It’s loaded with classic Italian-inspired flavors everyone enjoys.
Simple ingredients come together for a satisfying, filling meal.
Perfect for feeding a crowd or meal prepping for the week.
Customizable with your favorite pasta, sauces, or cheeses.
Kid-friendly and great for busy weeknights.
Deliciously cheesy with a golden, bubbly top.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef 1/2 pound ground Italian sausage 1/2 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 egg 2 cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 3 cups marinara sauce 12 ounces cooked pasta (penne or ziti work well) 2 cups shredded mozzarella cheese 1/2 cup shredded provolone or additional mozzarella 2 tablespoons chopped fresh parsley (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until just combined.
Form the mixture into evenly sized meatballs, about 1 to 1 1/2 inches in diameter.
Place the meatballs on a lined baking sheet and bake for 15–18 minutes, or until cooked through.
In a large mixing bowl, combine the cooked pasta with marinara sauce. Gently fold in the baked meatballs.
Transfer the mixture to the prepared baking dish. Sprinkle evenly with mozzarella and provolone cheese.
Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Use frozen pre-cooked meatballs for a quicker version.
Swap ground turkey or chicken for a lighter option.
Add sautéed mushrooms or bell peppers to the sauce for extra vegetables.
Use spicy Italian sausage for a little heat.
Try different cheeses such as fontina or Monterey Jack for a unique flavor.
Make it low-carb by skipping the pasta and serving over zucchini noodles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat individual portions, microwave in 30-second intervals until heated through.
For oven reheating, cover with foil and warm at 350°F (175°C) for about 15–20 minutes.
You can freeze the casserole for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before reheating.
If reheating from frozen, bake covered at 350°F (175°C) until hot throughout.
FAQs
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it before baking.
Can I use store-bought meatballs?
Absolutely. Store-bought meatballs save time and work perfectly in this recipe.
What type of pasta works best?
Penne, ziti, or rigatoni are ideal because they hold the sauce well.
How do I know when the meatballs are fully cooked?
They should reach an internal temperature of 165°F (74°C) and no longer be pink in the center.
Can I make this dish without pasta?
Yes, you can bake the meatballs directly in sauce and cheese for a low-carb version.
What sauce works best?
A classic marinara works great, but you can also use a meat sauce or a roasted garlic tomato sauce.
Can I add vegetables?
Yes, spinach, mushrooms, zucchini, or peppers are excellent additions.
Is this recipe freezer-friendly?
Yes, it freezes well either before or after baking.
How do I prevent the casserole from drying out?
Make sure there is enough sauce to coat the pasta and cover the dish with foil if needed during reheating.
What can I serve with this casserole?
It pairs wonderfully with garlic bread, a fresh green salad, or steamed vegetables.
Conclusion
Cheesy Meatball Casserole is a hearty, comforting dish that’s sure to please everyone at the table. With tender homemade meatballs, rich marinara, and gooey melted cheese, it’s a classic baked meal that’s both easy and satisfying. Whether for a weeknight dinner or a gathering with friends, this casserole delivers big flavor with minimal effort.
This Cheesy Meatball Casserole is a hearty baked pasta dish loaded with juicy homemade meatballs, rich marinara sauce, and layers of melted mozzarella and provolone cheese. Perfect for weeknight dinners, potlucks, or meal prep, this comforting meatball pasta bake delivers classic Italian-inspired flavors in every cheesy, bubbly bite.
Author:Catherine
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6–8 servings
Category:Dinner
Method:Baking
Cuisine:Italian-Inspired
Ingredients
1 pound ground beef
1/2 pound ground Italian sausage
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups marinara sauce
12 ounces cooked pasta (penne or ziti)
2 cups shredded mozzarella cheese
1/2 cup shredded provolone or additional mozzarella
2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until just combined.
Form mixture into meatballs about 1 to 1 1/2 inches in diameter.
Place meatballs on a lined baking sheet and bake for 15–18 minutes, until fully cooked (internal temperature 165°F / 74°C).
In a large mixing bowl, combine cooked pasta with marinara sauce. Gently fold in baked meatballs.
Transfer mixture to prepared baking dish. Sprinkle evenly with mozzarella and provolone cheese.
Bake for 20–25 minutes, or until cheese is melted and bubbly.
Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
Use frozen pre-cooked meatballs for a quick shortcut.Swap ground turkey or chicken for a lighter version.Add sautéed mushrooms, spinach, or bell peppers for extra vegetables.For extra richness, stir a spoonful of ricotta into the pasta mixture.Cover loosely with foil if cheese browns too quickly.
