Total Time: 1 hour 30 minutes
Active Prep Time: 30 minutes
Cooking Time: 1 hour
Serving Size: 6-8 people
Difficulty: Intermediate
Intensity: Moderate (involves hands-on meatball forming and a multi-step assembly)
A Hearty, Baked Italian Classic
This Homemade Meatballs Parmesan Casserole is the epitome of comfort food, transforming the classic flavors of spaghetti and meatballs into a decadent, shareable bake. Tender, herb-infused meatballs and al dente pasta are smothered in a robust marinara, layered with creamy ricotta, and blanketed with molten mozzarella and savory Parmesan. It’s a crowd-pleaser perfect for Sunday supper, potlucks, or freezing for future cozy nights.
Ingredients
For the Homemade Meatballs:
1 lb (450g) ground beef (80/20 blend for best flavor)
1/2 lb (225g) ground pork
1 cup panko breadcrumbs
2/3 cup whole milk
1 large egg, lightly beaten
1/2 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh parsley
3 cloves garlic, minced
1 1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (for browning)
For the Casserole:
1 lb (450g) rigatoni or penne pasta
1 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (24 oz) jar good-quality marinara sauce
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and pepper, to taste
For the Cheese Layers:
15 oz (425g) whole-milk ricotta cheese
1 large egg
1/4 cup chopped fresh basil, plus more for garnish
1/4 tsp salt
1 lb (450g) fresh mozzarella cheese, sliced or torn
1 cup shredded low-moisture mozzarella
3/4 cup grated Parmesan cheese
Instructions
Step 1: Prepare the Meatballs (Time: 20 minutes active)
Soak Breadcrumbs: In a large bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes until the milk is absorbed.
Mix Meatball Base: To the same bowl, add the beaten egg, 1/2 cup grated Parmesan, parsley, minced garlic, oregano, salt, and pepper. Mix until well combined.
Add Meat: Add the ground beef and pork. Using your hands, gently mix just until the ingredients are incorporated—overmixing will make the meatballs tough.
Form Meatballs: Roll the mixture into 1.5-inch meatballs (you should get about 24-28). Place them on a parchment-lined baking sheet.
Brown Meatballs: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 2-3 minutes per side. They do not need to be cooked through. Set aside on a clean plate. Reduce heat to medium.
Step 2: Make the Sauce & Cook Pasta (Time: 15 minutes active)
Sauté Aromatics: In the same skillet (with the meatball drippings), add 1 tbsp olive oil. Sauté the diced onion until soft, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
Build Sauce: Pour in the crushed tomatoes and marinara sauce. Add dried basil and red pepper flakes (if using). Stir well, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to low. Season with salt and pepper to taste. Let simmer gently while you cook the pasta.
Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions for al dente (usually 1-2 minutes less than the recommended time). Drain, but do not rinse.
Step 3: Assemble the Casserole (Time: 10 minutes active)
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Prepare Ricotta Mixture: In a medium bowl, stir together the ricotta cheese, 1 egg, 1/4 cup chopped fresh basil, and 1/4 tsp salt until smooth.
Combine Pasta & Sauce: In the empty pasta pot or a very large bowl, combine the drained pasta with about two-thirds of the simmered sauce. Stir to coat thoroughly.
First Layer: Spread half of the saucy pasta evenly in the bottom of the prepared baking dish.
Cheese Layer: Dollop all of the ricotta mixture over the pasta and spread it gently into an even layer with a spoon.
Meatball & Sauce Layer: Nestle all the browned meatballs into the casserole. Pour the remaining one-third of the sauce over the meatballs and pasta.
Second Pasta Layer: Spread the remaining saucy pasta over the meatballs.
Final Cheese Topping: Top evenly with the sliced fresh mozzarella, followed by the shredded mozzarella and the remaining 3/4 cup grated Parmesan.
Step 4: Bake & Serve (Time: 1 hour, mostly hands-off)
Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes.
Brown Cheese: Remove the foil and continue baking, uncovered, for another 25-30 minutes, or until the cheese is golden, bubbly, and the casserole is heated through.
Rest: CRUCIAL STEP: Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the layers to set, making it easier to serve clean portions.
Garnish and Serve: Garnish with additional fresh basil. Serve with a side of garlic bread and a simple green salad.
Nutrition Information (Per Serving, based on 8 servings)
Calories: ~780 kcal
Total Fat: 42g
Saturated Fat: 21g
Cholesterol: 165mg
Sodium: 1450mg
Total Carbohydrates: 52g
Dietary Fiber: 5g
Sugars: 10g
Protein: 48g