Cheesy Meatball Casserole: The Coziest Weeknight Dinner You’ll Ever Bake

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Some nights, all I want is a warm, bubbling casserole that feels like a hug from the oven—and this Cheesy Meatball Casserole never lets me down. It’s got everything I crave: tender pasta, juicy homemade meatballs, rich tomato sauce, and a generous blanket of gooey, golden mozzarella. It’s the kind of dish that brings the family running to the kitchen, and no one leaves the table unsatisfied. Made from simple ingredients I usually have on hand, this Italian-American comfort classic is hearty, filling, and just downright cozy.

A Crowd-Pleasing Cheesy Meatball Casserole You’ll Crave

It’s a Comfort Food Classic

Think of it as a cross between spaghetti and meatballs and baked ziti—but easier. You get all the warmth and satisfaction of a classic Italian dinner with half the effort and cleanup.

Ultra-Cheesy Goodness

Melted mozzarella covers the top like a cheesy comfort blanket. Every bite stretches with melty strings of cheese, just the way it should.

Perfect for Families

Everyone—from picky toddlers to hungry teens—devours this casserole. The meatballs are tender and flavorful, and the pasta is coated in just the right amount of sauce.

Great for Make-Ahead Meals

Whether you prep it in the morning or freeze it for later, this dish is your new best friend for busy weeknights.

Easy to Customize

Add veggies, change up the meat, or play with different cheeses. It’s flexible, forgiving, and foolproof.

Here’s What Goes Into This Cheesy Meatball Casserole

Here’s everything you’ll need to make a cheesy meatball casserole that hits all the right notes:

For the Sauce

• 1 tbsp olive oil – A flavorful start to sauté your veggies.
• ½ diced onion + 2 diced carrots – Adds sweetness and depth to the sauce.
• 2 garlic cloves, minced – Because no great pasta dish is complete without garlic.
• 1 (24.5 oz) bottle passata or tomato purée – Smooth, rich tomato base that makes the whole casserole cozy.

For the Pasta

• 10 oz small pasta – Elbows, ditalini, or small shells are perfect—they catch all the sauce in every bite.
• Salted water – Always salt your pasta water!

For the Meatballs

• 1 lb ground beef (80% lean) – Juicy and flavorful, just the right fat balance.
• ½ grated onion – Makes the meatballs extra tender and moist.
• 3 tbsp panko breadcrumbs – Light texture helps keep the meatballs soft, not dense.
• 3 tbsp grated parmesan cheese – Adds umami and a touch of saltiness.
• 1 large egg – Helps everything hold together.
• ½ tsp dried oregano + ½ tsp dried basil – Brings those classic Italian herb notes.
• ½ cup fresh parsley (chopped) – Fresh, vibrant flavor to lift the whole dish.
• Salt and black pepper – To season everything just right.

For the Casserole

• 1½ cups shredded mozzarella – Melts to perfection and gives you that golden, cheesy top.
• Remaining parsley – For a fresh sprinkle before serving.

How to Cook Cheesy Meatball Casserole (Step by Step)

1. Preheat Your Oven

Set your oven to 350°F (175°C). Lightly grease a casserole dish or spray it with nonstick cooking spray so nothing sticks.

2. Make the Sauce

Heat olive oil in a medium skillet over medium heat. Toss in the diced onion, carrots, and garlic. Season with salt and pepper, and sauté for 3–4 minutes until everything softens and smells amazing. Stir in the passata or tomato purée and let it simmer gently for 6–8 minutes. Turn off the heat and set it aside.

3. Cook the Pasta

Bring a large pot of salted water to a boil. Cook your pasta just shy of al dente—about 2–3 minutes less than the package instructions. Drain and return to the pot. Stir in about one-third of the tomato sauce to coat the pasta lightly, then pour it all into your prepared casserole dish.

4. Make the Meatballs

In a mixing bowl, combine the ground beef, grated onion, panko, parmesan, egg, herbs, half the parsley, and a pinch of salt and pepper. Mix gently with your hands or a spoon—don’t overdo it, or your meatballs can get tough. Form the mixture into 14–16 small meatballs and place them evenly over the pasta.

5. Assemble the Casserole

Pour the rest of the sauce over the meatballs, making sure to spread it evenly. Sprinkle the mozzarella cheese over the top like a cheesy cloud, then cover the dish with foil.

6. Bake Until Bubbly

Bake the covered casserole for 25 minutes. Then remove the foil and bake for another 15 minutes until the cheese is melted, golden, and bubbly. Let it cool for a few minutes before serving, then sprinkle with the remaining parsley.

Tips & Tricks for the Best Cheesy Meatball Casserole

• Grate the onion for the meatballs. It keeps them tender and juicy.
• Don’t overmix the meatball mixture. Gentle hands make the best meatballs.
• Use fresh parsley. It really brightens the dish and balances the richness.
• Undercook the pasta slightly. It finishes cooking in the oven and stays perfectly al dente.
• Cover then uncover. This baking method ensures the meatballs cook through and the cheese browns beautifully.

Recommended Equipment

Large pot – For boiling pasta

Medium skillet – For making the sauce

Mixing bowl – For prepping meatballs

Casserole dish – A 9×13 works perfectly

Aluminum foil – Keeps everything moist while baking

Best Ways to Serve Cheesy Meatball Casserole

Family Style – Place the casserole in the middle of the table and let everyone dig in.

With Garlic Bread – Perfect for scooping up every last bit of sauce.

As Leftovers – Tastes even better the next day!

What Goes Well with Cheesy Meatball Casserole

You can make this a full, satisfying dinner by pairing it with:

A crisp Caesar or green salad

Garlic knots or crusty bread

Roasted green beans or steamed broccoli

A light red wine or sparkling water with lemon or try this Apple Rosemary Gin Fizz

Diet-Friendly Options

Make it gluten-free: Use GF pasta and GF breadcrumbs.

Use ground turkey or chicken: A leaner option that still works beautifully.

Skip the cheese: For a dairy-free version, use plant-based mozzarella or leave it out entirely.

Add veggies: Stir in chopped spinach, zucchini, or mushrooms for extra nutrition.

Best Ways to Store & Reheat

In the fridge: Store leftovers in an airtight container for up to 4 days.

In the freezer: Assemble but don’t bake—wrap tightly and freeze for up to 2 months.

To reheat: Bake covered at 350°F until warmed through, or microwave single servings with a splash of water and cover with a plate.

Recipe Variations

Lasagna-style: Add dollops of ricotta under the mozzarella for an extra creamy layer.

Spicy kick: Stir some red pepper flakes into the sauce.

Meat swap: Try ground pork, chicken, or Italian sausage—or mix them for added flavor.

Vegetarian version: Use meatless meatballs or roasted veggies like eggplant and mushrooms instead.

There’s something so satisfying about scooping into a bubbling casserole and watching the cheese stretch as you serve it. This Cheesy Meatball Casserole brings everyone to the table, filling bellies and hearts in one delicious dish. It’s easy enough for a weeknight but cozy enough to feel like a special occasion. Once you make it, don’t be surprised if it becomes a regular in your rotation. If you try it, let me know what twist you added—or if your family loved it as much as mine does!

Cheesy Meatball Casserole — Questions & Answers