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Slice of meatball casserole picked with a spatula showing strands of cheese and saucy pasta along with chunks of tender meatball
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Meatball Casserole

This meatball casserole is a dump and bake recipe. Perfectly cooked pasta in a tangy marinara sauce, tender meatballs, and gooey cheese on top.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 servings
Calories 627kcal
Author Subhasmita

Ingredients

  • 500 grams Dry pasta. (16 ounce)
  • 1 jar Marinara sauce (24-28 ounce jar)
  • 24-30 Cooked Meatballs (ref notes 2)
  • 1.5 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
  • Chopped parsley

Instructions

  • Preheat oven to 425 degrees F.
  • To a 9X13 baking dish, add dry uncooked pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Stir everything.
  • Arrange cooked meatballs on top. Cover tightly with foil and bake for 35-40 minutes.
  • Carefully take out the baking dish from the oven( it's gonna be heavy).
  • Remove foil. Gently stir once and check the doneness of the pasta. (Keep in we are gonna bake it for another 10 minutes )
  • Sprinkle parmesan cheese and mozzarella over the top. Bake for another 8-10 minutes until the cheese melts and is bubbly. Broil for a few minutes to get brown spots.
  • Garnish with chopped parsley. Serve.

Video

Nutrition

Serving: 1serving | Calories: 627kcal | Carbohydrates: 71g | Protein: 31g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 861mg | Potassium: 777mg | Fiber: 4g | Sugar: 9g | Vitamin A: 892IU | Vitamin C: 8mg | Calcium: 301mg | Iron: 3mg