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This meatball casserole is the dinner I lean on when the week has got away from me. A bag of frozen Italian meatballs simmers in a quick onion and garlic marinara, gets tossed with penne, then bakes under a thick blanket of mozzarella and Parmesan until the edges bubble.
In short, this pasta bake is frozen, fully cooked Italian meatballs simmered in marinara, tossed with penne and baked uncovered at 375°F (190°C) under mozzarella and Parmesan. It takes 50 minutes in total, serves 6 and comes to about 770 calories per serving.
Meatball casserole tastes like spaghetti and meatballs crossed with a pasta bake, which is exactly why my children ask for it by name. Better still, nothing needs rolling, shaping or thawing. The meatballs go into the sauce straight from the freezer, and the whole thing is on the table in about 50 minutes.
Quick Breakdown
Why You’ll Love This Meatball Casserole
- Freezer and pantry ingredients. Pasta, a jar of marinara, frozen meatballs and cheese are things you can keep on hand for weeks.
- No thawing. The meatballs heat through in the sauce, so there is no planning ahead.
- It feeds a crowd. One 9×13 dish gives six hearty portions.
- It is make-ahead friendly. You can assemble it in the morning and bake it at dinner time.
- Everyone eats it. In fact, this is one of the few dinners that nobody in my house picks at.
Ingredient Notes
- Pasta. 12 ounces (340 g) of penne or rotini. Short, sturdy shapes hold up to baking and trap sauce in their ridges.
- Olive oil. 1 tablespoon, for softening the onion.
- Onion and garlic. 1 small onion, diced, and 2 cloves of garlic, minced. They make jarred sauce taste homemade.
- Marinara sauce. 24 ounces (680 g), which is one standard jar.
- Seasoning. 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Frozen meatballs. 24 ounces (680 g) of fully cooked Italian style meatballs. Use them straight from the freezer.
- Mozzarella. 2 cups, shredded.
- Parmesan. 1/2 cup, grated.
- Fresh parsley. 2 tablespoons, chopped, optional, for a fresh green finish.
Do not be tempted to skip the onion. Besides flavour, Healthline points out that onions are a rich source of prebiotic fibre, and three minutes in the pan is all they need here.
Making Meatball Casserole With Frozen Meatballs
Frozen, fully cooked meatballs are what make this recipe so quick. Because they are already cooked, your only job is to heat them all the way through, and the 8 to 10 minute simmer followed by the bake takes care of that.
- Size matters. Small, bite-sized meatballs spread more evenly through the pasta. Larger ones are fine, but halve them after simmering.
- Which kind? Italian style suits the marinara best. Beef, pork, turkey and chicken versions all work.
- Homemade instead? Use the same weight of cooked meatballs. Since they are not frozen, they only need a few minutes in the sauce.
- Check the middle. If you are unsure, an instant read thermometer pushed into the centre of a meatball should read 165°F (74°C).
How To Make Meatball Casserole
1. Heat the oven. First, set the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Boil the pasta. Next, cook the penne in a large pot of salted water until it is just shy of al dente; check the packet and stop a minute or two early. Drain it well.
3. Soften the onion and garlic. Meanwhile, warm the olive oil in a large, deep skillet over a medium heat. Cook the onion for 3 to 4 minutes, until soft and translucent, then stir in the garlic for about 30 seconds.
4. Simmer the meatballs. Then pour in the marinara and add the Italian seasoning, salt and pepper. Tip in the frozen meatballs and simmer for 8 to 10 minutes, stirring now and then, until they are hot through and coated in sauce.
5. Combine and transfer. After that, add the drained pasta to the skillet and stir until everything is evenly coated. Scrape the mixture into the greased dish and level it out.
6. Top and bake. Finally, scatter the mozzarella and Parmesan evenly over the top. Bake uncovered for 20 to 25 minutes, until the sauce bubbles at the edges and the cheese is melted and lightly browned. Sprinkle with parsley before serving, if you like.
Mistakes to Avoid
- Fully cooking the pasta. It keeps absorbing sauce in the oven. Therefore, pull it while it still has a firm bite, or it will turn soft.
- Not draining well. Water clinging to the penne thins the sauce.
- A cold centre. If the meatballs are still icy after simmering, give them a few more minutes before the pasta goes in.
- Dry edges. Make sure the pasta at the corners is tucked under sauce and cheese, because exposed tubes go hard.
- Cutting it straight away. Give the meatball casserole 5 minutes on the counter. As a result, the sauce thickens and the portions hold together.
Tips for the Best Meatball Casserole
- Salt the pasta water generously. It is the only chance to season the penne itself.
- Buy a marinara you would happily eat from the spoon. With so few ingredients, it sets the flavour.
- Shred the mozzarella from a block for a smoother, stretchier melt.
- For deeper browning, switch to the grill for the final 2 minutes and keep an eye on it.
- If your sauce is very thick, loosen it with a splash of the pasta cooking water before baking.
Storage, Freezing and Make Ahead
- Fridge. Cool, cover and chill leftover meatball casserole for up to 4 days.
- Reheating. Cover with foil and warm at 350°F (180°C) for about 20 minutes, or microwave single portions with a spoonful of water.
- Make ahead. Assemble the dish, cover it and chill for up to 24 hours. Add 10 minutes to the baking time, since it starts cold.
- Freezer. Assemble it in a disposable foil pan with a lid, then freeze unbaked for up to 3 months. Thaw overnight in the fridge and bake as directed, adding extra time until it is hot in the middle.
Variations and Substitutions
- Add vegetables. Stir a few handfuls of spinach, diced courgette or sliced mushrooms into the sauce.
- Change the cheese. Provolone slices or an Italian blend melt beautifully. A few spoonfuls of ricotta dotted through the pasta make it extra creamy.
- Make it spicy. Add 1/4 teaspoon of chilli flakes with the garlic, or use an arrabbiata sauce.
- Different pasta. Ziti, rigatoni, shells and bow ties all work. Avoid long strands, which clump when baked.
- Extra garlic. Garlic lovers can double it. Medical News Today has a useful overview of what the research says about garlic if you are curious.
Got more meatballs left in the bag? Crisp them up as air fryer frozen meatballs for subs, turn them into sticky grape jelly meatballs for a party, or drop them into my slow cooker Italian wedding soup.
What to Serve With It
Meatball casserole is a full meal in one dish, so the sides can be light. I usually put out a big green salad with a sharp vinaigrette. For a proper Italian-American spread, add cheesy garlic bread and some steamed or roasted broccoli.
Frequently Asked Questions
Ingredients and Method
Do you need to thaw frozen meatballs for a meatball casserole?
No. They go into the simmering sauce frozen and heat through in 8 to 10 minutes, then finish in the oven.
Can you use homemade or raw meatballs in a meatball casserole?
Yes, as long as they are cooked. Homemade cooked meatballs are perfect, using the same 24 ounces (680 g). Raw ones must be fully cooked first, either baked or browned in the pan, because the simmer here only reheats.
Should you cover a meatball casserole while it bakes?
No. Bake it uncovered for 20 to 25 minutes at 375°F (190°C), so the cheese melts and browns. However, if the top colours too quickly, lay a sheet of foil loosely over it.
Can you use a different sauce in a meatball casserole?
Yes. Any 24 ounce (680 g) jar of tomato pasta sauce works, and a vodka or tomato and basil sauce is a nice change.
Storage and Serving
Can you freeze meatball casserole?
Yes, for up to 3 months. Freeze cooled portions, or freeze the assembled dish unbaked in a lidded foil pan. Thaw overnight in the fridge, then bake or reheat until piping hot in the middle.
How long does meatball casserole last in the fridge?
Up to 4 days, covered. Refrigerate leftovers within 2 hours of baking, then reheat under foil at 350°F (180°C) for about 20 minutes, or microwave single portions with a spoonful of water.
Can you make meatball casserole ahead of time?
Yes. Assemble it, cover and chill for up to 24 hours, then bake as directed and add about 10 minutes, since it goes into the oven cold.
Why is the pasta in my meatball casserole mushy?
The pasta was boiled too long before baking. Stop a minute or two before the packet time, because the penne keeps cooking in the sauce for the 20 to 25 minute bake.
How many people does a meatball casserole serve?
Six generous portions from one 9×13 inch dish. With salad and bread, it stretches to eight.
How many calories are in a serving of meatball casserole?
About 770 calories per serving when the dish is cut into 6 portions, with roughly 37 g protein, 62 g carbohydrates and 39 g fat. These are estimates and change with the meatballs, sauce and cheese you buy.
Ingredients
- 12 ounces pasta (340g), such as penne or rotini
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 24 ounces marinara sauce (680g)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces frozen fully cooked Italian meatballs (680g)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional
Instructions
- Heat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Boil the pasta in a large pot of salted water until just short of al dente, following the packet timing. Drain well.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes, until soft, then add the garlic for about 30 seconds.
- Stir in the marinara, Italian seasoning, salt and pepper. Add the frozen meatballs and simmer for 8 to 10 minutes, stirring now and then, until heated through and coated in sauce.
- Add the drained pasta to the skillet and stir to combine. Tip everything into the greased dish and spread it level.
- Scatter the mozzarella and Parmesan over the top. Bake uncovered for 20 to 25 minutes, until bubbling at the edges and the cheese is melted and lightly browned. Finish with parsley, if you like.
