Easy Cheesy Meatball Casserole
Add Preferred SourceWhen you need a dinner that’s bubbling with cheese, packed with hearty flavor, and guaranteed to make everyone happy, this Easy Cheesy Meatball Casserole is the way to go. With tender pasta, savory marinara-coated meatballs, and a layer of melty mozzarella, it’s comfort food baked into one golden, irresistible dish
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This is the kind of recipe I turn to when I want big flavors without spending hours in the kitchen. Using pre-cooked meatballs keeps prep time low, but the results still feel like a from-scratch meal. Whether it’s a weeknight dinner, a potluck favorite, or just something cozy for a chilly evening, it’s a dish that disappears fast.
Ingredients
- Penne pasta – Cooked 2 minutes less than package directions for al dente, drained and cooled under cold water
- Frozen fully cooked meatballs – About 26–28 meatballs. Let them thaw first or warm them in the microwave so your casserole cooks in a reasonable time.
- Marinara sauce – You can use your favorite sauce or go all food nerd and use homemade.
- Olive oil – Or any neutral cooking oil.
- Bell pepper – Diced. It can be any color bell pepper so use what you have on hand.
- Yellow onion – Diced. You can use red or white, or sweet onion. It all works.
- Mozzarella cheese – You can use pre-shredded pizza or Italian blend cheese, but I almost always shred my own. It shreds so quickly with a rotary grater.
- Parmesan cheese – You don’t need to use the good stuff. Any parm will work.
- Optional: Fresh basil for garnish
How To Make Easy Cheesy Meatball Casserole
Scroll down for the full recipe card with exact measurements and printable instructions.
Heat your oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray or oil so cleanup is a breeze. Boil the pasta in salted water, cooking it 2 minutes less than the package says for al dente. Drain, rinse under cold water to stop the cooking, and set aside.
In a large skillet, warm the olive oil over medium heat. Add the onion and bell pepper, cooking for 4–5 minutes until softened. A wooden spoon is perfect here for stirring without crushing the veggies.
In a large mixing bowl, combine the thawed meatballs, sautéed vegetables, and marinara sauce. Stir well until the meatballs are fully coated. A silicone spatula works great for scraping every bit of sauce into the mix.
Cover tightly with heavy-duty aluminum foil and bake for 25 minutes. Remove the foil and bake another 10 minutes, or until the cheese is bubbling and golden. Use heat-resistant silicone oven mitts when handling the hot dish.
Let the casserole rest for 5 minutes so the sauce settles. Garnish with fresh basil if desired and serve hot.
Chef Jenn’s Tips
- Use pasta with ridges (penne, rigatoni) so the sauce clings to each bite.
- Want it saucier? Add an extra half jar of marinara before baking.
- Add a pinch of red pepper flakes for a little heat.
Recommended
Serving Suggestions
Pair this cheesy casserole with warm garlic bread and a crisp Caesar salad for a complete meal. For dessert, a fruity option like a Blueberry Rhubarb Crumble Bar will balance the richness.
Storage
- Store in an airtight container for up to 4 days.
- Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge.
- Warm in a 350°F oven until hot, or microwave individual servings in 1-minute intervals.
Easy Cheesy Meatball Casserole
Ingredients
- 12 ounces penne pasta
- 24 ounces bag frozen fully cooked meatballs about 26–28 meatballs
- 24 ounces jar marinara sauce
- 1 green bell pepper diced
- 1 small yellow onion diced
- 2 cups mozzarella cheese shredded
- ½ cup parmesan cheese
- 1 tablespoon olive oil
- basil optional for garnish
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook pasta 2 minutes less than al dente, then drain and rinse under cold water.
- Sauté onion and bell pepper in olive oil until softened.
- In a bowl, mix meatballs, vegetables, and marinara.
- Spread pasta in the baking dish, top with meatball mixture, and sprinkle with cheeses.
- Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes more until golden.
- Let rest for 5 minutes, garnish if desired, and serve hot.
Notes
Chef Jenn’s Tips
- Use pasta with ridges (penne, rigatoni) so the sauce clings to each bite.
- Want it saucier? Add an extra half jar of marinara before baking.
- Add a pinch of red pepper flakes for a little heat.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
