Description
A comforting and flavorful Italian-inspired casserole layering tender meatballs, tangy marinara sauce, gooey melted mozzarella, sharp Parmesan cheese, and perfectly baked pasta. Easy to prepare, this Meatballs Parmesan Casserole is perfect for family dinners, meal prepping, and leftovers that taste even better the next day.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 3/4 cup bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh oregano, chopped
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for browning)
Sauce & Casserole
- 4 cups marinara sauce
- 12 oz rigatoni or penne pasta
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (extra for topping)
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, bread crumbs, grated Parmesan, minced garlic, chopped basil and oregano, egg, salt, and pepper. Mix gently but thoroughly to combine all ingredients without overworking the mixture. Roll into evenly sized meatballs about 1 inch in diameter.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides to seal in flavor and texture, but do not cook through completely as they will finish cooking in the oven.
- Cook the Pasta: While meatballs are browning, boil pasta according to package instructions until al dente. Drain and set aside. Slightly undercooked pasta will better absorb sauce flavors when baked.
- Assemble the Casserole: Preheat oven to 375°F (190°C). In a large baking dish, spread a thin layer of marinara sauce on the bottom. Add half the cooked pasta, then layer browned meatballs evenly over the pasta. Pour remaining marinara sauce evenly on top of meatballs, then add the remaining pasta layer. Sprinkle shredded mozzarella and extra grated Parmesan cheese over the entire casserole.
- Bake and Serve: Cover casserole with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden. Let cool for a few minutes before serving to allow casserole to set.
Notes
- Use freshly grated Parmesan cheese for better melting and sharper flavor.
- Avoid overmixing meatball ingredients to keep them tender.
- Season generously with salt and herbs for balanced flavors.
- Distribute layers evenly for consistent bites throughout the casserole.
- Allow the casserole to rest before slicing so it holds its shape well.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: meatballs, parmesan, casserole, italian, comfort food, baked pasta, family dinner