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 ounce); 1 jar marinara sauce (24-28 ounce jar); 24-30 cooked meatballs; 1.5 cups chicken stock; 1 cup water; 1 cup milk; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes (adjust as per taste); 2 teaspoons olive oil; Salt to taste; ⅓ cup shredded Parmesan cheese; 1.5 cups shredded Mozzarella cheese; Chopped parsley for garnish

There’s something so comforting about a dish that combines tender meatballs, perfectly cooked pasta, and bubbling cheese all in one pan. This Baked Meatball Pasta Casserole Recipe is one of those easy, soul-satisfying meals you’ll want to make again and again—it’s like all your favorite comfort foods rolled into one hearty, cheesy bake.

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 casserole feels like a hug in food form. It’s fantastic for busy weeknights, but also special enough for casual gatherings with friends or family. I just love how everything cooks together in one dish, which means less fuss and more time enjoying the meal.

One-pot convenience: You toss uncooked pasta with sauce and liquids, so it bakes perfectly without any extra steps.
Versatile meatballs: Whether you use homemade, store-bought, beef, chicken, or turkey, it all works wonderfully.
Cheesy, melty goodness: Mozzarella and Parmesan create a golden, bubbly topping that adds just the right amount of richness.
Flavor-packed: Simple but bold seasonings like Italian herbs and red pepper flakes give it a cozy yet exciting kick.

Ingredients & Why They Work

The magic of this Baked Meatball Pasta Casserole Recipe lies in how the ingredients blend together. We’re building flavor and texture layers here—from the hearty meatballs to the creamy, herb-infused cheese sauce that soaks into the pasta as it bakes. Here’s a quick rundown of why each ingredient is important and tips for shopping:

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: Use a sturdy shape like penne or rigatoni that can hold up well in the oven without getting mushy.
Marinara sauce: Pick a good-quality jar for rich tomato flavor—it’s the base of your sauce so it really matters.
Cooked meatballs: Whether homemade or store-bought, pre-cooked is key since the casserole’s bake time is mostly for pasta cooking.
Chicken stock: Adds depth and moisture, helping the pasta absorb tasty liquid instead of just water.
Water & Milk: Using a combo keeps the casserole creamy but not too heavy.
Italian seasoning: A blend of herbs that brightens and rounds out the tomato and cheese flavors.
Red pepper flakes: Adds a gentle spicy kick—you can adjust this depending on your heat preference.
Olive oil: Helps everything meld together and adds a subtle richness.
Salt: Essential to bring out all the layers of flavor.
Parmesan cheese: Sharp, nutty, and perfect for sprinkling over the top before the final bake.
Mozzarella cheese: Melts beautifully for that irresistible gooey texture.
Chopped parsley: Fresh and bright, it’s the perfect finishing touch to keep things lively.

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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’ve played around with this casserole many times, and what I love most is how easy it is to make your own spin on it. Feel free to swap in your favorite meatballs, add extra veggies, or tone down the spice. This recipe is all about fitting your taste and lifestyle.

Meatball swaps: I once used turkey meatballs and loved how lean and fresh the bake felt; you can also do vegetarian meatballs or even mini sausage links.
Add-ins: Throw in chopped spinach or sautéed mushrooms for more greens without messing up the texture.
Cheese variations: Experiment with provolone or fontina for a different melty cheese experience.

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: Gathering and Preparing Ingredients

First, I preheat the oven to 425°F so it’s hot and ready to go. Then I grab a 9x13 baking dish and start by adding the uncooked pasta straight into it—no boiling required! From there, the marinara, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt all get poured in. I give everything a thorough stir so the pasta is well coated and everything’s evenly mixed.

Step 2: Arranging the Meatballs

Next, I place the cooked meatballs right on top of the pasta mixture. It’s okay if they partially sink in—this helps the flavors meld, and they stay juicy when baked. Then, I tightly cover the dish with foil to keep all the steam inside and pop it into the oven for 35-40 minutes.

Step 3: Check and Add Cheese

After the initial bake, I carefully pull out the heavy dish using oven mitts. Removing the foil, I gently stir to combine everything and check if the pasta is tender. At this point, I sprinkle Parmesan and mozzarella cheeses over the top, then return it to the oven for another 8-10 minutes until the cheese melts and bubbles beautifully. A quick broil on high for a minute or two gives those irresistible golden spots on top.

Step 4: The Finishing Touch

The last step is a sprinkling of fresh chopped parsley before serving—this little pop of green adds freshness to every bite. And then it’s ready! I like to let it cool for a few minutes to set, but honestly, it’s hard to wait once the cheesy aroma fills the kitchen.

Top Tip

This recipe is all about balancing moisture so the pasta cooks perfectly without drying out or becoming mushy. Here are some tips I've learned from making this casserole several times:

Even Stirring: Before baking, stir well to distribute liquids evenly around the pasta to help it cook uniformly.
Cover Tightly: Use foil that’s sealed well to trap steam—this is what cooks the dry pasta inside the sauce and liquids.
Check Pasta Early: If you find the pasta is done before time’s up, don’t worry—just move quick to the cheese topping and broil for that melty finish.
Let it Rest: Allow a few minutes after baking for the casserole to thicken up; this makes serving cleaner and flavors more settled.

How to Serve Baked Meatball Pasta Casserole Recipe

meatball pasta casserole - Serving Suggestion

Garnishes

I always grab fresh parsley because its brightness cuts through the richness beautifully. Sometimes, I add a sprinkle of extra Parmesan at the table for those who want a saltier punch. A little cracked black pepper on top never hurts either!

Side Dishes

To round out this hearty casserole, I like to serve it with a crisp, garlicky Caesar salad or some roasted garlic broccoli—both add fresh crunch and keep the meal balanced. Garlic bread or a simple artisan baguette works great if you want to soak up any extra sauce.

Creative Ways to Present

For family dinners or potlucks, I sometimes bake the casserole in individual ramekins. It makes serving super easy and feels extra special for each guest. You can also layer the top with extra meatballs or switch the parsley for fresh basil for a fragrant twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with foil or use an airtight container before popping them into the fridge. They keep well for about 3-4 days, and the flavors actually deepen over time, which makes the next day’s meal even better.

Freezing

I’ve frozen this casserole successfully by wrapping it tightly in plastic wrap and foil or using freezer-safe containers. When you’re ready for a meal, just thaw overnight in the fridge and bake again until heated through and bubbly.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out. About 20 minutes does the trick, and you can uncover for a few last minutes if you want to re-melt cheese on top. Microwave works too in a pinch, but the oven keeps that fresh-baked texture intact.

Frequently Asked Questions:

Can I use fresh pasta instead of dry pasta in this Baked Meatball Pasta Casserole Recipe?

Fresh pasta generally cooks much faster and has higher moisture content, so you’d want to reduce the liquid amounts and the baking time to avoid an overly soft or mushy dish. It’s best to experiment or stick with dry pasta for this recipe to get optimum texture.

Do I need to precook the meatballs before adding them to the casserole?

Yes, it’s important that the meatballs are fully cooked before baking because the casserole’s oven time mainly cooks the pasta. Using pre-cooked meatballs ensures they stay juicy and safely cooked without overbaking.

What can I substitute if I don’t have chicken stock on hand?

If you’re out of chicken stock, you can use vegetable stock or even water with a bit more seasoning to boost flavor. Just be mindful the casserole won’t have quite the same depth, but it’ll still turn out delicious.

Can I make this casserole gluten-free?

Absolutely! Just substitute the dry pasta with your favorite gluten-free pasta. Keep an eye on the baking time as gluten-free pasta sometimes cooks differently. Also, check that your meatballs and marinara sauce are gluten-free to keep the dish safe.

Final Thoughts

This Baked Meatball Pasta Casserole Recipe holds a special place in my kitchen for how effortlessly it becomes a crowd-pleaser that’s comforting, flavorful, and satisfying. I love sharing this with friends because it’s one of those recipes that invites conversation—everyone asks what’s in it! Now that you know the secrets, I hope you’ll enjoy making it as much as I do. Give it a go on your next cozy night in, and I promise you’ll be reaching for seconds.