Ingredients
- 1 lb (450 g) pasta (penne, rotini, or elbow macaroni)
- 1 (24 oz) jar marinara or spaghetti sauce
- 1 cup heavy cream or milk
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 tablespoon olive oil or butter
- 3 cups cooked meatballs (homemade or frozen, thawed)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Prepare the sauce: In a large skillet, heat olive oil or butter over medium heat. Add marinara sauce, cream, garlic powder, Italian seasoning, salt, and pepper. Stir and let simmer for 5 minutes.
- Assemble the bake: Combine cooked pasta with the sauce in the skillet or a large bowl. Stir in 1 cup of mozzarella cheese and ¼ cup of parmesan until mixed well.
- Layer it up: Pour half of the pasta mixture into the baking dish. Add the meatballs evenly over the top, then add the remaining pasta mixture around them. Sprinkle with the rest of the mozzarella and parmesan cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10–15 minutes, until the top is golden and bubbly.
- Serve: Let rest 5 minutes before serving. Garnish with chopped parsley and enjoy warm!
Serving Ideas
- Serve with garlic bread or a simple green salad for a full meal.
- Add red pepper flakes for a little heat.
- Top with extra parmesan and fresh basil for Italian flair.
Storage
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or bake at 350°F for 10–15 minutes. To freeze, cool completely and store in an airtight container for up to 2 months. Thaw overnight before reheating.
Tips for Success
- Use al dente pasta—it will continue cooking in the oven.
- Frozen meatballs work great—just thaw them first.
- Want it extra cheesy? Add a layer of ricotta or cream cheese between the pasta and meatballs.
- Try mixing half marinara and half Alfredo sauce for a creamy tomato twist.
Frequently Asked Questions
Can I use homemade meatballs?
Yes! Homemade meatballs taste amazing in this dish. Just cook them first before adding to the bake.
Can I make it ahead of time?
Absolutely. Assemble it, cover, and refrigerate up to 24 hours before baking. Add 10 extra minutes to bake time if chilled.
Can I make it gluten-free?
Yes—just use your favorite gluten-free pasta and sauce.
Conclusion
Cheesy Meatball Pasta Bake is a creamy, melty, crowd-pleasing casserole that’s comfort food at its finest. With tender meatballs, rich sauce, and layers of gooey cheese, it’s the perfect family dinner for busy weeknights or lazy weekends. One bite, and everyone will ask for seconds!
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