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When you want a cozy, filling dinner without a sink full of dishes, this One-Pan Meatball Casserole delivers.
Uncooked ziti, marinara sauce, tender meatballs, and seasonings bake together in a single dish, then finish under a blanket of bubbly mozzarella.
It is simple enough for a busy weeknight and satisfying enough to become a regular family dinner.
Why You’ll Love This Recipe
- One-dish preparation: The pasta, sauce, meatballs, and seasonings come together in the same baking dish.
- Minimal prep: There is no need to cook the pasta separately before assembling the casserole.
- Comfort-food classic: Saucy pasta, meatballs, and melted cheese make a hearty combination.
- Easy to prepare ahead: The casserole can be assembled the night before baking.
- Freezer friendly: Prepare it through the assembly stage and freeze it for a future meal.
- Flexible cooking options: The recipe also includes slow-cooker instructions.
For One-Pan Meatball Casserole
- Uncooked ziti pasta – the pasta base for the casserole. It cooks directly in the baking dish, so there’s no need to boil it separately.
- Marinara sauce – provides the rich tomato flavor and the liquid needed to cook the pasta.
- Milk – adds creaminess and richness to the sauce as the casserole bakes.
- Water – helps provide enough moisture for the uncooked ziti to cook properly.
- Garlic powder – adds a savory garlic flavor throughout the casserole.
- Onion powder – brings extra savory depth without adding chopped onion to the dish.
- Dried oregano – adds a classic Italian herb flavor that pairs especially well with the marinara and meatballs.
- Salt – enhances all of the flavors in the casserole.
- Meatballs, fully cooked, thawed – the hearty protein that makes this baked pasta into a complete meal.
For the Cheesy Topping
- Shredded mozzarella, (or Italian blend cheese) – melts over the casserole to create a gooey, bubbly cheese topping.
- Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish) – an optional finishing touch for extra savory flavor and freshness.
Step-by-Step Instructions
1. Preheat the oven
Preheat oven to 425 degrees F.
2. Combine everything
In a 9×13 inch baking dish stir together uncooked pasta, marinara sauce, water, milk, spices and meatballs.
3. Bake covered
Cover tightly with aluminum foil and bake for 40 minutes.
4. Check the pasta
Uncover; stir. Check the pasta for doneness. We want it to be al dente (firm, but almost perfectly cooked). If it’s still too hard, cover the dish and return to the oven for a few minutes.
5. Add the cheese
Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes or until cheese is melted and bubbly.
6. Let it rest
Allow to cool for at least 15 minutes before serving, to allow the sauce to thicken up.
Expert Tips
- Use thawed meatballs when possible. The recipe specifies fully cooked, thawed meatballs, which helps everything finish cooking within the intended time.
- Keep the dish tightly covered during the first bake. This helps the pasta cook properly in the liquid.
- Check the pasta before adding the cheese. The goal is al dente pasta. If it needs more time, cover the casserole and return it to the oven for a few minutes.
- Let the casserole rest. The 15-minute cooling period gives the sauce time to thicken instead of remaining overly loose.
- Cover the ziti completely when using the slow cooker. Any exposed noodles may not cook evenly.
- For a smaller meal, halve the recipe and use an 8’’ or similar size dish.
Recipe Variations
Change the meatballs
Use your preferred fully cooked meatballs, including chicken, beef, turkey, or a combination.
Try a different pasta shape
Ziti is specified in the recipe, but penne noodles can also be used.
Switch up the cheese
Use the specified mozzarella or an Italian blend cheese for a slightly different finish.
Add fresh herbs
Finish the casserole with the optional Parmesan cheese and fresh chopped herbs such as basil, oregano, or parsley.
Make it in the slow cooker
Prepare as directed, but leave out the milk and add an additional 24 oz jar of marinara sauce. Be sure the ziti noodles are covered with sauce. Cook on HIGH for 2 – 2 ½ hours, or LOW for 3 ⅓ -4 hours or until pasta is tender. Sprinkle mozzarella cheese on top during the last few minutes of cooking and return the lid to allow the cheese to melt. Optional-place under broiler for a few minutes to toast the cheesy top.
Storage & Reheating
Refrigerator
Allow leftovers to cool before transferring them to a covered container. Refrigerate and use within a suitable leftover-storage period.
Reheating
Reheat individual portions until hot throughout. For larger portions, cover while reheating to help prevent the pasta from drying out, then uncover briefly if you want the cheese topping to regain some of its texture.
Make Ahead
This recipe can be assembled completely the night before, but I wouldn’t do it any sooner than that or the noodles may have a mushy texture after baking.
Freezer
Prepare the recipe up until baking. Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking, or to bake from froze, baked covered for 1 hour and 30 minutes, and uncovered for 15-20 minutes longer.
Serving Suggestions
Serve the casserole hot, giving it at least 15 minutes to rest first. A simple green salad or steamed vegetables make an easy side alongside the rich pasta and meatballs.
For extra flavor at the table, offer Parmesan cheese and fresh chopped basil, oregano, or parsley as optional toppings.
Recipe FAQs
1. Can I use frozen meatballs?
Yes, but I recommend thawing them first. The recipe is written for fully cooked, thawed meatballs, which helps everything bake together in the listed amount of time. If you use frozen meatballs, you’ll need to allow extra baking time.
2. Do I need to boil the ziti before adding it to the casserole?
No, you don’t need to cook the pasta first. That’s one of the best parts of this recipe! The uncooked ziti goes straight into the baking dish along with the marinara sauce, water, milk, spices, and meatballs. Just make sure you cover the dish tightly with foil before baking.
3. What should I do if the pasta is still too firm?
This can happen depending on your oven, baking dish, or the pasta itself. If the ziti is still too hard after the first 40 minutes, simply cover the casserole again and return it to the oven for a few more minutes. You want the pasta to be al dente before adding the mozzarella.
4. Can I make this casserole ahead of time?
Yes, you can easily prepare this casserole ahead. Assemble everything in the baking dish the night before, cover it, and refrigerate until you’re ready to bake. I wouldn’t assemble it more than a day ahead, since the uncooked pasta can absorb too much liquid and become mushy.
5. How should I store and reheat the leftovers?
Leftover meatball casserole keeps well in the refrigerator when stored in a covered container. When you’re ready to eat, reheat individual portions until hot throughout. If you’re reheating a larger amount, covering it can help keep the pasta from drying out.
Make Ahead + Freezing
To make in advance: You can easily assemble this recipe the night before. Simply combine the uncooked pasta, marinara sauce, water, milk, spices, and meatballs in the baking dish, cover tightly, and refrigerate until ready to bake. For the best texture, don’t prepare it more than one day ahead.
To freeze: Prepare the meatball casserole up until baking. Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking. If baking from frozen, bake covered for 1 hour and 30 minutes, then uncover and bake for 15-20 minutes longer.
To make a smaller batch: Cut the recipe in half and bake in an 8’’ or similar size dish.
Using a slow cooker: Prepare as directed, but leave out the milk and add an additional 24 oz jar of marinara sauce. Be sure the ziti noodles are covered with sauce. Cook on HIGH for 2 – 2 ½ hours, or LOW for 3 ⅓ -4 hours or until pasta is tender. Sprinkle mozzarella cheese on top during the last few minutes of cooking and return the lid to allow the cheese to melt. Optional-place under broiler for a few minutes to toast the cheesy top.
One-Pan Meatball Casserole
Ingredients
- 16 oz. package uncooked ziti pasta
- 24 ounces marinara sauce
- 1 cup milk
- 2 cup water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Dried oregano
- 1 tsp salt
- 24 oz Meatballs, fully cooked, thawed
- 3 cups shredded mozzarella, (or Italian blend cheese)Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)
Instructions
- Preheat oven to 425 degrees F.
- In a 9x13 inch baking dish stir together uncooked pasta, marinara sauce, water, milk, spices and meatballs.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Uncover; stir. Check the pasta for doneness. We want it to be al dente (firm, but almost perfectly cooked). If it’s still too hard, cover the dish and return to the oven for a few minutes.
- Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes or until cheese is melted and bubbly.
- Allow to cool for at least 15 minutes before serving, to allow the sauce to thicken up.
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Recipe Notes
Smaller batch: Cut the recipe in half and bake in an 8’’ or similar size dish. Make Ahead: This recipe can be assembled completely the night before, but I wouldn’t do it any sooner than that or the noodles may have a mushy texture after baking. Freezing Instructions: Prepare the recipe up until baking. Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking, or to bake from froze, baked covered for 1 hour and 30 minutes, and uncovered for 15-20 minutes longer. Slow Cooker: Prepare as directed, but leave out the milk and add an additional 24 oz jar of marinara sauce. Be sure the ziti noodles are covered with sauce. Cook on HIGH for 2 - 2 ½ hours, or LOW for 3 ⅓ -4 hours or until pasta is tender. Sprinkle mozzarella cheese on top during the last few minutes of cooking and return the lid to allow the cheese to melt. Optional-place under broiler for a few minutes to toast the cheesy top. Instant Pot: Here is my very similar recipe for Instant Pot Penne Pasta with Meatballs.Nutrition
Calories: 558kcal, Carbohydrates: 49g, Protein: 30g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 87mg, Sodium: 935mg, Potassium: 697mg, Fiber: 3g, Sugar: 6g, Vitamin A: 617IU, Vitamin C: 7mg, Calcium: 221mg, Iron: 3mgYou May Also Love
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