Name: Best Meatball Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound uncooked rotini or ziti pasta; 1 (24–26 oz) jar of marinara or pasta sauce; 3 cups water; 1.5 pounds thawed meatballs (frozen pre-cooked preferred); 2 cups shredded mozzarella or Italian blend cheese; 1 teaspoon kosher salt; Optional: 1 teaspoon garlic powder; Optional: 1 teaspoon Italian seasoning

I love how effortlessly this meatball casserole comes together—everything’s mixed in one dish and baked until bubbly and golden. It’s a cozy, all-in-one dinner perfect for busy weeknights or feeding a crowd.

Best Meatball Casserole

Why You’ll Love This Recipe

I adore this casserole because it’s:

Simple: no pre-cooking pasta, just dump everything into a baking dish.
Flexible: I use frozen, thawed, or homemade meatballs—whatever I have on hand.
Comforting: cheesy, saucy, and hearty—like a warm hug in casserole form.
Kid-friendly: my family always asks for seconds.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

uncooked rotini or ziti pasta
jar of marinara or pasta sauce
water
thawed meatballs (frozen work if thawed first)
shredded mozzarella or Italian blend cheese
kosher salt (optional: garlic powder, Italian seasoning)

directions

Preheat oven to 425 °F (220 °C).
Spray or grease a 9 × 13 inch baking dish.
Dump in uncooked pasta, sauce, water, meatballs, and a pinch of salt (plus optional seasonings). Stir to combine.
Cover tightly with foil and bake for 35 minutes.
Uncover, stir gently, and check pasta—it should be al dente. If needed, cover and bake 5–10 minutes more.
Sprinkle mozzarella on top and bake uncovered for another 5–8 minutes, until cheese is melted.
Let rest about 10–15 minutes to let the sauce thicken before serving.

Servings and timing

Servings: about 8
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

Swap pastas: penne, elbows, or shells work well too.
Change meatballs: beef, turkey, or chicken meatballs all taste great.
Add flavor: garlic powder, onion powder, Italian seasoning, or red pepper flakes.
Mix-ins: frozen spinach, sautéed mushrooms, or chopped bell peppers.
Sauce swaps: try spicy arrabbiata, creamy tomato, or vodka sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual servings for 1–2 minutes until warm. For larger portions, I reheat in a covered dish at 350 °F (175 °C) for 15–20 minutes.

FAQs

How can I make ahead this casserole?

I assemble everything in the dish, cover it, and refrigerate for up to 24 hours before baking. I add an extra 10 minutes to the bake time if it’s cold from the fridge.

Can I freeze it?

Yes, I assemble the casserole, wrap it well, and freeze it for up to 3 months. I bake it from frozen at 375 °F for about 1 hour, then uncover and bake another 15–20 minutes until the cheese is bubbly.

Do I have to thaw frozen meatballs?

Thawed meatballs are best because they cook more evenly. If I use them straight from the freezer, I just extend the baking time and make sure they’re hot in the center.

My pasta turned out mushy—what did I do wrong?

I make sure to stir halfway through baking and avoid overcooking. If the pasta sits too long in liquid before going into the oven or bakes too long, it can get too soft.

Can I make this in a slow cooker?

Yes! I layer all the ingredients and cook on HIGH for 2 to 2½ hours or LOW for 4 hours. I add the cheese in the last 10 minutes or let it melt after turning off the heat.

Conclusion

This meatball casserole is my go-to comfort dish when I want something easy, hearty, and loved by everyone at the table. I love that it uses simple pantry staples and comes out delicious every single time.