Meatball Bake Casserole (Print Version)
Juicy meatballs, pasta, and bubbly cheese tucked in a tasty tomato sauce—super easy to toss together and bake in the oven for serious comfort food vibes.
# Ingredients:
→ Cheese
01 -
150 grams mozzarella, shredded
02 -
45 grams Parmesan, grated
→ Optional Garnish
03 -
2 tablespoons fresh parsley, chopped
→ Sauces & Seasonings
04 -
720 millilitres marinara pasta sauce
05 -
1 teaspoon Italian herbs blend
06 -
1 teaspoon garlic, minced, or 0.5 teaspoon garlic powder
→ Pasta
07 -
300 grams macaroni elbows or rotini
→ Protein
08 -
450 grams meatballs, fresh or frozen
# Steps:
01 -
Let it cool off for a couple of minutes after coming out of the oven. Sprinkle some parsley on top if you like. Cut into portions and dig in.
02 -
Slide the dish into the oven, leaving it uncovered. Let it bake for about 25–30 minutes. You’ll see the cheese get all melty and bubbly, with a golden top when it’s ready.
03 -
Spoon your tossed meatball and pasta mixture into the greased dish. Then cover everything with both types of cheese, spreading them out so every bite’s cheesy.
04 -
Take a big bowl and combine your drained pasta, meatballs, marinara, the garlic, and Italian herbs. Give it a good mix so everything gets coated.
05 -
Fill a pot with salted water, bring it to a boil, and cook the pasta just so it’s a little firm. Drain it really well so it won’t get mushy later.
06 -
Heat up your oven to 190°C. Grease a 33 x 23 cm pan well so nothing sticks and washing up is easy.
# Notes:
01 -
Let your meatballs thaw out before you start. This helps everything cook evenly and keeps the texture nice.
02 -
Stop the pasta a bit before it’s fully cooked so it soaks up the sauce and stays firm.
03 -
Hold back a bit of cheese for the top. It makes it extra crispy and golden.
04 -
If your cheese starts to get too brown too soon, just cover the top loosely with foil for the rest of the bake.
05 -
Give the casserole time to settle before you cut it so the slices come out neat.