This recipe takes me straight back to the hilarious culinary divide in our family: we were the German side, and my cousin’s crew? Full-on Italian. I’m talking Sunday sauce simmering for hours, homemade pasta, and meatballs the size of softballs. Meanwhile, my sweet Mom would pull out a bag of frozen meatballs, toss them into a casserole, and proudly call it “homemade Italian!”
And you know what? We loved it. This simple, cheesy, meatball-stuffed casserole may not win any awards in Little Italy - but it wins hearts (and empty plates) every single time!
This is one of those no-fuss, crowd-pleasing dinners that comes together in about 10 minutes of prep. It uses pantry staples and a bag of frozen meatballs, and still feels like a warm hug when it hits the table! Whether it’s a crazy weeknight or you’re feeding a small crowd, this baked meatball casserole is chef’s kiss easy and comforting.
Ingredients You’ll Need:
- 1 lb penne pasta, uncooked
- 1 lb frozen meatballs, thawed
- 1 (24 oz) jar of marinara sauce
- 1 (14.5 oz) can of beef broth
- ½ tablespoon Italian seasoning
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 8 oz mozzarella cheese, shredded
- 2 tablespoon fresh parsley, chopped
Supplies:
- Measuring spoons
- 9×13 inch casserole dish
- Silicone spatula or spoon
- Aluminum foil
- Cutting board + knife
How to Make This Casserole:
Preheat the oven to 425°F and grease your 9×13 inch baking dish.
In the dish, combine the uncooked pasta, thawed meatballs, marinara, beef broth, garlic, Italian seasoning, and a pinch of salt and pepper. Stir it all up like you mean it!
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil, give everything a good stir, and top with shredded mozzarella.
Pop it back in the oven (uncovered) for 10 more minutes, until the cheese is melted and bubbly.
Sprinkle with fresh chopped parsley and serve hot!
That’s it! Just dump, stir, bake, and boom - instant dinner hero.
Tara’s Tips:
- Want it saucier? Add an extra ½ cup of marinara or a splash more broth.
- Feeding picky eaters? Use smaller meatballs or slice them in half for easier bites.
- Make it ahead and refrigerate before baking - just add 10 extra minutes to the covered bake time.
- You can use frozen meatballs straight from the freezer, but thawed is best for even cooking.
Old Fashioned Baked Meatball Casserole
This is one of those no-fuss, crowd-pleasing dinners that comes together in about 10 minutes of prep. It uses pantry staples and a bag of frozen meatballs, and still feels like a warm hug when it hits the table!
Ingredients
- 1 lb penne pasta, uncooked
- 1 lb meatballs, thawed
- 24 oz jar marinara sauce
- 14.5 oz can beef broth
- ½ tablespoon Italian seasoning
- 1 teaspoon minced garlic
- Salt and pepper, to taste
- 8 oz mozzarella cheese, shredded
- 2 tablespoon fresh parsley
Instructions
- Preheat the oven to 425 degrees and grease a 9×13 inch casserole dish.
- Add the meatballs, uncooked pasta, marinara sauce, beef broth, and seasonings to the dish and stir to combine.
- Cover with foil, and bake for 30 minutes.
- Remove the casserole from the oven, and take off the foil. Stir, then top with cheese, and bake uncovered for an additional 10 minutes.
- Chop the parsley, and sprinkle over the casserole.
- Serve and enjoy!
Notes
Storage: Refrigerate any leftovers in an airtight container
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 656Total Fat: 34gSaturated Fat: 14gUnsaturated Fat: 20gCholesterol: 161mgSodium: 1205mgCarbohydrates: 34gFiber: 4gSugar: 6gProtein: 54g
Serving Suggestions:
Serve it up with garlic bread, a crisp green salad, or my personal fave - just a big ol’ spoon and a cozy couch. It also reheats like a dream, so leftovers are chef’s kiss.
Here are some more great recipes you might love:
- Old-Fashioned Chicken Fajita Casserole: A One-Pan Wonder!
- Easy 1980s Teriyaki Chicken Rice Casserole
- Old Fashioned Cheesy Broccoli Casserole
