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meatball casserole

meatball casserole

Meatball casserole is a cozy, flavorful dish that combines tender meatballs, rich sauce, and melty cheese in one easy-to-make meal. With endless variations and make-ahead options, it’s the ultimate comfort food for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 7

Ingredients
  

  • 16 oz package of uncooked ziti pasta
  • 24 oz marinara sauce
  • 1 cup milk
  • 2 cups water
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Fully cooked thawed meatballs
  • 2 cups shredded mozzarella or Italian blend cheese
  • Optional: grated Parmesan and freshly chopped herbs like basil oregano, or parsley for garnish

Instructions
 

  • Preheat your oven to 425°F.
  • In a 9x13-inch baking dish, combine the uncooked ziti pasta, marinara sauce, water, milk, seasonings, and meatballs. Stir everything together until well mixed.
  • Cover the dish tightly with aluminum foil and bake for 40 minutes.
  • Remove the foil and give everything a good stir. Check the pasta to make sure it's al dente—firm but nearly cooked through. If it's still too firm, cover again and return to the oven for a few more minutes.
  • Sprinkle the shredded mozzarella evenly over the top and bake uncovered for an additional 5–10 minutes, or until the cheese is fully melted and bubbly.
  • Let the casserole rest for at least 15 minutes before serving to give the sauce time to thicken.

Notes

Smaller Batch: To make a smaller batch, simply halve the recipe and bake it in an 8-inch (or similarly sized) dish.
Make Ahead: You can assemble the entire dish the night before, but it’s best not to prepare it any earlier than that to avoid the noodles becoming mushy after baking.
Freezing Instructions: Assemble the recipe up until the baking step, then cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking, or bake from frozen by covering and cooking for 1 hour and 30 minutes, then uncover and bake for an additional 15-20 minutes.
Slow Cooker: Follow the recipe as directed, but omit the milk and add an extra 24 oz jar of marinara sauce. Ensure the ziti noodles are fully covered with sauce. Cook on HIGH for 2 to 2 ½ hours, or on LOW for 3 ⅓ to 4 hours, until the pasta is tender. Sprinkle mozzarella cheese on top during the last few minutes of cooking, then cover again to melt the cheese. For an optional crispy, golden top, place the dish under the broiler for a few minutes.