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Meatballs And Cheese And Bake

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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Active Hands-On Time: Medium-High
Overall Recipe Intensity: Medium
Servings: 6
Yield: One 9×13 inch casserole

A Hearty, Cheesy Family Favorite

There’s something universally comforting about tender, herb-infused meatballs smothered in rich marinara and melted, bubbling cheese. This Baked Meatballs and Cheese Casserole is the ultimate weeknight hero—a complete, satisfying meal layered with flavor and baked to golden perfection. It’s easier than making a separate pasta dish, as everything comes together in one glorious dish. Perfect for feeding a crowd, meal prepping, or simply treating your family to a delicious, no-fuss dinner.

Ingredients

For the Meatballs:

  • 1 lb (450g) ground beef (80/20 blend for best flavor)

  • 1 lb (450g) ground Italian sausage (mild or hot)

  • 1 large egg

  • 1/2 cup Italian-seasoned breadcrumbs

  • 1/4 cup whole milk

  • 1/2 cup finely grated Parmesan cheese

  • 3 cloves garlic, minced

  • 1/4 cup fresh parsley, finely chopped

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 1/4 tsp black pepper

For the Casserole:

  • 2 (24 oz) jars of good-quality marinara sauce (or 6 cups homemade)

  • 12 oz dried mezze rigatoni or penne pasta

  • 8 oz (about 2 cups) low-moisture mozzarella cheese, shredded

  • 4 oz (about 1 cup) Provolone cheese, shredded

  • Fresh basil or parsley, for garnish

Equipment:

  • Large mixing bowl

  • Rimmed baking sheet

  • 9×13 inch baking dish

  • Large pot for boiling pasta

Step-by-Step Instructions

Step 1: Prep and Preheat

Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil for the pasta later. Lightly grease your 9×13 inch baking dish.

Step 2: Make the Meatball Mixture

In a large bowl, combine the breadcrumbs and milk. Let it sit for 2 minutes to form a panade (this keeps meatballs tender). Add the ground beef, Italian sausage, egg, Parmesan, garlic, parsley, oregano, salt, and pepper. Using clean hands or a fork, mix just until combined. Avoid overmixing, which can lead to tough meatballs.

Step 3: Form and Bake the Meatballs

Shape the mixture into 1.5-inch meatballs (you should get about 24-28). Place them on the greased or parchment-lined rimmed baking sheet, spaced slightly apart. Bake in the preheated oven for 18-20 minutes, until browned and cooked through. Remove and set aside. Reduce oven temperature to 375°F (190°C).

Step 4: Cook the Pasta

While the meatballs bake, cook the pasta in the boiling salted water for 2-3 minutes less than the package directions for al dente. It will finish cooking in the oven. Drain well.

Step 5: Assemble the Casserole

In the large pot used for the pasta (or in a big bowl), combine the drained pasta, marinara sauce, and half of the baked meatballs (gently chopped or left whole—your choice!). Stir until everything is evenly coated. Pour half of this pasta-meatball mixture into the prepared baking dish. Sprinkle with half of the shredded mozzarella and Provolone. Top with the remaining pasta mixture. Arrange the remaining whole meatballs on top. Finish by sprinkling the remaining cheese evenly over everything.

Step 6: Bake to Bubbly Perfection

Cover the dish loosely with aluminum foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is completely melted, bubbling, and has golden spots.

Step 7: Rest and Serve

Remove the casserole from the oven and let it rest for 8-10 minutes before serving. This crucial step allows the sauce to set slightly, making it easier to serve. Garnish with fresh basil or parsley.

Chef’s Notes & Tips for Success

  • Make-Ahead: Assemble the entire casserole up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 10-15 minutes to the covered baking time.

  • Freezing: Assemble the unbaked casserole (without garnishing), wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

  • Cheese Choice: For the best melt and flavor, always shred cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

  • Meat Variations: Use all beef, a beef/pork blend, or ground turkey/chicken for a lighter version (add an extra tbsp of olive oil to the mixture if using lean meats).

Nutrition Information

Please note: Nutritional values are estimates calculated using an online database and will vary based on specific ingredients and brands used.

Serving Size: 1/6 of the casserole
Calories: 780
Total Fat: 38g | Saturated Fat: 16g
Cholesterol: 145mg
Sodium: 1580mg
Total Carbohydrates: 62g | Dietary Fiber: 6g | Sugars: 10g
Protein: 48g

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