Description
This Cheesy Meatball Pasta Bake is a hearty and comforting Italian American casserole featuring tender pasta, savory meatballs, and a rich blend of marinara sauce and cheeses baked to bubbly perfection. Perfect for family dinners, it’s easy to prepare and delivers satisfying flavors everyone will love.
Ingredients
Scale
Pasta and Sauce
- 12 ounces penne or rigatoni pasta
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 jar (24 ounces) marinara sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Meatballs & Cheese
- 24 cooked frozen or homemade meatballs (about 1 pound)
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne or rigatoni according to the package instructions until just al dente. Drain the pasta and set aside.
- Sauté Aromatics: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Sauce: Pour in the marinara sauce and season with salt, black pepper, and Italian seasoning. Stir to combine.
- Add Meatballs: Add the cooked meatballs to the sauce and simmer for 5 to 7 minutes until they are heated through and infused with sauce flavors.
- Combine Pasta and Sauce: In a large bowl, gently combine the cooked pasta with the meatball sauce mixture to evenly coat the pasta.
- Assemble Bake: Transfer half of the pasta and meatball mixture into the prepared baking dish. Sprinkle 1 cup of shredded mozzarella cheese over it. Add the remaining pasta mixture on top and finish off by sprinkling the remaining mozzarella and the grated Parmesan cheese evenly.
- Bake: Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Rest and Garnish: Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired to add a fresh touch.
Notes
- For added richness, stir 1/2 cup of ricotta cheese into the pasta mixture before baking.
- Use turkey or chicken meatballs as a lighter alternative to beef or pork meatballs.
- This dish can be assembled ahead of time and refrigerated until ready to bake, making it perfect for busy weeknights.
