumbs, parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, black pepper, and egg.
Step 2. Combine all the ingredients thoroughly and let it set for 5 minutes.
Step 3. Grab 2 tbsp of the meatball mix and roll them until you create a ball. You should make roughly 16 meatballs. They will be around 2 tbsp in volume each.
Step 4. Place the uncooked pasta onto the baking dish.
Step 5. Then, add the marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper to the same baking dish.
Step 6. Make sure everything is combined.
Step 7. Add the meatballs to the baking dish. Press them to make sure they are fully submerged inside the sauce.
Step 8. Cover with aluminum foil and place it in the oven to bake for 35 minutes. Once it’s cooked, remove it from the oven and remove the aluminum foil.
Move pasta and meatballs around a little bit with a spatula, being careful not to break the meatballs. Now, before you move on to the next step, check if the pasta is cooked al dente.
If it’s not cooked, place it back in the oven until it’s cooked. Another 10 minutes should do the job.
Step 9. Sprinkle the delicious mozzarella cheese on top of the pasta and meatballs.
Step 10. Place the baking dish back in the oven and cook for another 5-10 minutes. The cheese should melt and bubble.
Step 11. Once it’s cooked, serve hot and sprinkle with chopped basil.
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Pin ItSides for Meatballs Pasta Casserole
No meal is complete without the perfect side. And, while you can have this recipe alone, here are some of my favorite sides that can complement this recipe.
- Steamed broccoli. A classic side that pairs wonderfully with any pasta dish.
- Green salad. A green salad with arugula, cherry tomatoes, avocado, and a light vinaigrette can contrast the richness of the casserole.
- Roasted vegetables. Simple roasted vegetables like asparagus, broccoli, or carrots add a healthy and colorful touch to your meal.
Storage and Leftovers
One of the best things about casseroles is how well you can keep them stored in the fridge or freezer.
But before you think about placing it in the fridge or the freezer, make sure you let it cool down completely.
Transfer the leftovers to an airtight container and place them in the fridge. I’ve found that you can keep them for up to 3-4 days.
For longer storage, you can freeze the casserole. Wrap it tightly in aluminum foil and place it in a freezer-safe container. You can keep it in the fridge for up to 3 months.
Other Casseroles You Might Love
- Taco Casserole
- Buffalo Chicken Sweet Potato Casserole
- Sweet Potato Black Bean Casserole
- Tex Mex Casserole
Meatballs Pasta Casserole
Ingredients
Meatballs
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated parmesan
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- salt and black pepper to taste
- 1 large egg
Casserole
- 2 cups uncooked penne pasta
- 1 24 oz jar marinara sauce
- 2 cups beef broth
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes optional
- salt and pepper to taste
- 2 cups mozzarella cheese shredded
Garnish
- fresh basil chopped
Instructions
- Preheat the oven to 425F. Spray a 9×13 baking dish with oil.
- In a large bowl, combine ground beef, breadcrumbs, parmesan, garlic powder, onion powder, Italian seasoning, salt, black pepper, and egg. Combine as well as you can with your hands.
- Let the mixture sit for 5 minutes. Then, roll the mixture into 16 meatballs. About 2 tbsp in volume each.
- In a baking dish, add uncooked pasta, marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Stir and combine everything well.
- Place meatballs into the baking dish, pressing them in so they’re submerged inside the mixture.
- Cover with aluminum foil and bake in the oven for 35-45 minutes, depending on the pasta.
- Remove from the oven and take off the aluminum foil. Stir the casserole a little bit with a spatula without breaking apart the meatballs. Check that the pasta has cooked and is al dente. If not, return to the oven with the foil on and bake a little longer until it softens.
- Sprinkle with shredded mozzarella, covering the whole casserole.
- Return the baking dish back to the oven uncovered and cook for 5-10 minutes until the cheese melts and bubbles.
- Garnish with chopped basil and serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
