🍝 Cheesy Meatball Casserole – The Ultimate Comfort Bake!
🧆Meatball Casserole is the perfect marriage of juicy homemade meatballs, tender pasta, rich marinara sauce, and gooey melted cheese. It’s a cozy, hearty dinner that fills your kitchen with irresistible aroma and your heart with pure satisfaction. ❤️
Why You’ll Love This Recipe 💕
- 🧀 Loaded with cheese: Melted mozzarella and parmesan make every bite dreamy.
- 🍝 One-pan wonder: Minimal cleanup, maximum flavor.
- 🥫 Family-friendly: Kids and adults both devour it!
- 🍅 Customizable: Swap pasta shapes, sauces, or even use store-bought meatballs for convenience.
Ingredients 🧄
| Category | Ingredients |
|---|---|
| For the Meatballs |
1 lb ground beef (or mix of beef and pork) 1/2 cup breadcrumbs 1/4 cup grated Parmesan 1 egg 2 cloves garlic, minced 1 tbsp Italian seasoning Salt & pepper to taste |
| For the Casserole |
12 oz pasta (penne, rotini, or ziti) 3 cups marinara sauce 2 cups shredded mozzarella 1/2 cup grated Parmesan 1 tbsp olive oil Fresh basil or parsley for garnish |
How to Make Meatball Casserole 🍽️
- Make the meatballs: In a bowl, mix beef, breadcrumbs, Parmesan, egg, garlic, and seasoning. Form into 1-inch balls.
- Brown the meatballs: Heat olive oil in a skillet and sear meatballs until golden on all sides (they don’t need to be fully cooked). Set aside.
- Cook the pasta: Boil pasta until just al dente. Drain and toss with marinara sauce.
- Assemble: In a casserole dish, layer half the pasta, then meatballs, half the mozzarella, and repeat. Sprinkle with Parmesan on top.
- Bake: Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden.
- Serve: Let rest for 5–10 minutes before serving. Garnish with fresh basil or parsley. 🌿
Storage & Reheating 🍱
- Refrigerate leftovers for up to 4 days in an airtight container.
- Reheat in the oven at 350°F (175°C) or microwave in portions.
- Freeze unbaked casserole for up to 3 months; bake straight from frozen with 15 extra minutes.
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Fat | 25 g |
| Carbohydrates | 35 g |
| Protein | 30 g |
| Sodium | 780 mg |
Variations 🍅
- Spicy kick: Add crushed red pepper flakes or spicy sausage to the meatballs.
- Veggie-packed: Layer in spinach, mushrooms, or zucchini for extra nutrients.
- White sauce twist: Use Alfredo sauce instead of marinara for a creamy version.
Serving Ideas 🍷
- Pair with garlic bread or Caesar salad for a full Italian-inspired meal.
- Top with extra Parmesan and a drizzle of olive oil before serving.
- Enjoy with a glass of red wine or sparkling water with lemon.
FAQ — Meatball Casserole
1. Can I use frozen meatballs?
Yes! Thaw and brown them slightly before adding to the casserole for the best flavor and texture.
2. What pasta works best?
Penne, ziti, or rotini — short pastas hold the sauce and cheese beautifully.
3. Can I make it ahead of time?
Absolutely. Assemble, cover, and refrigerate up to 24 hours before baking.
4. Can I make it vegetarian?
Use plant-based meatballs and a hearty tomato sauce — it’s just as delicious!
5. How do I keep it from drying out?
Add a little extra marinara or cover with foil for the first 15 minutes of baking.
Expert Tips 👩🍳
- Mix meats: Combine beef and pork for juicier meatballs.
- Don’t overmix: Handle meatball mixture gently to keep them tender.
- Cheese layering: Add cheese between pasta and on top for melty perfection.
Make-Ahead & Freeze ❄️
To freeze, assemble the casserole without baking, wrap tightly in foil, and freeze up to 3 months. Bake directly from frozen at 350°F (175°C) for about 45 minutes, or until heated through and bubbly.
Wrap-Up 🥄
This Meatball Casserole takes all the best parts of spaghetti night — juicy meatballs, rich sauce, and layers of cheese — and transforms them into one glorious bake. It’s the kind of meal that brings everyone running to the table. Perfect for weeknights, potlucks, or cozy weekends! ❤️
Discover more cheesy comfort bakes on Cuisinere 🍝