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A delicious Meatball Casserole baked in a red and white dish, topped with melted cheese and fresh parsley.
Reda

Hearty Baked Meatball Casserole

Juicy homemade meatballs and tender pasta are baked in a rich marinara sauce, layered with creamy ricotta, and topped with a thick blanket of bubbly, golden mozzarella cheese. This easy meatball casserole is the ultimate comfort food for a satisfying family dinner.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef 85/15 lean to fat ratio recommended
  • 1/2 lb ground pork
  • 1/2 cup Italian-style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Casserole Assembly
  • 12 oz rigatoni pasta or ziti, penne
  • 24 oz marinara sauce a good quality jarred sauce
  • 15 oz whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese divided
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 1/4 cup grated Parmesan cheese for topping

Equipment

  • 9x13 Inch Casserole Dish
  • Large Mixing Bowl
  • Large Pot
  • Baking Sheet

Method
 

Prepare Meatballs and Pasta
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (usually about 1-2 minutes less than the package time, as it will continue cooking in the oven). Drain well and set aside.
  3. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, 1/4 cup Parmesan cheese, beaten egg, garlic powder, onion powder, oregano, salt, and pepper. Mix gently with your hands until just combined – do not overmix, as this can make the meatballs tough.
  4. Roll the mixture into 1.5-inch meatballs (you should get about 20-24). Place them in a single layer, not touching, on the prepared baking sheet.
  5. Bake the meatballs for 15-18 minutes, or until browned and cooked through (internal temperature of 160°F or 71°C).
Assemble and Bake the Casserole
  1. Reduce the oven temperature to 375°F (190°C).
  2. While the meatballs bake, prepare the ricotta mixture. In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded mozzarella, and the 1/4 cup of chopped fresh parsley. Season with a pinch of salt and pepper if desired.
  3. Spread about 1 cup of marinara sauce on the bottom of a 9x13-inch casserole dish.
  4. Add the cooked pasta, the baked meatballs, and the remaining marinara sauce to the casserole dish. Gently toss everything together to coat evenly.
  5. Dollop the ricotta mixture evenly over the top of the pasta and meatballs.
  6. Sprinkle the remaining 1 cup of mozzarella cheese and the 1/4 cup of grated Parmesan cheese over the entire casserole.
  7. Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown on top.
  8. Let the casserole rest for 10 minutes before garnishing with more fresh parsley and serving. This allows it to set and makes it easier to serve.

Notes

Time-Saving Tip: For a quicker version, use a 2-pound bag of your favorite frozen, pre-cooked meatballs. Thaw them before adding to the casserole with the pasta and sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F until warmed through.
Variations: Feel free to add a layer of fresh baby spinach on top of the pasta before adding the meatballs for extra veggies and nutrients.