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 cup chicken stock; 1 cup water; 1 cup milk; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes (adjust as per taste); 2 teaspoon olive oil; Salt to taste; ⅓ cup shredded Parmesan cheese; 1.5 cup shredded Mozzarella cheese; Chopped parsley for garnish

Imagine a bubbling dish straight from the oven that's brimming with tender meatballs, perfectly cooked pasta, and melty cheese—that’s exactly what this Baked Meatball Pasta Casserole Recipe delivers. It’s comfort food at its best, cozy, simple, and guaranteed to make any mealtime special.

A close-up view of a black rectangular baking dish filled with a baked pasta and meatball casserole, showing at least three layers: the bottom layer has small pasta shells mixed with red tomato sauce, the middle layer consists of browned meatballs, and the top layer is melted golden cheese with some green herbs sprinkled for garnish. A black spoon with a wooden handle is lifting a serving from the dish, lifting pasta, meatball, and stretchy melted cheese strands dripping down. The background is a 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

This baked meatball pasta casserole is one of those recipes that feels like a warm hug on a plate. From the ease of tossing everything into the dish to the insanely satisfying blend of flavors, it’s an all-in-one meal that pleases every time.

Hands-off baking: You can assemble it quickly, then let the oven work its magic while you relax or prep a salad.
No precooking pasta required: The pasta cooks perfectly right in the sauce and broth mixture, saving you an extra pot to wash.
Meatball-packed goodness: The casserole is loaded with cooked meatballs, so every bite is hearty and satisfying.
Cheesy, bubbly finish: That final bake with mozzarella and parmesan gets you that irresistible golden, melty top layer.

Ingredients & Why They Work

All the ingredients come together to make something that’s both comforting and effortless. The dry pasta cooks in a flavorful mix of marinara, broth, and milk, while the meatballs add a punch of protein and texture. Plus, cheeses bring gooey goodness that everyone loves.

Flat lay of dry uncooked penne pasta, a small white bowl of bright red marinara sauce, a cluster of cooked brown meatballs, a small white bowl of pale golden olive oil, a small white bowl of creamy white milk, a small white bowl of clear chicken stock, a small white bowl of water, a small heap of dried Italian seasoning herbs, a small white bowl of red pepper flakes, a small white bowl of coarse salt, a small mound of shredded white Parmesan cheese, a small pile of shredded mozzarella cheese, fresh green chopped parsley, two whole uncracked brown eggs all arranged with perfect symmetry on simple white ceramic dishes and bowls 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: This recipe uses dry pasta that will soak up the sauce, but choose a sturdy shape like penne or rigatoni for the best bite.
Marinara sauce: Use a good quality jarred sauce or homemade—both work beautifully and set the flavor foundation.
Cooked meatballs: Pre-cooked meatballs are a time-saver here—frozen or fresh, they add hearty flavor without extra fuss.
Chicken stock: Adds depth to the sauce and prevents it from getting too thick while baking.
Milk: This rounds out the sauce, making it creamy without using heavy cream.
Olive oil: A splash for richness and helps marry all the flavors.
Italian seasoning & red pepper flakes: They give a herby, slightly spicy kick that lifts the dish.
Parmesan & mozzarella cheese: Parmesan adds a nutty sharpness; mozzarella melts into that glorious stretchy layer on top.
Chopped parsley: Fresh parsley is great for brightening every cheesy, meaty bite with a pop of color and freshness.

📝

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 love giving this casserole my own twist depending on what’s in the fridge or what mood I’m in. Feel free to make it your own with extra veggies, swap meats, or experiment with spice levels.

Variation: Sometimes I add chopped bell peppers or mushrooms to the sauce for a veggie boost—it adds great texture and sneaks in more nutrition without anyone noticing.

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

A close-up view of a white bowl filled with three large brown meatballs and penne pasta, all covered in thick red tomato sauce. The pasta has a soft texture with sauce clinging to each piece, and the meatballs have a slightly browned crust. Small green parsley leaves are sprinkled on top for color contrast. A silver fork rests at the back of the bowl on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare

Get your oven warmed up to 425°F (220°C) first. This sets you up for that perfect bubbly bake later. I always use a 9x13 baking dish—it’s just the right size for everyone at the table.

Step 2: Mix the Sauce and Pasta

Into the dish, add the dry pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and a pinch of salt. Give everything a good stir to combine—the pasta should be coated and nestled into the sauce evenly. No need to pre-cook the pasta—this method saves time and dishes.

Step 3: Layer the Meatballs and Bake

Arrange your cooked meatballs on top of the saucy pasta mixture. Cover the dish tightly with foil—this traps steam and cooks the pasta evenly. Bake for 35 to 40 minutes. When you pull it out, be careful—it’s heavy and hot. Remove the foil and give it a gentle stir to make sure the pasta is starting to soften.

Step 4: Add Cheeses and Finish Baking

Sprinkle parmesan and mozzarella evenly over the top. Pop it back in the oven for another 8 to 10 minutes so the cheese melts and bubbles delightfully. I like to broil it for a minute or two at the end to get those irresistible golden brown spots—you know, that perfect crust that screams comfort food!

Step 5: Garnish and Serve

Finish things off with chopped fresh parsley—it adds a lovely pop of color and bright herbiness against all the cheesy richness. Serve it hot and watch it disappear!

Top Tip

From my experience with this baked meatball pasta casserole recipe, the secret to perfect pasta in this one-dish meal is the right balance of liquid and baking time—too little means undercooked pasta; too much, a soupy mess.

Liquid Balance: Stick to the combined measurements of broth, water, and milk for enough moisture to cook the pasta through but keep it saucy.
Tight Foil Cover: Sealing the casserole tightly traps steam and cooks the pasta evenly. Don’t skip this to avoid chewy edges.
Let it Rest Briefly: After baking, a short rest lets the sauce thicken beautifully, making serving easier and flavors more concentrated.
Broil at the End: That quick broil gives the cheese a gorgeous golden crust. Just watch it closely so it doesn’t burn!

How to Serve Baked Meatball Pasta Casserole Recipe

baked meatball pasta - Serving Suggestion

Garnishes

I always sprinkle chopped fresh parsley right before serving to brighten things up. Sometimes I add a few basil leaves or a pinch of crushed red pepper flakes for a bit more kick—and who can resist a little extra parmesan on the side?

Side Dishes

This casserole pairs beautifully with a crisp Caesar salad or simply steamed broccoli to balance out the richness. Garlic bread or a buttery dinner roll rounds out the meal perfectly—trust me, no sauce goes to waste with some crusty bread to sop it up.

Creative Ways to Present

For holidays or special dinners, I've served this casserole in individual ramekins—each guest gets their own cheesy, meaty personal pot. It feels fancy but remains comfy and casual!

Make Ahead and Storage

Storing Leftovers

Leftover baked meatball pasta casserole keeps well in the fridge for 3 to 4 days. I usually cover it tightly with foil or cling wrap, and reheat individual portions as needed.

Freezing

I’ve frozen this casserole a couple of times, and it reheats beautifully. Just make sure to let it cool completely before freezing, then thaw overnight in the fridge before baking again, adding a little extra cheese on top for freshness.

Reheating

Reheat in the oven at 350°F (175°C) covered with foil until warmed through—usually about 20 minutes. For a quick fix, the microwave works too, but the oven helps keep that bubbly cheese texture intact.

Frequently Asked Questions:

Can I use frozen meatballs for this casserole?

Absolutely! Using frozen cooked meatballs is a real time-saver and works perfectly here. Just layer them frozen on top before baking—the casserole will cook long enough to heat them through.

Do I need to boil the pasta before baking?

Nope! One of the best parts of this baked meatball pasta casserole recipe is that the dry pasta cooks right in the sauce and liquids during baking. Make sure your liquid ratios are right and cover the casserole tightly for even cooking.

Can I substitute different cheeses?

Definitely! While mozzarella and parmesan are traditional, you can swap in provolone, fontina, or even a bit of sharp cheddar for a unique twist. Just keep in mind how each cheese melts and balances with the meatballs and sauce.

What’s the best way to prevent the casserole from drying out?

Covering the casserole tightly with foil during most of the baking time protects the pasta and sauce from drying out. Also, sticking to the given liquid amounts ensures the pasta cooks fully and the sauce stays saucy and flavorful.

Final Thoughts

This Baked Meatball Pasta Casserole Recipe holds a special place in my kitchen for how it brings everyone to the table fast, without sacrificing flavor or that homemade feel. If you’re looking for a cozy, crowd-pleasing dish that’s flexible and forgiving, I can’t recommend this enough. Give it a try—you might just find your new go-to comfort dinner!