This Meatball Casserole is so easy to make, but it tastes like you’ve been cooking all day.
Everyone loves Italian food. At least around here they do. And while I love to prepare elaborate Italian dishes, like lasagna or stuffed manicotti, I don’t always have the time. But here’s the good news: It takes hardly any time to make a meatball casserole, so we can enjoy a hearty, super delicious Italian meal even at the end of a crazy-busy day.
Before we talk about how easy this dish is to make, let’s talk about why it is always such a big hit. Basically, it checks all the boxes when it comes to Italian favorites. There’s pasta, meatballs, marinara, and melty mozzarella. And they’re all baked together in a casserole. So warm, comforting, and satisfying. Really, need I say more?
Yes, I must say more! I must tell you that this dish could not be simpler to make. You don’t even have to cook the pasta! That’s right, all you have to do is combine precooked meatballs, dry short pasta, a jar of marinara, vegetable broth, and some spices into a casserole dish (not even in a mixing bowl first!), cover it with cheese, and bake. If there’s a shorter journey to “tastes like homemade” goodness, I don’t know what it is.
Vegetarian, Vegan, And Keto Versions Of Meatball Casserole
It is incredibly easy to modify our recipe for meatball casserole to suit different dietary lifestyles. Since the ingredient list is very veggie-friendly already, including marinara sauce and vegetable broth, all you need to do to turn this into a vegetarian casserole is make a batch of Vegan Meatballs. For purely plant-based eaters, use the vegan meatballs and replace the mozzarella with dairy-free shreds (they melt and brown beautifully). If you are cooking for keto eaters or anyone who is avoiding carbs and foods that contain gluten, don’t despair! Make these Meatballs Without Breadcrumbs, and replace the pasta with a layer of Air-Fryer Zucchini.
How Do I Store Leftovers?
The cooked and cooled meatball casserole can be stored in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months.
Serving Suggestions
Partly because meatball casserole takes so little time to make, I often have some extra time to prepare other things that go so perfectly with it. I love to pair this casserole with The Best Broccoli Rabe Recipe, and Focaccia with Bread Dipping Oil. Or Roasted Peppers, Olive Bread, and Whipped Ricotta.
And when I have lots of extra time, I replace the jarred marinara with this Tomato Sauce, and I make my own meatballs, too. Sometimes I make Turkey Meatballs, and when I want an even more intense taste, Italian Sausage Meatballs. When I want to change up the flavors, I’ll make Greek Meatballs and top the casserole with Marinated Feta Cheese and serve this version of meatball casserole with Spiced Tomatoes And Chickpeas On Homemade Flatbread and a great Greek Salad.
Meatball Casserole
Ingredients
- 16 ounces uncooked short pasta ziti or rotini
- 1 jar (24 ounces) marinara sauce
- 3 cups vegetable broth
- 1 14-ounce-package frozen precooked meatballs thawed
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt to taste
- 2 cups shredded mozzarella cheese
- Fresh basil chopped, for garnish
Instructions
- Preheat your oven to 425°F.
- In a greased 9×13-inch baking dish, combine the pasta, marinara sauce, broth, meatballs, garlic powder, onion powder, dried oregano, and salt. Stir until evenly mixed.
- Wrap the dish with aluminum foil and bake for 35 minutes. Take off the foil, stir, and ensure the pasta is al dente.
- Evenly sprinkle mozzarella on top, then bake uncovered for 5-10 more minutes, until the cheese is melted and bubbly.
- Let the casserole cool for 10 minutes before serving. Sprinkle with fresh basil for garnish.
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