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

Description

This hearty Meatballs Pasta Casserole combines tender homemade meatballs, perfectly cooked penne pasta, and flavorful marinara sauce, all topped with gooey melted mozzarella. It’s a delicious and comforting one-pan meal that’s perfect for busy weeknights or family gatherings.

Ingredients

Units Scale

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

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Instructions

Make the Meatballs: In a large mixing bowl, combine ground beef, breadcrumbs, grated parmesan, garlic powder, onion powder, Italian seasoning, salt, black pepper, and egg. Mix well until combined. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Brown the Meatballs: Heat a large skillet over medium heat and lightly grease it with oil. Add the meatballs in a single layer and brown on all sides, about 3-4 minutes per side. They do not need to cook through completely, as they will finish cooking in the oven. Set aside.
Prepare the Casserole: Preheat your oven to 375°F (190°C). In a large oven-safe baking dish, combine uncooked penne pasta, marinara sauce, beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), and salt and pepper. Stir to mix everything evenly.
Assemble: Gently nestle the browned meatballs into the pasta mixture, distributing them evenly. Sprinkle the top with shredded mozzarella cheese.
Bake: Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the pasta is tender, the meatballs are cooked through, and the cheese is melted and bubbly.
Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with chopped fresh basil before serving. Enjoy warm!

Notes

For added flavor, sauté chopped onions and garlic with the meatballs before baking.
You can substitute ground turkey or chicken for a leaner option.
Adjust spice level by adding more or less red pepper flakes.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6th of casserole
Calories: 520
Sugar: 8g
Sodium: 950mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 46g
Fiber: 4g
Protein: 32g
Cholesterol: 105mg