Easy No-Boil Meatball and Pasta Casserole (Print version)
A cozy no-boil pasta casserole with meatballs, marinara, and melted mozzarella baked together in one dish.
# Ingredients:
For the casserole
01 -
1 tablespoon olive oil or cooking spray, for the dish
02 -
16 oz (450 g) rotini, penne, or ziti, uncooked
03 -
24 oz (680 g) marinara sauce
04 -
3 cups (720 ml) water or low-sodium chicken broth
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
14 oz (400 g) fully cooked small meatballs, thawed if frozen
For topping
10 -
2 cups (225 g) shredded mozzarella cheese
11 -
1/4 cup (25 g) grated Parmesan cheese
12 -
2 tablespoons chopped fresh parsley or basil
# Instructions:
01 -
Preheat the oven to 425°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 -
Add the uncooked pasta, marinara sauce, water or broth, Italian seasoning, garlic powder, salt, and pepper to the dish. Stir well so every piece of pasta is coated.
03 -
Nestle the fully cooked meatballs into the pasta mixture. Press any exposed pasta down into the sauce so it can cook evenly.
04 -
Cover the dish tightly with foil. Bake for 35 minutes, stirring once halfway through if possible, until the pasta is nearly tender.
05 -
Carefully remove the foil and test a piece from the center. If it is still firm, cover again and bake for 5 more minutes.
06 -
Sprinkle mozzarella and Parmesan over the top. Bake uncovered for 8-10 minutes, until the cheese is melted and bubbling.
07 -
Let the casserole rest for 5 minutes so the sauce settles. Finish with parsley or basil before serving.
# Good to know:
01 -
Use fully cooked meatballs for the most reliable timing.
02 -
Best assembled right before baking so the pasta does not absorb the liquid too early.
03 -
Leftovers keep refrigerated for up to 4 days.