Name: Baked Meatball Pasta Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 500 grams dry pasta (16 ounce); 1 jar marinara sauce (24-28 ounce jar); 24-30 cooked meatballs; 1.5 cup chicken stock; 1 cup water; 1 cup milk; 2 teaspoon olive oil; Salt to taste; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes (adjust as per taste); ⅓ cup shredded Parmesan cheese; 1.5 cup shredded mozzarella cheese; Chopped parsley for garnish

There’s something truly cozy about a bubbling casserole fresh from the oven—the melty cheese, tender pasta, and hearty meatballs all mingling together. This Baked Meatball Pasta Casserole Recipe is exactly that kind of comfort food, perfect for those nights when you want a satisfying, hands-off dinner that still feels homemade and special.

A close-up view of a black rectangular baking dish filled with a baked pasta and meatball casserole, showing at least three layers: the bottom layer has small pasta shells mixed with red tomato sauce, the middle layer consists of browned meatballs, and the top layer is melted golden cheese with some green herbs sprinkled for garnish. A black spoon with a wooden handle is lifting a serving from the dish, lifting pasta, meatball, and stretchy melted cheese strands dripping down. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Meatball Pasta Casserole Recipe
Top Tip
How to Serve Baked Meatball Pasta Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Meatball Pasta Casserole Recipe

Why You'll Love This Recipe

This casserole quickly became a go-to in my house because it’s effortless to throw together but tastes like something you spent hours on. It’s a meal that brings everyone to the table with smiles—and leftovers that reheat like a dream.

One-Pot Wonder: Everything cooks together in one dish, saving you time and cleanup.
Perfectly Moist Pasta: The combination of chicken stock, milk, and water keeps the pasta creamy and tender.
Flavor-Packed Meatballs: Using cooked meatballs means you get rich, meaty bites in every forkful.
Cheesy Comfort: The mozzarella and parmesan melt beautifully on top for that irresistible golden crust.

Ingredients & Why They Work

Every ingredient here plays a role in creating that perfect balance of hearty, creamy, and cheesy. I always recommend using good quality marinara because it sets the flavor base, while the mix of liquids cooks the pasta right in the casserole, infusing every bite.

Flat lay of dry uncooked penne pasta, a small white bowl of bright red marinara sauce, a cluster of cooked brown meatballs, a small white bowl of pale golden olive oil, a small white bowl of creamy white milk, a small white bowl of clear chicken stock, a small white bowl of water, a small heap of dried Italian seasoning herbs, a small white bowl of red pepper flakes, a small white bowl of coarse salt, a small mound of shredded white Parmesan cheese, a small pile of shredded mozzarella cheese, fresh green chopped parsley, two whole uncracked brown eggs all arranged with perfect symmetry on simple white ceramic dishes and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dry pasta: I like penne or rigatoni since they hold sauce well, but any short pasta works great.
Marinara sauce: A jarred sauce saves time but pick one you love the taste of, as it’s the heart of the dish.
Cooked meatballs: Pre-made or homemade meatballs both work, just make sure they’re fully cooked before baking.
Chicken stock: Adds depth and richness, elevating the whole casserole.
Water: Helps adjust liquid levels so pasta cooks perfectly without being mushy.
Milk: Brings creaminess and mellow richness to the sauce.
Italian seasoning: A blend of herbs that pairs beautifully with tomato and cheese.
Red pepper flakes: Adds just the right touch of heat—feel free to dial it up or down.
Olive oil: Helps everything blend and keeps the pasta from sticking.
Salt: Enhances all the flavors; adjust to taste.
Parmesan cheese: Sharp and nutty, perfect for topping and adding extra flavor.
Mozzarella cheese: Melty, gooey, and perfect for that golden crust.
Chopped parsley: Freshens the final dish with a pop of color and flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this baked meatball pasta casserole recipe depending on what I have on hand and who I’m feeding. It’s incredibly versatile and forgiving, so don’t hesitate to make it your own!

Variation: Sometimes I swap chicken stock for vegetable broth to keep it lighter and perfect for veggie-lovers.
Gluten-Free: Use gluten-free pasta and check your meatballs are GF-friendly to make this dish accessible for everyone.
Spice it up: Increase the red pepper flakes or add a pinch of cayenne if you like your meals with a kick.
Veggie Boost: Toss in chopped bell peppers or mushrooms before baking for extra layers of texture and nutrition.

Step-by-Step: How I Make Baked Meatball Pasta Casserole Recipe

A close-up view of a white bowl filled with three large brown meatballs and penne pasta, all covered in thick red tomato sauce. The pasta has a soft texture with sauce clinging to each piece, and the meatballs have a slightly browned crust. Small green parsley leaves are sprinkled on top for color contrast. A silver fork rests at the back of the bowl on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather and assemble your ingredients

Start by preheating your oven to 425°F. Grab a 9x13 baking dish and add your dry pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Stir everything gently but thoroughly so all the pasta is coated and there are no dry spots. This step is such a time saver—I love how the pasta cooks right in the sauce while baking.

Step 2: Add your cooked meatballs

Arrange the cooked meatballs evenly on top of your sauce and pasta mixture. Don’t worry if they sink a little—they’ll firm up as they bake. Then cover the dish tightly with foil. This keeps the moisture locked in so your pasta cooks up nice and tender.

Step 3: Bake and check

Bake covered for 35-40 minutes. This part requires a little patience, but trust me—watching the sauce bubble is basically dinner entertainment. When the time’s up, take the dish out carefully (it’s hot and heavy!). Remove the foil and give it a gentle stir to check the pasta’s texture. It should be almost tender but not mushy—perfect for the finishing bake.

Step 4: Cheese it up and finish baking

Sprinkle the shredded parmesan and mozzarella evenly over the top. Return the casserole to the oven for another 8-10 minutes until the cheese is melted and bubbly. For extra golden-brown spots, switch your oven to broil for a minute or two—just keep an eye so it doesn’t burn.

Step 5: Garnish and serve

Once out of the oven, sprinkle with chopped fresh parsley to brighten the flavors and add a lovely pop of green. Let it sit for a few minutes before digging in—it’ll be hot but oh-so worth the wait!

Top Tip

Over the years of making this baked meatball pasta casserole recipe, I’ve learned a few tricks that really help it come out just right every time—no soggy pasta or dry meatballs here!

Use a sturdy baking dish: A heavier dish retains heat better and helps cook the pasta evenly.
Don’t forget the foil cover: Keeping the casserole covered for most of the bake locks in moisture essential for cooking dry pasta in the sauce.
Careful with the liquids: I stick to the recipe’s amounts of stock, milk, and water—too much can make it soupy; too little leaves pasta undercooked.
Check pasta doneness before cheese: It’s easy to overbake pasta when the cheese is melting, so stirring and checking right before adds that extra assurance.

How to Serve Baked Meatball Pasta Casserole Recipe

baked meatball pasta - Serving Suggestion

Garnishes

I almost always go for fresh chopped parsley because it brightens the rich flavors and adds color, but sometimes sprinkle extra parmesan or drizzle with a little balsamic glaze for a gourmet touch. If you like heat, a pinch of crushed red pepper flakes on top never hurts.

Side Dishes

I love pairing this casserole with a crisp green salad tossed in a tangy vinaigrette—it cuts through the richness beautifully. Garlic bread or a crusty baguette is perfect for mopping up that luscious sauce, and roasted vegetables round out the meal nicely.

Creative Ways to Present

For celebrations, I’ve served this in festive ramekins for individual portions. Another fun idea is adding layers of fresh basil leaves between the pasta and cheese for an aromatic twist. Garnishing with edible flowers can make it really pop at dinner parties!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually portion mine out right after dinner so reheating is easy and mess-free during the week.

Freezing

This casserole freezes well too! Just bake it partially as directed, let it cool, then cover tightly and freeze. When you’re ready to enjoy, thaw overnight in the fridge and bake covered until warmed through before adding the cheese topping and finishing with a broil.

Reheating

I reheat leftovers in the oven at 350°F, covered with foil to prevent drying out. Adding a splash of water or stock helps keep it moist. Microwave works in a pinch, but oven reheating preserves the casserole’s texture best.

Frequently Asked Questions:

Can I use frozen meatballs in this recipe?

Yes, you can definitely use frozen meatballs. Just make sure to thaw them beforehand and that they are fully cooked either before adding to the casserole or during the baking time. Using pre-cooked meatballs makes the process so much easier!

What type of pasta works best for this casserole?

Short pasta shapes like penne, rigatoni, or rotini are ideal because they hold the sauce well and bake evenly. Avoid very thin or delicate pasta that might overcook during baking.

Can I make this recipe vegetarian?

Absolutely! Swap the meatballs for your favorite vegetarian or plant-based meat alternatives, or even roasted vegetables like eggplant or mushrooms. Using vegetable broth instead of chicken stock keeps it fully vegetarian.

How can I prevent the casserole from becoming too watery?

Make sure to measure your liquids carefully—chicken stock, milk, and water. Using a tight foil cover while baking traps steam to cook the pasta without drying out. Also, avoid over-stirring before the final cheese bake which can release excess liquid.

Final Thoughts

This Baked Meatball Pasta Casserole Recipe feels like a warm hug on a plate—simple, satisfying, and made with love. It’s one of those dishes I come back to again and again because it’s reliable, delicious, and invites you to get creative. I hope you enjoy it as much as my family does and feel inspired to make it your own cozy kitchen tradition.