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

Cheesy Meatball Casserole

A cozy, satisfying casserole layered with tender pasta, homemade meatballs, rich tomato sauce, and a blanket of melted mozzarella. This hearty bake is pure comfort food made from simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Casserole, Main Dish
Cuisine Italian-American Comfort Food
Servings 6
Calories 510 kcal

Equipment

  • Large pot
  • Medium skillet
  • Mixing bowl
  • Casserole dish
  • Aluminum foil

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, divided (half diced, half grated)
  • 2 small carrots, diced
  • 2 garlic cloves, minced
  • 1 (24.5 oz) bottle passata or tomato purée
  • 10 ounces small pasta (elbows, ditalini, or small shells work well)
  • 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, roughly chopped, divided
  • 1½ cups shredded mozzarella cheese
  • Sea salt and black pepper, to taste

Instructions
 

  • Preheat Oven
    Preheat to 350°F (175°C). Lightly coat a casserole dish with nonstick spray.
  • Make the Sauce Base
    In a skillet, heat olive oil over medium heat. Add diced onion, carrots, and garlic. Season with salt and pepper, and cook 3–4 minutes until softened. Stir in passata and simmer 6–8 minutes. Remove from heat.
  • Cook the Pasta
    Bring a pot of salted water to a boil. Cook the pasta until just shy of al dente (2–3 minutes less than package instructions). Drain and return to pot. Stir in one-third of the tomato sauce to coat the pasta, then transfer to the casserole dish.
  • Make the Meatballs
    In a bowl, combine ground beef, grated onion, breadcrumbs, parmesan, egg, oregano, basil, and half the parsley. Season with salt and pepper. Mix gently until just combined—avoid overworking. Shape into 14–16 meatballs and arrange over the pasta.
  • Assemble the Casserole
    Pour remaining sauce evenly over the meatballs. Sprinkle with mozzarella cheese. Cover with foil.
  • Bake & Serve
    Bake 25 minutes covered, then remove foil and bake another 15 minutes until cheese is melted and golden. Garnish with remaining parsley and serve warm.

Notes

Pro Tips & Variations

  • Make ahead: Assemble up to 24 hours in advance. Cover and refrigerate until ready to bake.
  • Swap the meat: Use Italian sausage, ground turkey, or a mix of beef and pork for extra flavor.
  • Add vegetables: Stir in spinach, mushrooms, or zucchini for a nutrition boost.
  • Extra cheesy: Add ricotta dollops under the mozzarella for a lasagna-like version.
  • Freezer-friendly: Assemble fully, wrap tightly, and freeze up to 2 months. Bake from frozen, adding 15 extra minutes.
Keyword cheesy casserole, family dinner, Italian-style casserole, meatball pasta bake, pasta comfort food