One Pan Meatball Casserole
A fast, filling, and practically effortless dump-and-bake dinner. Uncooked pasta, marinara, meatballs, milk, and spices cook together in a single dish for an incredibly satisfying meal with minimal cleanup.
Ingredients
Base Ingredients
- 16 oz uncooked ziti pasta Must be uncooked for proper liquid absorption
- 24 ounces marinara sauce Choose a high-quality brand for best flavor
- 1 cup milk Adds creamy richness to the tomato base
- 2 cups water Necessary liquid for cooking the dry pasta
- 1/2 teaspoon garlic powder Enhances the savory, aromatic Italian notes
- 1/2 teaspoon onion powder Builds a deep, delicious underlying flavor base
- 1 teaspoon dried oregano Brings a classic, earthy herbal taste
- 1 teaspoon salt Adjust slightly to your personal preference
- 24 oz meatballs Fully cooked chicken or beef, completely thawed
Toppings
- 2 cups shredded mozzarella Or substitute with an Italian blend cheese
- Parmesan cheese Optional, provides a salty, savory finishing touch
- fresh chopped herbs Optional. Basil, oregano, and parsley all work beautifully
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Grab your 9x13 inch baking dish and pour in the uncooked ziti pasta. Add the marinara sauce, water, milk, and all your spices. Drop in your fully thawed, precooked meatballs and give everything a gentle stir. Ensure every noodle is coated and mostly submerged.
- Cover the dish tightly with aluminum foil. Seal it well to trap steam, which cooks the dry pasta. Slide the covered dish into your preheated oven and bake for 15 minutes.
- Pull the dish out carefully. Slowly peel back the foil (watch out for hot steam) and give everything a thorough stir. Taste a noodle to check if it's al dente. If it's too hard, cover and bake for a few more minutes.
- Once the pasta reaches the perfect al dente texture, remove the foil completely. Sprinkle 2 cups of shredded mozzarella evenly across the top. Return the dish to the oven, uncovered, and bake until the cheese is fully melted and lightly golden.
- Take the casserole out and let it rest for at least 15 minutes so the sauce can thicken. Top with optional parmesan and fresh herbs before serving.
Notes
Make-Ahead: Assemble the dish up to 1 day in advance, cover tightly, and store in the fridge. Bake directly from the fridge. Do not let it sit longer than one day or the noodles will turn mushy.
Freezing: Assemble in the baking dish without baking. Cover tightly with a double layer of foil and freeze for up to 3 months. Thaw completely in the refrigerator overnight before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Substitutions: Penne and rigatoni work well. Avoid delicate pasta like angel hair. Milk can be substituted with an extra cup of water or chicken broth for a dairy-free option.