Italian Meatball Casserole
Make dinner simple with this one-skillet, baked Italian Meatball Casserole. Tender meatballs simmer in a rich sauce with pasta and lots of melty cheese. Easy comfort food and perfect for a cozy night in.
For The Comfort Food Lovers
We are smack dab in the middle of comfort-food season, and what says cozy, feel-good food more than a hearty skillet full of juicy meatballs, tender pasta, and plenty of melted cheese?
This Italian Meatball Casserole is made for anyone craving a heart-warming supper. It’s one of those meals that makes you pat your belly and lean back from the dinner table feeling satisfied and content.
The whole dish comes together quickly, even if you use homemade meatballs, and everything cooks right in one skillet for super easy clean-up.
It also makes a generous portion, so you can share some with a friend or enjoy delicious leftovers the next day. It’s meaty, saucy, cheesy, and downright scrumptious.
Ingredients You Need For Meatball Casserole
- Ground beef– We use a leaner ground beef so the dish isn’t too greasy.
- Pasta– You’ll want to use a medium shape pasta, Rotini or spiral pasta is great because the ridges capture the sauce and cheese. Yum!
- Pasta sauce– This could be homemade or a jar of your favorite store-brand.
- Onions to enhance the flavors.
- Seasonings– Italian seasoning, garlic powder, salt and pepper.
- Egg and bread crumbs will help bind the meatballs.
- Water or broth to help cook the pasta.
- Mozzarella and parmesan cheese
Helpful Tip
If you don’t have an oven safe skillet with a fitted lid you can transfer everything over to a casserole dish and cover with foil.
Easy Step by Step Instructions with Images
See the recipe card below for extra details involving the ingredients and steps.
- Preheat your oven to 375℉.
- Combine meatball ingredients in a medium bowl, then use a small scoop to portion out meatballs.
- Heat a large skillet to medium heat and add a little olive oil. Brown meatballs on two sides until golden. Drain any excess grease.
- To the meatballs add sauce, water, and pasta. Gently stir to combine. Place the lid on and bake in the oven for 30-35 minutes. The pasta should be tender and most of the liquid absorbed.
- Stir meatballs and pasta then top with both cheeses. Place back in the oven for 5-10 minutes just to melt the cheese. Garnish with parsley.
Can I Use Frozen Prepared Meatballs?
Yes! While the meatballs for this recipe is very easy to make and assemble, using a short-cut like frozen meatballs work great, and no need to even thaw them.
Ang’s Tips and Suggestions
- Don’t over-stir the pasta, which can make it mushy. Stir only to combine and after it’s baked.
- Add vegetables for extra nutrition like zucchini, spinach, mushrooms, or bell peppers.
- Make it spicy by adding a pinch of red pepper flakes or use spicy Italian meatballs.
- Freshly shredded mozzarella is best for ultimate cheesiness.
- Want a browned top? Broil for 2–3 minutes at the very end.
What To Serve With Italian Meatball Casserole
Keep it easy with a simple green salad or make this Crunchy Lemon Parmesan Salad — so bright and fresh. Of course you can’t forget the bread! Grab a hunk of crusty bread from the grocery store, or make my English Muffin Garlic Bread or Cheesy Olive Bread for something unexpected and fun.
Make Ahead and Freezing Instructions
- Make Ahead: Cook the meatballs and let them cool completely. Store them in a sealed container in the refrigerator. When you’re ready to make the casserole, just follow the remaining cooking and baking steps as usual.
- To Freeze: Place baked portions in airtight containers for easy reheating. Freeze up to 2 months.
Italian Meatball Casserole
Equipment
- oven safe large skillet with fitted lid
- medium bowl
Ingredients
Meatballs
- 1 pound lean ground beef
- 1/2 cup yellow onion, finely diced
- 1 large egg
- 1/4 cup bread crumbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil for browning meatballs
Pasta, Sauce, and Cheese
- 12 ounces uncooked rotini pasta, about 4 cups
- 24 ounce jar pasta sauce
- 2 cups water or low sodium chicken broth
- 1 1/2 cups freshly shredded mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- chopped parsley to garnish
Instructions
Preheat oven to 375℉–note: If you don't have an oven safe skillet with lid, transfer everything to a casserole dish.
- In a medium bowl combine meatball ingredients minus the olive oil. Use a small cookie scoop or roughly 2 tbsp worth to portion out meat and form into balls. You should end up with about 22-25 meatballs.
- Heat a large skillet to medium heat and add 1 tbsp olive oil. Brown meatballs, about 3-4 minutes per side. No need to cook all the way through.
- Remove any excess grease from the pan, then add pasta sauce, water or broth, and uncooked pasta. Gently stir and combine with the meatballs being careful not to smash or break the meatballs. Bring to a simmer and place the lid on. Bake in the oven for 30-35 minutes without stirring.
- When pasta is tender and most of the liquid is gone, give the pasta and meatballs a light toss, then top with mozzarella and parmesan cheese. Place back in the oven to melt, about 5-10 minutes. Garnish with parsley and serve.
Notes
Nutrition
More Easy Comfort Recipes
If you’re craving even more cozy meals this season, there are plenty of comfort-food favorites to keep you warm and satisfied.
- Easy Shepherd’s Pie
- Chicken Stuffing Casserole (no canned soup)
- Maple Bourbon Chili
- Mexican Tater Tot Casserole
- Mississippi Pot Roast (small family)
- One-Pot Jambalaya Pasta
- One-Skillet Creamy Chicken and Mushrooms
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