Name: Cheesy 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; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes (adjust as per taste); 2 teaspoon olive oil; Salt to taste; ⅓ cup shredded Parmesan cheese; 1.5 cup shredded mozzarella cheese; Chopped parsley for garnish

There’s something irresistibly comforting about a dish that brings together bubbling cheese, tender meatballs, and perfectly cooked pasta all in one easy bake. The Cheesy Baked Meatball Pasta Casserole Recipe is one of those dishes that fills your kitchen with cozy aromas and your heart with joy.

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 Cheesy Baked Meatball Pasta Casserole Recipe
Top Tip
How to Serve Cheesy Baked Meatball Pasta Casserole Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Baked Meatball Pasta Casserole Recipe

Why You'll Love This Recipe

I’m always on the lookout for meals that are both hassle-free and perfect for sharing, and this casserole hits the sweet spot every time. It’s basically a handheld hug in pasta form — that cheesy top, juicy meatballs, and saucy noodles just bring a smile.

Hands-Off Yet Flavorful: You toss everything in one dish and let the oven work its magic, so minimal fuss for maximum taste.
Comfort Food Staple: The creamy cheese and rich marinara are a classic combo that feels like a warm blanket on a plate.
Super Versatile: You can easily swap meatballs for veggies or different cheeses depending on what you’ve got on hand.
Feeds a Crowd: Perfect for family dinners or potlucks — everyone loves a slice of cheesy, meaty goodness.

Ingredients & Why They Work

This recipe uses simple, accessible ingredients that balance each other beautifully. The dry pasta soaks up the flavorful liquids, the meatballs bring protein and heartiness, and the cheeses melt into an irresistible golden crust.

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 prefer rigatoni or penne because their shapes hold sauce well, but feel free to use whatever you like.
Marinara Sauce: Choose a jarred sauce you love—or make your own. This is the base of flavor, so a good quality one makes a difference.
Cooked Meatballs: Homemade or store-bought, pre-cooked meatballs melt into the casserole, adding juiciness and depth.
Chicken Stock: Adds savory richness that elevates the pasta and sauce without overpowering.
Water & Milk: These liquid ingredients help cook the pasta inside the casserole and keep it creamy.
Italian Seasoning & Red Pepper Flakes: Classic Italian herbs and a little heat make the flavor pop — adjust spiciness to preference.
Olive Oil & Salt: Essential for balancing flavors and ensuring everything bakes beautifully without drying out.
Parmesan Cheese & Mozzarella: Parmesan adds a sharp, nutty layer, while mozzarella creates that gooey, dreamy cheese pull everyone loves.
Chopped Parsley: A fresh finish that brightens the rich casserole and adds a pop of color.

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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 how flexible this Cheesy Baked Meatball Pasta Casserole Recipe is. Whether I want it spicy, mild, vegetarian, or loaded with extra cheese, it's easy to tweak. It’s the kind of recipe that welcomes your creativity.

Variation: Once, I swapped traditional meatballs for turkey meatballs and added spinach for a healthier twist — still got rave reviews from my family.
Dairy-Free Version: You can skip the cheese or use dairy-free alternatives without losing the essence of the dish.
Spice Level: Feel free to reduce or omit the red pepper flakes if you don’t like heat, or add extra if you’re craving a kick.
Make It Vegan: Swap meatballs for plant-based balls and use vegan cheese; just keep the sauce flavorful with extra herbs.

Step-by-Step: How I Make Cheesy 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: Preheat and Prepare the Base

First things first, get your oven preheated to 425°F — it’s important to start hot so the pasta cooks evenly in the casserole. In a 9x13 inch baking dish, combine your dry pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Stir it all together until the pasta is evenly coated and submerged in sauce and liquids. The pasta cooks right in the dish, so you want it nicely mixed.

Step 2: Add Meatballs and Bake Covered

Arrange the cooked meatballs across the top of your pasta mixture. Don’t worry if they sink a bit while baking — they’ll settle in perfectly. Cover the dish tightly with foil to trap the steam, which finishes cooking the pasta gently. Bake for 35-40 minutes. When you take it out, be careful — it’s heavy and hot!

Step 3: Stir, Add Cheese, and Finish Baking

Remove the foil and gently stir the casserole to check on the pasta’s doneness — it should be tender but not mushy. Now sprinkle the shredded Parmesan and mozzarella evenly on top. Pop it back in the oven, uncovered, for another 8-10 minutes until the cheese melts and bubbles up beautifully. For a golden brown, broil for 2-3 minutes but keep a close eye so it doesn’t burn.

Step 4: Garnish and Serve

After baking, sprinkle chopped parsley for a fresh pop of color and flavor. Serve right from the dish while it’s warm and the cheese is still gooey. It’s pure comfort on a plate.

Top Tip

Having made this casserole numerous times, I learned the importance of timing and layering flavors just right to get that perfect combo of creamy pasta and juicy meatballs without a soggy mess.

Use Uncooked Pasta: Using dry pasta directly in the casserole might sound odd, but it soaks up the sauce and liquid beautifully as it bakes, saving you a step and preserving texture.
Cover Tightly: The foil needs to seal the dish well so the pasta cooks through with steam, a little loose foil leads to drying out.
Watch the Cheese: Broiling the cheese at the end gives that irresistible golden finish, but don’t walk away — it can go from perfect to burnt in seconds!
Let It Rest: Give it a few minutes after baking for the casserole to set so serving is easier and you don’t lose those melty cheese strings.

How to Serve Cheesy Baked Meatball Pasta Casserole Recipe

Cheesy Baked Meatball Pasta - Serving Suggestion

Garnishes

I almost always sprinkle chopped fresh parsley over the finished casserole for a bit of color and fresh herbal brightness. Sometimes I add a little extra grated Parmesan and a crack of black pepper right before serving — adds that extra zing.

Side Dishes

Simple green salads with a tangy vinaigrette cut through the richness beautifully. I also like serving it with roasted vegetables like broccoli or garlic green beans for a balanced meal.

Creative Ways to Present

For gatherings, I’ve assembled this casserole in individual ramekins for a cute personal touch. It’s also fun to sprinkle extra herbs or even a dash of crushed red pepper on each plate to brighten things up visually.

Make Ahead and Storage

Storing Leftovers

After dinner, I let the casserole cool slightly before transferring leftovers into airtight containers. It keeps well in the fridge for about 3-4 days and reheats beautifully without losing moisture.

Freezing

I’ve frozen this casserole both before and after baking. If freezing before, cover tightly with foil and plastic wrap to avoid freezer burn. Thaw overnight in the fridge and adjust baking time accordingly. Freezing after baking works well, too—just reheat slowly to preserve cheese texture.

Reheating

To reheat, I prefer the oven at 350°F covered with foil to retain moisture. Microwave works in a pinch but can make cheese a bit rubbery. Adding a splash of water or broth helps bring back creaminess during reheating.

Frequently Asked Questions:

Can I use frozen meatballs for this recipe?

Absolutely! Frozen meatballs work great as long as they’re fully cooked before adding them to the casserole. This saves time and still delivers great flavor.

What pasta type is best for Cheesy Baked Meatball Pasta Casserole Recipe?

Sturdy shapes like penne, rigatoni, or ziti are ideal because they hold sauce well and handle baking without getting mushy. Avoid thin pastas that break down easily.

Can I make this recipe vegetarian?

Definitely. Swap meatballs for plant-based balls or roasted veggies like mushrooms and zucchini. Use vegetarian or vegan cheese if needed, and make sure your marinara sauce is free from animal products.

How do I avoid dry casserole?

Covering the dish tightly with foil traps steam, which cooks the pasta gently and keeps it moist. Adding enough liquid in the beginning and not overbaking are key to a perfectly creamy casserole.

Final Thoughts

Honestly, this Cheesy Baked Meatball Pasta Casserole Recipe has become one of my go-to comfort meals because it’s reliable, tasty, and brings everyone around the table with smiles. It's perfect for busy weeknights when you want something warm, satisfying, and effortless. I hope you enjoy making and sharing it as much as I do!