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Meatball Parmesan Casserole Recipe

This Meatball Parmesan Casserole Recipe is a comforting baked Italian dish made with tender pasta, savory meatballs, rich marinara sauce, and layers of melted mozzarella and parmesan cheese. Everything is baked together in one dish until bubbly and golden, creating a hearty family-friendly meal. Perfect for weeknight dinners, potlucks, or meal prep, this cheesy meatball casserole is easy to prepare using either homemade or frozen meatballs. The result is a satisfying Italian comfort food casserole that’s rich, flavorful, and incredibly simple to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 oz pasta penne, rigatoni, or ziti
  • 20 –24 cooked meatballs homemade or frozen
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh parsley optional garnish
  • Salt and black pepper to taste

Equipment

  • 9×13 baking dish
  • Large pasta pot
  • Large mixing bowl
  • Skillet (optional for meatballs)
  • Cheese grater
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander

Method
 

Preheat the oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
    Cook the pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
      Prepare the meatballs.
      1. If using frozen meatballs, heat them according to package instructions. If using homemade meatballs, brown them in a skillet until cooked through.
      Combine pasta and sauce.
      1. In a large bowl, mix the cooked pasta with marinara sauce, Italian seasoning, garlic powder, and half of the shredded mozzarella.
      Assemble the casserole.
      1. Spread the pasta mixture into the baking dish. Arrange meatballs evenly over the pasta. Spoon extra marinara sauce over the top and sprinkle with the remaining mozzarella and parmesan cheese.
      Bake the casserole for 25–30 minutes until the cheese is melted and the edges are bubbling.
        Optional: Broil for 2–3 minutes to create a golden, slightly crispy cheese topping.
          Rest and serve.
          1. Let the casserole rest for about 10 minutes, garnish with fresh parsley, and serve warm.

          Nutrition

          Calories: 520kcal

          Notes

          • Use freshly shredded mozzarella for the best melting texture.
          • Slightly undercook the pasta before baking to prevent it from becoming soft.
          • This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
          • For extra richness, add a ricotta cheese layer between the pasta layers.
          • You can easily make this dish lighter by using turkey or chicken meatballs.

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