Introduction
This Meatballs and Pasta Casserole is a classic comfort food that combines tender, flavorful meatballs, creamy marinara sauce, and gooey melted cheese with pasta. Perfect for family dinners or meal prep, this casserole is sure to be a crowd-pleaser. With its rich flavors and satisfying textures, it’s a dish that everyone will love!
Why Make This Recipe
A Delicious, Cozy Dish: This casserole offers the comforting combination of homemade meatballs, marinara sauce, and melted cheese, making it a warm and satisfying meal.
Perfect for Gatherings: Ideal for family dinners, meal prep, or even potlucks, this dish is easy to serve and guaranteed to impress.
Quick and Easy: With simple ingredients and straightforward steps, this recipe comes together quickly, even on busy nights.
How to Make Meatballs and Pasta Casserole
Ingredients
For the Meatballs:
- 1 lb ground beef
- 0.5 lb ground pork (or all beef, if preferred)
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.25 cup chopped fresh parsley (or 1 tbsp dried parsley)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.5 tsp black pepper
For the Pasta:
- 3 cups macaroni or other small pasta
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Directions
- Preheat the Oven:
- Preheat your oven to 190°C (375°F) to ensure even cooking.
- Prepare the Meatballs:
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, parsley, egg, garlic, oregano, basil, salt, and pepper. Mix until just combined, taking care not to over-mix to keep the meatballs tender.
- Form the mixture into meatballs, about 2.5 to 3.75 cm in diameter, yielding approximately 20-24 meatballs.
- Place the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 15-20 minutes, or until browned and cooked through.
- Tip: Over-mixing can make the meatballs tough, so mix gently until just combined.
- Cook the Pasta:
- While the meatballs are baking, cook the macaroni according to package instructions until al dente. Drain and set aside.
- Tip: Slightly undercooking the pasta will prevent it from becoming mushy when baked in the casserole.
- Assemble the Dish:
- In a large glass baking pan, combine the cooked macaroni, marinara sauce, and half of the shredded mozzarella cheese. Mix gently to coat the pasta evenly with sauce and cheese.
- Place the baked meatballs on top of the pasta mixture. For extra sauciness, add additional marinara sauce over the meatballs if desired.
- Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the top for a cheesy, golden finish.
- Bake the Dish:
- Cover the baking pan with aluminum foil to keep the casserole moist. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and slightly crispy.
- Serve and Enjoy:
- Let the dish cool for a few minutes before serving. Garnish with additional fresh parsley or basil if desired.
- Tip: Allowing the casserole to rest for a few minutes makes it easier to serve.
How to Serve Meatballs and Pasta Casserole
Serve this casserole hot from the oven. It’s delicious on its own or paired with a simple green salad, garlic bread, or roasted vegetables for a complete meal. Top with extra Parmesan and fresh herbs for added flavor.
How to Store Meatballs and Pasta Casserole
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Warm leftovers in the oven at 350°F (175°C) until heated through, or reheat individual servings in the microwave.
Tips to Make Meatballs and Pasta Casserole
- Mix Meat Gently: Over-mixing the meatball ingredients can result in tough meatballs. Mix until just combined.
- Undercook the Pasta: Slightly undercooking the pasta prevents it from becoming too soft when baked in the sauce.
- Add More Sauce if Needed: If you like a saucier casserole, add extra marinara to keep the pasta moist.
- Use Fresh Herbs: Fresh parsley and basil enhance the flavor and add a nice touch of color to the dish.
Variations
- Gluten-Free: Substitute the pasta and breadcrumbs with gluten-free options.
- Vegetarian: Omit the meatballs and add more vegetables like mushrooms, bell peppers, and zucchini for a veggie-packed casserole.
- Spicy Kick: Add a pinch of red pepper flakes to the marinara sauce for a hint of spice.
- Cheese Options: Try different cheeses like provolone or fontina for added flavor.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes! Assemble the casserole, cover it with foil, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the baking time.
Q: Can I use store-bought meatballs?
A: Absolutely! Store-bought meatballs work well in this recipe. Simply bake or heat them according to package instructions before adding them to the casserole.
Q: Can I add vegetables to the casserole?
A: Yes, you can add vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrition.
Conclusion
This Meatballs and Pasta Casserole is a comforting, family-friendly dish that brings together classic flavors in a satisfying bake. The tender meatballs, cheesy pasta, and rich marinara sauce make it perfect for gatherings or weeknight dinners. Give it a try, and enjoy a cozy meal that’s sure to become a favorite in your home
Meatballs and Pasta Casserole
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 0.5 lb ground pork or all beef, if preferred
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.25 cup chopped fresh parsley or 1 tbsp dried parsley
- 1 large egg
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt
- 0.5 tsp black pepper
- For the Pasta:
- 3 cups macaroni or other small pasta
- 2 cups marinara sauce store-bought or homemade
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
Instructions
- Preheat the Oven:
- Preheat your oven to 190°C (375°F) to ensure even cooking.
- Prepare the Meatballs:
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, parsley, egg, garlic, oregano, basil, salt, and pepper. Mix until just combined, taking care not to over-mix to keep the meatballs tender.
- Form the mixture into meatballs, about 2.5 to 3.75 cm in diameter, yielding approximately 20-24 meatballs.
- Place the meatballs on a baking sheet lined with parchment paper or lightly greased. Bake in the preheated oven for 15-20 minutes, or until browned and cooked through.
- Tip: Over-mixing can make the meatballs tough, so mix gently until just combined.
- Cook the Pasta:
- While the meatballs are baking, cook the macaroni according to package instructions until al dente. Drain and set aside.
- Tip: Slightly undercooking the pasta will prevent it from becoming mushy when baked in the casserole.
- Assemble the Dish:
- In a large glass baking pan, combine the cooked macaroni, marinara sauce, and half of the shredded mozzarella cheese. Mix gently to coat the pasta evenly with sauce and cheese.
- Place the baked meatballs on top of the pasta mixture. For extra sauciness, add additional marinara sauce over the meatballs if desired.
- Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the top for a cheesy, golden finish.
- Bake the Dish:
- Cover the baking pan with aluminum foil to keep the casserole moist. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
- Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and slightly crispy.
- Serve and Enjoy:
- Let the dish cool for a few minutes before serving. Garnish with additional fresh parsley or basil if desired.
- Tip: Allowing the casserole to rest for a few minutes makes it easier to serve.