Can I make this casserole in advance?

Absolutely! Prepare the casserole right up to the point before baking, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a few extra minutes to the cooking time if needed.

Is it necessary to pre-cook the pasta?

Not at all. The beauty of this recipe is that the pasta cooks right in the sauce and broth, soaking up all the flavors as it softens in the oven.

Can I use store-bought meatballs instead of homemade?

Of course! If time is tight, just use your favorite frozen or refrigerated cooked meatballs—add them after the pasta and cover in sauce as directed. Shortcuts are fair game on busy nights.

What should I do if the casserole seems too dry or the pasta is underdone?

Add a bit more beef broth, cover tightly, and bake for an additional 10 minutes. The pasta can vary based on brand, so checking and adjusting is totally normal.

Meatballs Pasta Casserole Recipe

This Meatballs Pasta Casserole is absolute comfort food at its finest—a weeknight game-changer that brings the warmth and joy of classic Italian flavors right to your dinner table. Imagine tender, juicy meatballs baked alongside perfectly al dente pasta, all smothered in rich marinara sauce and blanketed with gooey, golden mozzarella. The best part? This dish is very easy to prepare and designed to take minimal effort, making it a lifesaver for those evenings when time is tight but a hearty, homemade meal still calls your name. Whether feeding a busy family or craving luscious leftovers, this casserole will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

Effortless and Fast: You won’t believe how quickly this casserole comes together. Most of the magic happens in the oven, so you’re free to tackle other things while dinner essentially cooks itself.
Total Comfort: Each bite delivers juicy, well-seasoned beef meatballs, springy pasta, and tons of melty cheese. It’s the very definition of cozy!
Simple, Flexible Ingredients: Everything you need is probably in your pantry or fridge already. Nothing fancy required, just honest-to-goodness essentials.
Family-Friendly: This casserole is a true crowd-pleaser—even picky eaters go for seconds.
Customizable: There are so many ways to tweak this recipe to suit everyone’s mood or what you have on hand (more on that below).

Ingredients You’ll Need

Let’s break down what you’ll need and why each ingredient matters:

For the Meatballs

Ground Beef: Gives hearty flavor; stick to 80/20 for moist, tender meatballs.
Breadcrumbs: Key to keeping meatballs soft and holding in the juices.
Parmesan Cheese: Adds nutty, salty depth and helps bind everything.
Garlic Powder & Onion Powder: Easy way to inject savory flavor without fresh chopping.
Italian Seasoning: Brings homespun Italian flair; herbs like oregano, thyme, and basil.
Salt & Black Pepper: Absolutely essential for seasoning—don’t skip or skimp!
Egg: Binds everything together for meatballs that stay together (not crumble).

For the Casserole

Uncooked Penne Pasta: Holds up well during baking and scoops up sauce beautifully.
Marinara Sauce: Choose a robust, good-quality jar for the richest flavor.
Beef Broth: Deepens the meaty taste and cooks the pasta directly in the casserole.
Italian Seasoning: More herby goodness, uniting flavors throughout.
Garlic Powder & Onion Powder: More of that wonderful aromatic flavor.
Red Pepper Flakes (Optional): Adds a subtle warmth—use more for a bolder kick.
Salt & Pepper: For perfect seasoning from top to bottom.
Mozzarella Cheese: Shredded for that stringy, melty finish—don’t be shy here!

For Garnish

Fresh Basil: Chopped and scattered at the end, basil adds color and a fresh, vibrant pop.

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.

Variations

Don’t feel boxed in by the basic ingredients! Here are a few easy ways to change things up:

Switch the Protein: Ground turkey, chicken, or pork also make fantastic meatballs.
Cheese Lovers’ Dream: Stir in some ricotta or dollop it on before baking for creamy pockets of delight.
Veggie Add-ins: Toss in some chopped spinach, mushrooms, or bell peppers to boost the nutrition and flavor—simply add them in with the pasta and sauce.
Gluten-Free: Use gluten-free penne and breadcrumbs for a celiac-friendly version.
Spicy Italian: Add extra red pepper flakes, or swap in hot Italian sausage for the beef.

How to Make the Meatballs Pasta Casserole

Step 1: Prepare the Meatballs

Combine the ground beef, breadcrumbs, parmesan, garlic powder, onion powder, Italian seasoning, salt, pepper, and the egg in a large bowl. Using your hands (the best tool for this job), mix until just combined—avoid overworking for the most tender meatballs. Form into bite-sized balls and set aside.

Step 2: Layer the Casserole

In a large casserole or baking dish, scatter the uncooked penne pasta evenly. Nestle the raw meatballs on top. Pour the marinara sauce over everything, making sure the meatballs and pasta are well-coated. Add the beef broth next, sprinkling in the Italian seasoning, garlic powder, onion powder, and (if using) red pepper flakes. Give everything a gentle stir right in the dish to mix the liquid with the sauce and pasta.

Step 3: Bake

Cover the dish tightly with foil and bake in a preheated oven at 400°F (200°C) for about 30 minutes. This steams the pasta and begins cooking the meatballs.

Step 4: Add Cheese and Finish Baking

Remove the foil, scatter the mozzarella cheese generously over the casserole, then bake uncovered for another 10-15 minutes until the cheese is bubbling and golden, and the meatballs are fully cooked.

Step 5: Garnish and Serve

Once out of the oven, let it rest for a few minutes before finishing with fresh chopped basil. Serve the bubbling casserole hot for ultimate comfort!

Pro Tips for Making the Recipe

Don’t Overmix Meatballs: Gentle handling keeps them soft and never dense.
Use Freshly Grated Cheese: It melts more smoothly and gives that wonderful “cheese pull” everyone loves.
Foil is Your Friend: Cover tightly while baking so the pasta absorbs all the liquid; uncover to finish for a toasty cheese topping.
Let It Rest: Five minutes out of the oven allows everything to set and makes serving much easier (plus, fewer burnt tongues!).
Test Pasta for Doneness: If it’s still firm after recommended time, pop back in the oven with a splash of broth.

How to Serve

This cheesy casserole shines as a one-dish dinner, but there are ways to dress it up:

Pair with a crisp green salad lightly tossed in balsamic vinaigrette for refreshing contrast.
Warm, crusty garlic bread or focaccia makes a dreamy partner for scooping up extra sauce.
For a complete Italian feast, add roasted or steamed vegetables (think broccoli or green beans).
Garnish with extra parmesan or fresh basil—for both color and a punch of flavor.

Tip: Leftovers make amazing meatball subs! Simply tuck into a toasted bun with additional cheese, and broil until golden.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the fridge. The flavors become even richer overnight, and it keeps well for up to 3 days.

Freezing

This casserole is a freezer superstar. Once completely cool, wrap tightly or transfer portions to freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

For single servings, microwave with a splash of broth or water to refresh the sauce. For larger portions, cover with foil and bake at 350°F until heated through and bubbly.

Note: If reheating from frozen, allow to thaw completely for best results and even heating.

FAQs

Can I make this casserole in advance?

Absolutely! Prepare the casserole right up to the point before baking, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a few extra minutes to the cooking time if needed.
Is it necessary to pre-cook the pasta?

Not at all. The beauty of this recipe is that the pasta cooks right in the sauce and broth, soaking up all the flavors as it softens in the oven.
Can I use store-bought meatballs instead of homemade?

Of course! If time is tight, just use your favorite frozen or refrigerated cooked meatballs—add them after the pasta and cover in sauce as directed. Shortcuts are fair game on busy nights.
What should I do if the casserole seems too dry or the pasta is underdone?

Add a bit more beef broth, cover tightly, and bake for an additional 10 minutes. The pasta can vary based on brand, so checking and adjusting is totally normal.

Final Thoughts

This Meatballs Pasta Casserole is a reliable dinnertime hero—hearty, cheesy, and overflowing with simple, satisfying Italian comfort. It’s easy enough for weeknights but special enough for guests. Don’t hesitate to play with flavors or make it your own; the joy really is in the making and sharing. Give it a whirl, and let this cozy casserole become a go-to favorite in your home!