This One Pan Meatball Casserole brings comfort food to your table in just one hour, making it perfect for busy weeknights. Hearty meatballs nestle in a flavorful base, creating a satisfying meal that requires minimal cleanup. With only 10 minutes of prep time and 335 calories per serving, this protein-packed dish strikes the ideal balance between convenience and nutrition. Your family will appreciate this fuss-free dinner that delivers both taste and simplicity.
Perfect One Pan Meatball Casserole Ingredients
- Pasta: 16 oz uncooked ziti pasta, keeps its shape well during baking
- Sauce Base: 24 oz marinara sauce, 1 cup milk, 2 cups water for the perfect consistency
- Seasonings: ½ tsp each of garlic and onion powder, 1 tsp oregano, 1 tsp salt
- Meatballs: Pre-cooked and thawed for convenience
- Cheese: 2 cups shredded mozzarella or Italian blend for that golden top
- Optional Toppings: Parmesan cheese, fresh basil, oregano, and parsley
Step-by-Step Instructions
- Prep: Preheat your oven to 425°F (218°C)
- Combine: In a 9×13 baking dish, mix pasta, marinara, water, milk, spices, and meatballs
- Initial Bake: Cover tightly with foil and bake for 40 minutes
- Check Pasta: Stir and test pasta for al dente texture – should be firm but nearly done
- Add Cheese: Top with mozzarella and bake uncovered for 5-10 minutes until bubbly
- Rest: Let stand 15 minutes before serving to achieve perfect sauce consistency
Make-Ahead & Storage Tips
This pasta casserole is perfect for busy weeknights! You can store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk or water to keep the pasta from drying out. The sauce will thicken as it sits, so this trick helps bring back that fresh-from-the-oven texture. Want to freeze it? Let it cool completely, wrap tightly, and freeze for up to 3 months.
Easy Substitutions
Don’t have ziti? No problem! Any medium-sized pasta works great – try penne, rigatoni, or even rotini. Switch up the marinara sauce with your favorite pasta sauce, or use half marinara and half alfredo for a creamy twist. Plant-based? Use dairy-free milk and cheese, and swap the meatballs for veggie balls. The basic recipe is super flexible!
Serving Suggestions
This cozy casserole shines with a side of garlic bread or a fresh green salad. Sprinkle extra Parmesan cheese on top and add some fresh basil leaves for a pretty touch. If you’re feeding a crowd, pair it with a simple Caesar salad and some warm crusty bread to soak up the sauce. Add a glass of Italian red wine for the grown-ups, and you’ve got a wonderful family dinner!
Quick Tips for Success
Let the casserole rest for those full 15 minutes after baking – this helps the sauce thicken up nicely. If your sauce looks too thick during cooking, just add a splash more water or milk. And here’s a handy trick: arrange the meatballs evenly throughout the dish so everyone gets their fair share!
One Pan Meatball Casserole
Equipment
- 9×13 inch baking dish
- aluminum foil
Ingredients
- 16 oz uncooked ziti pasta
- 24 ounces marinara sauce
- 1 cup milk
- 2 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- meatballs fully cooked, thawed
- 2 cups shredded mozzarella or Italian blend cheese
Instructions
- Preheat oven to 425 degrees F.
- In a 9×13 inch baking dish stir together uncooked pasta, marinara sauce, water, milk, spices and meatballs.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Uncover; stir. Check the pasta for doneness. We want it to be al dente (firm, but almost perfectly cooked). If it’s still too hard, cover the dish and return to the oven for a few minutes.
- Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes or until cheese is melted and bubbly.
- Allow to cool for at least 15 minutes before serving, to allow the sauce to thicken up.
