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Easy Cheesy Meatball Casserole Recipe – Family Favorite Dinner

Cheesy Meatball Casserole

Czarryy
A hearty baked casserole layered with tender pasta, juicy homemade meatballs, and a rich tomato sauce, finished with a blanket of melted mozzarella. A true comfort food favorite made with simple pantry staples.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Casserole, Main Course
Cuisine Comfort Food, Italian-American
Servings 4
Calories 480 kcal

Equipment

  • Large pot for pasta
  • Medium skillet
  • Medium mixing bowl
  • Casserole dish (lightly greased)
  • Aluminum foil
  • Wooden spoon / spatula

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, divided (half diced, half grated)
  • 2 small carrots, diced
  • 2 garlic cloves, minced
  • 1 (24.5-ounce) bottle passata or tomato purée
  • 10 ounces small pasta (elbows, ditalini, or small shells)
  • 1 pound ground beef (80% lean)
  • 3 tablespoons panko breadcrumbs
  • 3 tablespoons grated parmesan cheese
  • 1 large egg
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 cup fresh parsley, chopped, divided
  • 1½ cups shredded mozzarella cheese
  • Sea salt and black pepper, to taste

Instructions
 

  • Preheat the Oven
    Set oven to 350°F (175°C) and lightly grease a casserole dish with cooking spray.
  • Make the Sauce Base
    In a skillet over medium heat, warm olive oil. Add diced onion, carrots, and garlic. Season with salt and pepper. Cook for 3–4 minutes until softened and fragrant. Stir in the passata and simmer gently for 6–8 minutes.
  • Cook the Pasta
    In a large pot of salted water, boil pasta until just shy of al dente (2–3 minutes less than package directions). Drain, then toss with one-third of the tomato sauce. Transfer the coated pasta to the prepared casserole dish.
  • Prepare the Meatballs
    In a mixing bowl, combine ground beef, grated onion, breadcrumbs, parmesan, egg, oregano, basil, and half of the parsley. Season generously with salt and pepper. Mix with your hands just until combined—do not overwork. Roll into 14–16 meatballs and place them over the pasta layer.
  • Assemble the Casserole
    Pour the remaining sauce evenly over the meatballs. Sprinkle mozzarella over the top. Cover the dish with foil.
  • Bake
    Bake covered for 25 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is fully melted and golden brown.
  • Serve
    Garnish with the remaining parsley and serve warm.

Notes

Pro Tips & Variations

  • Make ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake when ready to serve.
  • Swap proteins: Use ground turkey, chicken, or pork instead of beef.
  • Cheese lovers: Add ricotta or provolone between the pasta and meatball layers for extra richness.
  • Add veggies: Spinach, zucchini, or mushrooms can be added to the sauce for extra nutrition.
  • Crispy top: For added crunch, sprinkle seasoned breadcrumbs over the mozzarella before baking.
Keyword baked pasta, cheesy pasta bake, comfort food dinner, Italian-American casserole, meatball casserole