This easy meatball pasta casserole is one of those cozy, weeknight heroes that feels like a Sunday dinner without all the work. It’s a shortcut version of a classic baked pasta, using frozen meatballs and jarred sauce, but it still comes out bubbly, cheesy, and full of that ‘gather around the table’ comfort. Dishes like this are a staple in a lot of Midwestern kitchens—simple, filling, and made to share. It’s perfect for busy evenings when you want something homemade that doesn’t keep you tied to the stove, and it reheats beautifully for lunches or another family meal later in the week.
This casserole pairs really nicely with a simple green salad—think romaine or mixed greens with cherry tomatoes, cucumbers, and a light Italian or ranch dressing. Garlic bread or warm breadsticks are always a hit for soaking up the extra sauce, and if you have a little extra time, roasted vegetables like broccoli, green beans, or carrots make a colorful and healthy side. For younger kids, I like to put out a small plate of sliced fruit—grapes, apple slices, or orange wedges—so there’s something fresh and sweet on the table too.
Easy Meatball Pasta Casserole (with Frozen Meatballs)
Servings: 6
Ingredients
12 oz (about 3/4 of a 16 oz box) short pasta (penne, rotini, or ziti)
1 (24–26 oz) jar marinara or spaghetti sauce
1 (14.5 oz) can diced tomatoes, drained (optional but nice for extra sauce and texture)
1 lb frozen fully cooked meatballs (about 25–30 small meatballs)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese (plus extra for serving, if desired)
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
1/2 teaspoon salt (or to taste, depending on your sauce)
1/4 teaspoon black pepper
2 tablespoons olive oil (or melted butter, for greasing the dish and drizzling on top)
Optional: 1/2 cup ricotta or cottage cheese for a creamier casserole
Optional: 1/4 teaspoon red pepper flakes for a little heat
Optional garnish: chopped fresh parsley or basil
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
Bring a large pot of salted water to a boil. Add the pasta and cook for 2–3 minutes less than the package directions for al dente (the pasta will continue to cook in the oven). Drain the pasta and set aside.
While the pasta cooks, place the frozen meatballs in a microwave-safe bowl and warm them slightly in the microwave for 2–3 minutes, just to take the chill off. They don’t need to be fully heated through yet.
In a large mixing bowl, combine the marinara sauce, drained diced tomatoes (if using), garlic powder, Italian seasoning, salt, pepper, and red pepper flakes if you like a little spice. Taste the sauce and adjust the seasoning as needed.
Add the drained pasta and the warmed meatballs to the bowl of sauce. Gently stir until everything is well coated. If you’re using ricotta or cottage cheese, dollop it in and lightly fold it through so there are creamy pockets throughout.
Pour the pasta and meatball mixture into the prepared baking dish, spreading it out evenly. Drizzle the top lightly with a bit of olive oil or melted butter to help the cheese brown nicely.
Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan cheese.
Cover the baking dish loosely with foil (tent it slightly so it doesn’t stick to the cheese) and bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly golden.
Let the casserole rest for about 5–10 minutes before serving. This helps it set up a bit and makes it easier to scoop. Garnish with chopped fresh parsley or basil, if you have it, and serve warm with extra Parmesan on the table.
Variations & Tips
For picky eaters, you can keep things very simple by skipping the diced tomatoes and any red pepper flakes, and using a smooth marinara sauce instead of a chunky one. If your kids like things extra cheesy, stir an extra handful of mozzarella right into the pasta before baking so it’s cheesy inside and on top. To sneak in some veggies, mix in a cup of frozen peas or corn, or stir in finely chopped spinach or bell peppers—once it’s covered in sauce and cheese, most kids barely notice. For a lighter version, use turkey or chicken meatballs and part-skim cheeses, and add more vegetables like zucchini or mushrooms. If you want a more ‘grown-up’ flavor, try using a spicy Italian-style meatball, add sliced olives, or sprinkle a little extra Italian seasoning and red pepper flakes on top before baking. You can also make this ahead in the morning: assemble the casserole, cover, and refrigerate. When you’re ready to bake, add about 10 extra minutes to the covered baking time, since it will be starting cold from the fridge. This dish also freezes well—assemble it in a freezer-safe dish, wrap tightly, and freeze for up to 2–3 months; thaw overnight in the fridge and bake as directed.
