Meatball Casserole Recipe: A Comforting, Cheesy Delight
Meatball Casserole Recipe
Table of Contents
Meatball Casserole Recipe
This meatball casserole recipe is a hearty, comforting dish perfect for weeknight dinners or family gatherings. Juicy meatballs are baked in a rich tomato sauce, layered with pasta, and topped with gooey, melted cheese. It’s an easy, flavorful recipe that combines the classic flavors of Italian cuisine with the convenience of a one pan casserole. Whether you’re feeding a crowd or meal prepping for the week, this meatball casserole recipe will satisfy any craving.
Description:
When it comes to comfort food, few dishes can beat a delicious meatball casserole recipe. This dish combines the best of both worlds—tender, juicy meatballs nestled in a rich, flavorful tomato sauce, layered with pasta, and blanketed with a gooey, cheesy top. It’s a one pan meal that’s easy to prepare, making it ideal for busy weeknights or casual family dinners.
The meatballs are made from a blend of ground beef and pork, seasoned with Italian herbs, garlic, and Parmesan cheese for maximum flavor. These meatballs are baked to perfection, then simmered in a tomato based sauce with garlic and basil, allowing the flavors to marry beautifully. Paired with al dente pasta and topped with mozzarella and Parmesan, this casserole is baked until bubbly and golden, resulting in a rich, flavorful, and satisfying meal.
One of the great things about this meatball casserole recipe is how versatile it can be. You can swap out the pasta for a low carb alternative like zucchini noodles or cauliflower rice if you’re watching your carbs. The sauce and seasonings are easily customizable, and you can even add extra veggies like spinach or mushrooms to boost the nutritional content.
This meatball casserole recipe is also great for meal prepping. Make a large batch, freeze individual portions, and reheat them throughout the week for easy, fuss free dinners. The comforting combination of tender meatballs, tangy tomato sauce, and melted cheese will have everyone coming back for seconds. Whether you’re looking for a crowd pleasing dish for a potluck or an easy make ahead meal, this meatball casserole has you covered.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for browning)
For the Casserole:
- 12 oz pasta (penne, rigatoni, or ziti work best)
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped (optional)
- 1/2 tsp red pepper flakes (optional)
Instructions
Prepare the Meatballs
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well until fully combined.
- Roll the mixture into 1 to 1.5 inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 5-7 minutes. Transfer the browned meatballs to a plate and set aside.
Cook the Pasta
- While the meatballs are browning, cook the pasta according to the package instructions until it is al dente. Drain the pasta and set it aside.
Assemble the Casserole
- In a large mixing bowl, combine the cooked pasta and marinara sauce. Toss until the pasta is evenly coated.
- Transfer the sauced pasta to a greased 9×13 inch casserole dish. Nestle the browned meatballs into the pasta.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
Bake the Casserole
- Cover the casserole with foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the casserole is golden brown on top.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
- Garnish with fresh basil and red pepper flakes if desired.
Notes:
- Make Ahead: You can make the meatballs ahead of time and freeze them for up to 3 months. Thaw them overnight in the fridge before adding them to the casserole.
- Vegetarian Option: To make this casserole vegetarian, use meatless meatballs or omit the meatballs entirely and add sautéed vegetables like zucchini, mushrooms, and spinach.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until heated through.
- Freezing: This casserole freezes well. Wrap individual portions tightly in plastic wrap and store in a freezer safe container for up to 3 months. Reheat from frozen in the microwave or oven.
Meatball Casserole Recipe
Ingredients
- For the Meatballs:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for browning
- For the Casserole:
- 12 oz pasta penne, rigatoni, or ziti work best
- 2 cups marinara sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/4 cup fresh basil chopped (optional)
- 1/2 tsp red pepper flakes optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well until fully combined.
- Roll the mixture into 1 to 1.5 inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 5-7 minutes. Transfer the browned meatballs to a plate and set aside.
- While the meatballs are browning, cook the pasta according to the package instructions until it is al dente. Drain the pasta and set it aside.
- In a large mixing bowl, combine the cooked pasta and marinara sauce. Toss until the pasta is evenly coated.
- Transfer the sauced pasta to a greased 9×13 inch casserole dish. Nestle the browned meatballs into the pasta.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
- Cover the casserole with foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the casserole is golden brown on top.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
- Garnish with fresh basil and red pepper flakes if desired.
Notes
- Make Ahead: You can make the meatballs ahead of time and freeze them for up to 3 months. Thaw them overnight in the fridge before adding them to the casserole.
- Vegetarian Option: To make this casserole vegetarian, use meatless meatballs or omit the meatballs entirely and add sautéed vegetables like zucchini, mushrooms, and spinach.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until heated through.
- Freezing: This casserole freezes well. Wrap individual portions tightly in plastic wrap and store in a freezer safe container for up to 3 months. Reheat from frozen in the microwave or oven.
