One Pan Meatball Casserole

This cozy one pan meatball casserole is the definition of effortless comfort food! With just one dish and minimal prep, you’ll have a bubbling, cheese-topped pasta bake that’s guaranteed to become a family favorite. The best part? The pasta cooks right in the sauce – no pre-boiling required! I’ve tested this recipe countless times to achieve the perfect sauce-to-pasta ratio and cooking method that delivers al dente pasta and perfectly heated meatballs every time.

Why You’ll Love This Meatball Casserole

• True one-pan recipe – mix, bake, and serve from the same dish
• No pre-cooking pasta – it cooks right in the sauce!
• Rich, creamy sauce from the perfect blend of marinara and milk
• Ultra-versatile – works with any type of meatballs
• Make-ahead friendly for busy weeknights
• Adaptable for slow cooker or instant pot
• Freezer-friendly for up to 3 months
• Perfect cheesy, bubbling top every time

Let me tell you – this recipe has saved dinner countless times in my house! There’s something magical about mixing uncooked pasta with sauce and watching it transform into a perfectly cooked, cheesy masterpiece. The sauce thickens beautifully as it bakes, coating every piece of ziti with rich, savory flavor. And those moments when you pull back the foil to reveal tender pasta and perfectly heated meatballs? Pure dinnertime bliss!

I spent weeks testing different liquid ratios and baking times to ensure you get perfectly cooked pasta – not too mushy, not too firm. The combination of milk and water creates the most amazing sauce consistency, while a tight foil seal ensures even cooking. Trust me, once you try this method, you’ll never want to pre-boil pasta for a casserole again!

Key Ingredients for One Pan Meatball Casserole

Let me walk you through everything you’ll need for this cozy casserole! Each ingredient plays a special role in creating that perfect, saucy, cheesy dinner magic.

• Ziti Pasta: The star of our show! I love ziti’s tubular shape because it catches all that delicious sauce. No pre-boiling needed – it cooks right in the pan! Don’t have ziti? Penne works beautifully too.
• Marinara Sauce: This forms our flavor base. My homemade marinara is fantastic here, but your favorite jarred sauce works perfectly. Look for one with a thick consistency – it’ll help create that perfect coating on the pasta.
• Milk + Water: This dynamic duo creates the perfect cooking liquid for our pasta. The milk adds richness and helps create a creamy sauce, while water ensures we have enough liquid for perfectly tender noodles. For a dairy-free version, swap the milk with extra marinara or broth.
• Meatballs: Here’s where you can get creative! Use homemade or store-bought, beef, chicken, or even turkey meatballs. Just make sure they’re fully cooked before adding them to the casserole.
• Cheese Blend: I use a combination of mozzarella for that perfect melty top and a sprinkle of Parmesan for sharp, salty flavor. Freshly grated cheese melts much better than pre-shredded!

Essential Success Tips

After testing this recipe dozens of times in my kitchen, I’ve discovered these game-changing tips that make all the difference:

1. Master the pasta texture: Check your pasta at the 40-minute mark by lifting the foil and testing a piece. It should be almost perfect – remember, it’ll continue cooking slightly as it rests. If needed, give it 5 more minutes, but watch carefully to avoid mushy pasta!
2. Create the perfect seal: Tightly cover your baking dish with foil – this creates a mini steam environment that cooks the pasta evenly. Any gaps will let precious moisture escape.
3. Let it rest: I know it’s tempting to dig right in, but giving the casserole 15 minutes to rest is crucial. This time allows the sauce to thicken and helps prevent a soupy bottom. Trust me, your patience will be rewarded!
4. Temperature matters: If using frozen meatballs, thaw them first. Cold ingredients will increase the baking time and could lead to unevenly cooked pasta. Room temperature ingredients are your friend here!

Step-by-Step Baking Instructions

Let me walk you through making this cozy casserole – I promise it’s easier than you might think! After countless test runs in my kitchen, I’ve perfected the method for getting that perfect pasta texture and bubbly, golden-brown cheese topping every time.

Basic Assembly

1. Start by preheating your oven to 425°F (218°C). Grab your 9×13 inch baking dish – no need to grease it!
2. Pour in your uncooked ziti, marinara sauce, milk, water, and all those lovely seasonings. Give everything a good stir until the pasta is evenly coated.
3. Nestle those meatballs right into the pasta mixture. Make sure they’re somewhat submerged in the sauce.

The Perfect Bake

Here’s my foolproof baking method:

1. Cover the dish tightly with foil – this is crucial! Think of it as creating a steam chamber for your pasta.
2. Bake for 40 minutes, then carefully remove the foil (watch for steam!) and give everything a gentle stir.
3. Test a pasta piece – it should be almost perfect. If needed, cover and bake for 3-5 more minutes.
4. Sprinkle that gorgeous layer of cheese on top and return to the oven, uncovered, for 5-10 minutes until melty and golden.

Creative Recipe Variations

This recipe is wonderfully versatile – here are some of my favorite ways to make it your own!

Cooking Method Adaptations

• Slow Cooker Version: Skip the milk and double the marinara sauce. Cook on HIGH for 2-2½ hours or LOW for 3½-4 hours. Add cheese during the final 15 minutes.
• Instant Pot Method: Reduce liquid slightly and cook at high pressure for 5 minutes with a quick release.

Tasty Mix-Ins

• Veggie Boost: Stir in some spinach leaves or roasted bell peppers before the final cheese topping
• Cheese Variations: Try provolone and fontina for extra richness
• Herb Garden Touch: Fresh basil, oregano, or parsley scattered on top just before serving

Pro Tip: For the most amazing comfort food experience, serve this bubbling beauty with garlic bread for sauce-soaking – pure heaven!

FAQs & Final Thoughts

Let me answer some of the most common questions I get about this cozy meatball casserole!

Final Thoughts

This meatball casserole has become such a treasured recipe in my kitchen, and I just know it’ll become a favorite in yours too! There’s nothing quite like pulling a bubbling, cheese-topped casserole from the oven, knowing dinner is ready to go in one pan. The way the pasta soaks up all that flavorful sauce while baking is pure magic!

Remember – don’t skip that 15-minute rest time (I know it’s hard to wait!), and feel free to make it your own with different meatballs or cheese combinations. If you give this recipe a try, I’d love to hear how it turned out! Be sure to leave a rating and comment below, and tag me in your photos on social media. Happy baking, friends! 🍝

One Pan Meatball Casserole

One Pan Meatball Casserole is an easy, dump it and forget, family favorite. I’ve included options for making it in the slow cooker or as a freezer meal!

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: casserole, freezer meal, meatballs, one pan meal, pasta, Slow Cooker

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 335kcal

Author: Kirsten Simon

Equipment

• 1 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 teaspoons Dried oregano
• 1 teaspoon salt
• Meatballs fully cooked, thawed
• 2 cups shredded mozzarella (or Italian blend cheese)
• Parmesan cheese Optional for garnish
• fresh chopped herbs (such as basil , oregano, and parsley Optional for garnish

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.

Notes

Want to make a smaller batch? Cut the recipe in half and bake in an 8’’ or similar size dish.
Make Ahead: This recipe can be assembled completely the night before, but I wouldn’t do it any sooner than that or the noodles may have a mushy texture after baking.
Freezing Instructions: Prepare the recipe up until baking. Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking, or to bake from froze, baked covered for 1 hour and 30 minutes, and uncovered for 15-20 minutes longer.
Slow Cooker: Prepare as directed, but leave out the milk and add an additional 24 oz jar of marinara sauce. Be sure the ziti noodles are covered with sauce. Cook on HIGH for 2 – 2 ½ hours, or LOW for 3 ⅓ -4 hours or until pasta is tender. Sprinkle mozzarella cheese on top during the last few minutes of cooking and return the lid to allow the cheese to melt. Optional-place under broiler for a few minutes to toast the cheesy top.
Instant Pot: Here is my very similar recipe for Instant Pot Penne Pasta with Meatballs

Nutrition

Calories: 335kcal | Carbohydrates: 49g | Protein: 16g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 932mg | Potassium: 469mg | Fiber: 3g | Sugar: 7g | Vitamin A: 607IU | Vitamin C: 6mg | Calcium: 205mg | Iron: 2mg