Easy Cheesy Meatball Casserole
When 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.
