Name: Cheesy 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); 1.5 cups chicken stock; 1 cup water; 1 cup milk; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes (adjust as per taste); 2 teaspoons olive oil; Salt to taste; 24-30 cooked meatballs; ⅓ cup shredded Parmesan cheese; 1.5 cups shredded Mozzarella cheese; Chopped parsley

There’s something so comforting about a dish that combines tender meatballs, gooey cheese, and perfectly cooked pasta all baked into one bubbling casserole. This Cheesy Meatball Pasta Casserole Recipe is a total crowd-pleaser—warm, hearty, and surprisingly easy to pull off even on a busy weeknight.

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

Why You'll Love This Recipe

I still remember the first time I made this Cheesy Meatball Pasta Casserole Recipe—it felt like magic watching all those simple ingredients transform into something unbelievably cozy and flavorful. Whether you’re feeding family or hosting friends, this recipe checks all the boxes for a satisfying meal.

One-Dish Wonder: Everything cooks together in one dish, meaning less cleanup and more time to enjoy your meal.
Hands-Off Baking: After a quick stir and layering, the oven does most of the work for you.
Customizable Comfort: You can tweak the spice level, swap cheeses, or add veggies to make it your own.
Kid-Friendly: The gooey cheese and tender meatballs make it a guaranteed hit with kids and picky eaters alike.

Ingredients & Why They Work

This recipe comes together with just a handful of ingredients that balance each other perfectly—creamy, savory, and with a touch of spice. When choosing your ingredients, aim for quality marinara and fresh cheese to really make a difference.

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 like using short pasta like penne or rigatoni that hold the sauce well as they bake.
Marinara sauce: Pick a jar with robust flavors or make your own for a fresh touch.
Cooked meatballs: Using pre-cooked meatballs saves time; homemade ones work great too.
Chicken stock: Adds richness and depth to the casserole’s sauce.
Water: Helps cook the pasta evenly in the oven since it’s baked with the sauce.
Milk: Brings creamy texture to the sauce without heaviness.
Italian seasoning: The perfect blend to enhance the Italian flavor profile.
Red pepper flakes: Adds a subtle kick, but feel free to adjust to your heat preference.
Olive oil: Helps meld the flavors and keeps everything moist.
Salt: Essential for balancing all the flavors.
Shredded Parmesan cheese: Delivers sharp, nutty notes that compliment the mozzarella.
Shredded mozzarella: The star for that wonderfully melted, stretchy cheese pull.
Chopped parsley: Freshens up the dish visually and adds a subtle herbaceous note.

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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 to play around with this dish depending on what I have on hand or who I’m feeding. You can easily make it spicier, milder, vegetarian, or add greens to sneak in some extra nutrition without losing that cheesy indulgence.

Variation: One of my favorite tweaks is adding sautéed mushrooms and spinach into the sauce before baking; it adds flavor and veggies without overpowering.
Spice it up: Feel free to increase or reduce red pepper flakes depending on your heat tolerance—I usually keep it mild for the kids.
Cheese swap: Try mixing mozzarella with provolone or fontina for a different melty cheese experience.
Make it vegetarian: Skip the meatballs and substitute with plant-based alternatives or roasted veggie meatballs.

Step-by-Step: How I Make Cheesy 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 Prep Your Ingredients

Start by preheating your oven to 425°F. While it heats, gather your dry pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Having everything ready makes assembly smooth and effortless.

Step 2: Mix Your Base Ingredients in the Baking Dish

Grab a 9x13 baking dish and add the uncooked dry pasta right in. Pour the marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and a pinch of salt over it. Stir everything together gently so the pasta is mostly submerged and coated evenly. This helps the pasta cook perfectly in the oven without sticking or drying out.

Step 3: Arrange the Meatballs and Cover

Next, place your cooked meatballs evenly on top of the pasta mixture. Don’t worry if they sink a bit—they’ll float back up as it bakes. Cover the dish tightly with foil; this traps steam and helps the pasta cook through in the sauce.

Step 4: Bake and Stir

Bake for 35-40 minutes—this is the magic moment when the pasta soaks up all those delicious flavors. Carefully remove the foil (the pan will be hot and heavy, so use oven mitts!). Stir gently, checking that the pasta is tender but not mushy. If it needs a little more time, don’t worry—we’ll bake it longer after adding cheese.

Step 5: Add Cheese and Finish Baking

Sprinkle shredded Parmesan and mozzarella evenly over the top. Return the casserole to the oven for another 8-10 minutes until the cheese melts into a golden, bubbly blanket. For a little extra wow factor, switch to broil for a couple of minutes to get those perfect brown spots—just watch carefully so it doesn’t burn.

Step 6: Garnish and Serve

Take it out, sprinkle fresh chopped parsley over the top for color and brightness, and let it cool for a few minutes before serving. It’s best enjoyed warm with the cheese still gooey and the meatballs juicy.

Top Tip

From my experience, the secret to a fantastic Cheesy Meatball Pasta Casserole Recipe lies in the balance of liquids and timing. Here are some tips I picked up along the way that will help you nail it every time.

Liquid Ratio: Don't skip the combo of chicken stock, water, and milk—they ensure the pasta cooks through without drying out or becoming mushy.
Cover Tightly: Sealing the dish well with foil locks in steam and helps evenly cook the pasta nestled under the sauce and cheese.
Check Pasta Doneness: Stir gently mid-way through baking to prevent sticking and to check if the pasta is tender; you can adjust bake time slightly if needed.
Broil for Texture: A quick broil finishes the cheese beautifully—watch it closely to avoid burnt spots.

How to Serve Cheesy Meatball Pasta Casserole Recipe

cheesy meatball casserole - Serving Suggestion

Garnishes

I always top this casserole with freshly chopped parsley—it adds a pop of color and a bit of fresh brightness to balance the rich flavors. Sometimes, I sprinkle a little extra Parmesan just before serving for an extra cheesy finish.

Side Dishes

This casserole pairs wonderfully with a crisp green salad tossed in a light vinaigrette or some garlic bread for mopping up every cheesy, saucy bite. Roasted veggies like broccoli or asparagus also add a nice contrast.

Creative Ways to Present

For special occasions, I like to bake this in individual ramekins—a hit for personalized portions and a fancier look. You could also layer it in a trifle dish for a fun, shared family-style presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. I find the flavors even deepen overnight, making it perfect for next-day lunches.

Freezing

This recipe freezes well too—just cool completely, then portion into freezer-friendly containers or bags. It keeps best for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in the oven at 350°F, loosely covered with foil to prevent drying out, until warmed through. You can also microwave a single serving, adding a splash of water or milk to keep it moist.

Frequently Asked Questions:

Can I use fresh meatballs instead of cooked?

Yes! You can use fresh (uncooked) meatballs, but be sure to increase the baking time slightly to ensure they’re fully cooked through—about 50 minutes covered, then finish with cheese as directed.

What type of pasta works best for this casserole?

Short pasta shapes like penne, rigatoni, or ziti work best because they hold the sauce well and cook evenly in the casserole. Avoid very thin pasta like angel hair, as it may overcook.

Can I make this recipe vegetarian?

Absolutely! Simply swap meatballs for vegetarian or plant-based meatballs or add extra vegetables like mushrooms, zucchini, or eggplant to keep it satisfying and delicious.

How do I prevent the pasta from drying out?

Make sure to cover the casserole tightly with foil during the initial baking stage to trap moisture and use the recommended combination of broth, water, and milk to keep the sauce creamy and the pasta tender.

Final Thoughts

This Cheesy Meatball Pasta Casserole Recipe has quickly become one of those dishes I turn to when I want something cozy, satisfying, and fuss-free. It’s one of those recipes you’ll be proud to serve but also happy to enjoy for leftover lunches. Give it a try, and I’m pretty sure it’ll find a permanent spot in your dinner rotation, just like it did in mine.