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Layered Meatball Casserole

Layered Meatball Casserole

A quick and delicious Layered Meatball Casserole combining savory meatballs, rich marinara sauce, melted mozzarella and Parmesan cheese, and tender pasta. This family-friendly, all-in-one dish is perfect for busy weeknights, offering comforting layers of flavor and easy customization options to satisfy everyone’s tastes.

  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Meatball Mixture

  • 1 lb ground meat (beef, pork, turkey, or a combo)
  • 1 cup bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, chopped
  • ½ cup minced onion
  • 2 eggs, room temperature
  • Salt and pepper, to taste

Sauce and Pasta

  • 4 cups marinara sauce
  • 12 oz cooked pasta (penne, rigatoni, or ziti), cooked al dente and drained

Cheese Layers

  • 2 cups shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese

Herbs and Aromatics

  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Prepare the Meatballs: In a large bowl, combine ground meat, bread crumbs, grated Parmesan, chopped garlic, minced onion, eggs, salt, and pepper. Mix gently until just combined to avoid overmixing. Roll the mixture into small meatballs about 1 to 1.5 inches in diameter. Brown the meatballs in a skillet over medium heat until golden on all sides but not fully cooked through; they will finish baking in the casserole.
  2. Cook the Pasta: While browning meatballs, bring a large pot of salted water to a boil. Cook the pasta until just al dente, then drain well. Set aside to avoid sogginess in the casserole.
  3. Assemble the Layers: Grease a baking dish lightly. Spread a thin layer of marinara sauce on the bottom. Add half of the cooked pasta evenly over the sauce, then place a layer of meatballs on top. Drizzle generously with marinara sauce, then sprinkle half the mozzarella cheese and some of the shredded Parmesan. Repeat the layering with the remaining pasta, meatballs, sauce, and cheeses, finishing with cheese on top.
  4. Bake to Perfection: Cover the casserole loosely with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil for the last 10 minutes to allow the cheese to become bubbly and golden. Let the casserole rest for a few minutes before serving so the layers set and slice neatly.

Notes

  • Use room temperature eggs for better mixing and tender meatballs.
  • Don’t overmix the meat mixture to keep meatballs juicy and tender.
  • Cook pasta al dente to prevent mushiness after baking.
  • Let the casserole rest after baking to help layers hold their shape when sliced.
  • Fresh herbs like basil or parsley brighten the flavor and make a beautiful garnish.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Gluten Free (if using gluten-free bread crumbs and pasta)

Nutrition

  • Serving Size: 1/6 casserole
  • Calories: 450 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 120 mg

Keywords: meatball casserole, layered casserole, baked pasta, family dinner, easy weeknight meal, comfort food, meatballs, Italian casserole, quick dinner