Baked Meatball Pasta Casserole

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef (or mix beef & pork for richer flavor)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tbsp chopped parsley (fresh or dried)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Italian seasoning
• 1 tbsp olive oil (for browning)

For the Pasta:

• 12 oz (340 g) pasta (penne, rigatoni, or cavatappi)
• 1 tbsp olive oil
• Salt for boiling water

For the Sauce:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 can (24 oz / 680 g) marinara or tomato sauce
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp Italian seasoning
• Salt & pepper to taste

For the Cheese Layer:

• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded cheddar (optional for extra flavor)
• ½ cup grated Parmesan cheese
• 1 cup ricotta or cottage cheese (optional for creaminess)

Instructions

1. Make the Meatballs

1. In a large bowl, combine ground beef, onion, garlic, breadcrumbs, Parmesan, egg, parsley, salt, pepper, and Italian seasoning.
2. Mix gently with your hands until just combined (don’t overmix).
3. Roll into small meatballs, about 1 inch each.
4. Heat olive oil in a large skillet and brown the meatballs on all sides. They don’t need to be fully cooked through — just seared for flavor.
5. Remove and set aside.

2. Cook the Pasta

1. Boil pasta in salted water until just al dente (about 2 minutes less than the box says).
2. Drain and toss with 1 tbsp olive oil to prevent sticking. Set aside.

3. Prepare the Sauce

1. In the same skillet (with the leftover meatball drippings), add olive oil.
2. Sauté onion until soft, then add garlic and cook for another minute.
3. Pour in marinara sauce, sugar, and Italian seasoning.
4. Simmer for 10 minutes, then taste and adjust salt and pepper.
5. Add the browned meatballs into the sauce and simmer for 5–7 minutes.

4. Assemble the Casserole

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked pasta with about ⅔ of the sauce and some mozzarella cheese.
3. Spread half of the pasta mixture into a greased 9×13-inch baking dish.
4. Add dollops of ricotta or cottage cheese.
5. Add the rest of the pasta, then top with remaining sauce and place meatballs evenly over the top.
6. Sprinkle mozzarella, cheddar, and Parmesan all over.

5. Bake It

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake for another 10–15 minutes until bubbly and golden on top.
3. Let it rest for 5 minutes before serving.

Optional Add-ins

• Add spinach, mushrooms, or zucchini for extra nutrition.
• Use spicy Italian sausage for a kick.
• Sprinkle with fresh basil before serving.

Serving Suggestions

Serve with:

• Garlic bread
• A crisp green salad
• A glass of red wine or sparkling water with lemon

Benefits

• High in protein from meat and cheese.
• Comforting and filling, perfect for family dinners.
• Can be made ahead and frozen — just thaw and reheat for a quick meal.