Meatball Casserole is an easy family dinner made with tender meatballs, spaghetti, marinara sauce, Parmesan cheese, and plenty of melted mozzarella. Everything is tossed together and baked until hot and bubbly for a simple pasta casserole that’s ready in about 30 minutes.
Homemade or frozen meatballs both work, which makes this recipe easy to adapt depending on how much time you have. Add a simple salad or garlic bread, and you’ve got a hearty comfort food dinner without a lot of prep.
Why I Love This Recipe
Ingredient Notes
- Meatballs: You’ll need 1½ pounds of meatballs. Homemade Italian meatballs are delicious here, but frozen meatballs make this casserole especially quick and easy. If using frozen, thaw them first.
- Spaghetti: Use 16 ounces of spaghetti, cooked just until al dente. The pasta will continue to soften slightly as the casserole bakes.
- Marinara Sauce: You’ll need 24 ounces of marinara sauce. Use your favorite store-bought sauce for convenience or homemade marinara when you have it on hand.
- Parmesan Cheese: A ½ cup of grated Parmesan is mixed into the casserole for salty, savory flavor that complements the marinara and meatballs.
- Mozzarella Cheese: One cup of shredded mozzarella creates the cheesy topping. Freshly shredded mozzarella melts especially well.
- Fresh Parsley: Chopped parsley is optional, but it adds a little freshness and color just before serving. 🍝🧀
Be sure to check out the full recipe and ingredient list below
How To Make Meatball Casserole
- Preheat the oven to 400°F. Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
- In a large bowl, combine the cooked spaghetti, meatballs, marinara sauce, and Parmesan cheese.
- Gently toss until the pasta and meatballs are evenly coated.
- Transfer the mixture to the prepared casserole dish and spread it into an even layer.
- Sprinkle the shredded mozzarella cheese evenly over the top. Bake uncovered for about 20 minutes, or until the casserole is hot and bubbling around the edges and the mozzarella is completely melted.
- For a lightly browned cheese topping, broil for 1–2 minutes at the end, watching it closely.
- Remove from the oven and let the casserole rest for 5 minutes.
- Garnish with chopped fresh parsley and additional Parmesan cheese, if desired, and serve warm. 🍝🧀
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Cook the spaghetti just until al dente. Since it bakes again in the oven, starting with slightly firm pasta helps keep it from becoming too soft. Drain the spaghetti well, but don’t rinse it. A little starch left on the pasta helps the marinara cling to it.
- Make sure the meatballs are fully cooked or properly thawed/prepared according to the package before assembling if your recipe is designed around cooked meatballs.
- Toss the spaghetti with the marinara thoroughly so you don’t end up with dry pockets of pasta.
- Spread everything into an even layer so the casserole heats consistently. Bake the casserole uncovered to help the mozzarella melt nicely on top.
- For a more golden cheese topping, broil for just 1–2 minutes at the end instead of baking the casserole longer.
- Let it rest for about 5 minutes before serving. This gives the sauce and cheese a chance to settle and makes it easier to portion. 🍝🧀
Frequently Asked Questions
Casseroles I Love
Meatball Casserole
This Meatball Casserole is an easy family dinner made with tender meatballs, spaghetti, marinara sauce, Parmesan cheese, and plenty of melted mozzarella. Everything bakes together until hot and bubbly for a simple, cheesy pasta casserole that's perfect for busy weeknights. 🍝🧀
Ingredients
- 1 ½ Pounds Meatballs, Frozen or Homemade (if using frozen, thaw beforehand)
- 16 Ounces Spaghetti, Cooked Al Dente
- 24 Ounces Marinara Sauce, Store Bought or Homemade
- ½ Cup Grated Parmesan Cheese
- 1 Cup Shredded Mozzarella Cheese
- Fresh Parsley, For Garnish
Instructions
- Preheat the oven to 400°F. Lightly coat a 9×13-inch casserole dish with nonstick cooking spray.
In a large bowl, combine the cooked spaghetti, meatballs, marinara sauce, and Parmesan cheese. Gently toss until the pasta and meatballs are evenly coated.
Transfer the mixture to the prepared casserole dish and spread it into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake uncovered for about 20 minutes, or until the casserole is hot and bubbling around the edges and the mozzarella is completely melted.
For a lightly browned cheese topping, broil for 1–2 minutes at the end, watching it closely.
Remove from the oven and let the casserole rest for 5 minutes.
Garnish with chopped fresh parsley and additional Parmesan cheese, if desired, and serve warm. 🍝🧀
Notes
Cook the spaghetti just until al dente so it doesn't become too soft while baking. Toss the pasta thoroughly with the marinara to keep every bite saucy. Spread the mixture evenly in the casserole dish for consistent heating. For a golden mozzarella topping, broil for 1–2 minutes after baking, watching it closely. Let the casserole rest for about 5 minutes before serving.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 583Total Fat: 33gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 94mgSodium: 1584mgCarbohydrates: 44gFiber: 6gSugar: 12gProtein: 28g
