This recipe is incredibly easy to put together and is always a hit. Whether you use homemade or store-bought meatballs, it’s packed with savory flavor, gooey cheese, and saucy goodness. It’s freezer-friendly, customizable, and requires minimal prep—making it ideal for busy weeknights or feeding a crowd. Plus, it pairs perfectly with pasta, garlic bread, or a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Meatballs (homemade or frozen pre-cooked)
Marinara or spaghetti sauce
Shredded mozzarella cheese
Grated Parmesan cheese
Ricotta cheese (optional for creaminess)
Italian seasoning
Olive oil or nonstick spray for greasing the baking dish
Fresh basil or parsley for garnish (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
If using frozen meatballs, thaw them according to package directions or bake briefly to heat through.
Spread a small amount of marinara sauce on the bottom of the baking dish.
Arrange the meatballs evenly in the dish.
Pour the remaining marinara sauce over the meatballs.
If using ricotta, dollop spoonfuls throughout the dish.
Sprinkle mozzarella and Parmesan cheese evenly over the top.
Add a pinch of Italian seasoning across the surface.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbly.
Let cool slightly before garnishing with fresh herbs and serving.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 10 minutes Cook time: 30–35 minutes Total time: approximately 45 minutes
Variations
Add Pasta: Layer cooked pasta at the bottom before adding the meatballs for a one-pan pasta bake.
Low-Carb Option: Serve over sautéed zucchini noodles or steamed cauliflower rice.
Spicy Kick: Use spicy Italian meatballs or add crushed red pepper flakes to the sauce.
Creamy Version: Stir a bit of cream or mascarpone into the marinara for a richer base.
Vegetable Boost: Add sautéed spinach, mushrooms, or bell peppers to the dish before baking.
Different Cheese Blends: Try provolone, fontina, or a three-cheese Italian blend.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for 1–2 minutes or bake covered at 350°F (175°C) until warmed through. To freeze, let the casserole cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use frozen meatballs?
Yes, frozen pre-cooked meatballs work great. Just thaw or partially cook them before assembling the casserole.
Do I have to cook the meatballs before baking?
If they’re raw, yes—bake or pan-fry them first. If they’re pre-cooked or frozen, just make sure they’re heated through during baking.
What sauce should I use?
Marinara, spaghetti sauce, or even a tomato basil sauce all work well. Choose your favorite or make a homemade version.
Can I add pasta directly into the casserole?
Yes, pre-cooked pasta like penne or rotini can be layered in for a complete meal.
What cheese is best for topping?
Mozzarella melts beautifully, while Parmesan adds salty richness. Feel free to use a blend for extra flavor.
Can I make this casserole ahead of time?
Yes, assemble it up to 24 hours in advance and refrigerate. Add 5–10 minutes to the baking time if chilled.
Is this casserole freezer-friendly?
Absolutely. Bake, cool, and freeze or freeze unbaked and cook later. Always thaw completely before baking.
How do I keep the cheese from overbrowning?
Cover the casserole with foil for most of the baking time and remove it toward the end for a golden finish.
What goes well with meatball casserole?
Serve it with garlic bread, a green salad, or over pasta for a full Italian-style meal.
Can I make it vegetarian?
Yes, substitute with plant-based meatballs and use vegetarian-friendly cheeses and sauces.
Conclusion
Meatball Casserole is a cozy, crowd-pleasing dish that’s full of classic Italian flavor and cheesy comfort. It’s quick to prepare, easy to customize, and makes both weeknight dinners and special gatherings a little more delicious. Whether served solo or with your favorite sides, this casserole is always a winning choice.
Meatball Casserole is a hearty and cheesy Italian-style baked dish made with meatballs, marinara sauce, and melty cheese. It’s a comforting, crowd-pleasing recipe that’s easy to prepare and perfect for busy nights or potlucks.
Author:Catherine
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:6–8 servings
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Halal
Ingredients
1.5 to 2 lbs meatballs (homemade or frozen pre-cooked)
3 cups marinara or spaghetti sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup ricotta cheese (optional)
1 teaspoon Italian seasoning
Olive oil or nonstick spray for greasing the baking dish
Fresh basil or parsley for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
If using frozen meatballs, thaw according to package instructions or bake briefly to heat through.
Spread a small amount of marinara sauce on the bottom of the baking dish.
Arrange the meatballs evenly in the dish.
Pour the remaining marinara sauce over the meatballs.
If using ricotta, dollop spoonfuls throughout the dish.
Sprinkle mozzarella and Parmesan cheese evenly over the top.
Sprinkle Italian seasoning across the surface.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
Let cool slightly, then garnish with fresh herbs before serving.
Notes
Use store-bought or homemade meatballs for convenience or freshness.Layer in cooked pasta for a one-pan pasta bake version.Broil for 2–3 minutes at the end if you prefer a golden-brown cheese top.This dish is freezer-friendly—bake, cool, and freeze, or freeze unbaked.Try different cheeses like provolone or a three-cheese blend for variety.
