Meatball Casserole Recipe

I remember a rainy Sunday when the whole house smelled like tomato and browned meat, my kids clustered around the table, and a simple meatball casserole Recipe pulled the evening together like a familiar blanket, that gentle comfort of bubbling cheese and warm sauce always makes the kitchen feel like home.

Save It For Later

Why You’ll Love It

This meatball casserole is the kind of weeknight dinner that arrives already smiling, the kind you make when you want something filling without fuss, it fits a busy family dinner or a slow Sunday supper and everyone can tuck in warm portions straight from the oven, the flavors are familiar but richer after a short bake and the leftovers reheat beautifully.

Serves 6
Prep Time: 25 minutes |
Cook Time: 30 minutes |
Total Time: 55 minutes

Ingredients

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 24 ounces marinara sauce
• 12 ounces penne pasta cooked al dente and drained
• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley or basil for garnish

Instructions

1. Preheat the oven to 375 F and lightly oil a 9 by 13 inch baking dish, I like to set it on a wooden trivet so it feels homely as it goes in.
2. In a bowl combine ground beef, breadcrumbs, egg, Parmesan, minced garlic, Italian seasoning, salt, and pepper, mix until just combined so the meatballs stay tender.
3. Shape the mixture into 18 to 20 small meatballs about 1 tablespoon each, keep your hands slightly wet to prevent sticking.
4. Heat olive oil in a skillet over medium heat, brown the meatballs in batches for 3 to 4 minutes turning so they get a light crust, they do not need to cook through.
5. Spread half of the marinara sauce in the prepared baking dish, add the cooked penne pasta and toss gently to coat, arrange the meatballs evenly across the pasta.
6. Spoon the remaining marinara over the meatballs, sprinkle the shredded mozzarella evenly across the top.
7. Bake uncovered for 25 to 30 minutes until the cheese is bubbly and lightly golden and the meatballs are cooked through.
8. Let the casserole rest for 5 minutes, sprinkle with chopped parsley or basil, then serve warm with a serving spoon so everyone can help themselves.

Save It For Later

Tips & Tricks

• Do not overmix the meatball mixture to avoid dense meatballs, mix until just combined.
• Brown meatballs in a hot skillet for color and flavor even though they will finish cooking in the oven.
• Use a sturdy baking dish so it heats evenly and holds the casserole shape when you serve.
• Let the casserole rest a few minutes out of the oven so the sauce settles and serving is cleaner.
• If the top browns too quickly, tent loosely with foil and finish baking.

Serving Ideas

• Serve with a simple green salad and a vinaigrette for a balanced weeknight meal.
• Offer warm garlic bread or focaccia to soak up the sauce for a cozy family dinner.
• Spoon over roasted vegetables instead of pasta for a lower carb plate.
• Bring to a potluck in the baking dish and keep warm on a low oven setting.
• Serve in small portions on toasted baguette slices as an appetizer at casual gatherings.

Save It For Later

Frequently Asked Questions

Meatball Casserole Recipe

This meatball casserole is the kind of weeknight dinner that arrives already smiling, the kind you make when you want something filling without fuss, it fits a busy family dinner or a slow Sunday supper and everyone can tuck in warm portions straight from the oven, the flavors are familiar but richer after a short bake and the leftovers reheat beautifully.

Save It For Later

Yield:Serves 6

Total:55 mins

Prep:25 mins

Cook:30 mins

Category:Dinner

Cuisine:Italian

---

Ingredients

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 24 ounces marinara sauce
• 12 ounces penne pasta cooked al dente and drained
• 2 cups shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley or basil for garnish

Instructions

1. Preheat the oven to 375 F and lightly oil a 9 by 13 inch baking dish, I like to set it on a wooden trivet so it feels homely as it goes in.
2. In a bowl combine ground beef, breadcrumbs, egg, Parmesan, minced garlic, Italian seasoning, salt, and pepper, mix until just combined so the meatballs stay tender.
3. Shape the mixture into 18 to 20 small meatballs about 1 tablespoon each, keep your hands slightly wet to prevent sticking.
4. Heat olive oil in a skillet over medium heat, brown the meatballs in batches for 3 to 4 minutes turning so they get a light crust, they do not need to cook through.
5. Spread half of the marinara sauce in the prepared baking dish, add the cooked penne pasta and toss gently to coat, arrange the meatballs evenly across the pasta.
6. Spoon the remaining marinara over the meatballs, sprinkle the shredded mozzarella evenly across the top.
7. Bake uncovered for 25 to 30 minutes until the cheese is bubbly and lightly golden and the meatballs are cooked through.
8. Let the casserole rest for 5 minutes, sprinkle with chopped parsley or basil, then serve warm with a serving spoon so everyone can help themselves.

---

Nutrition Facts

Per serving

Calories

550 kcal

Fat

28 g

Total Carbs

42 g

Protein

38 g

Keywords

Meatball Casserole Recipe, meatballs, baked pasta

Author

Soumyadip

Conclusion

This meatball casserole is a quietly reliable meal that folds comfort into a single dish, it is forgiving, friendly, and perfect for feeding a small crowd or tucking into weekly meal rotation, trust the simple steps and make the recipe your own with herbs or cheese swaps, cook it once and you will have a warm go to that reminds you of slow afternoons and easy family dinners.