Description

This hearty Meatball Casserole features juicy homemade beef and pork meatballs nestled in rich tomato sauce, layered with tender pasta, and topped with gooey melted mozzarella cheese. It’s a satisfying, family-friendly main course that’s perfect for weeknight dinners or bringing to potlucks. Enjoy classic Italian-American comfort food in one easy-to-assemble, bake-and-serve dish.

Ingredients

Units Scale

For the Meatballs

1 pound ground beef
1/2 pound ground pork
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup milk
1 large egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

For the Casserole

12 ounces penne pasta (or ziti, cooked al dente)
3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil (for greasing)
Fresh basil leaves, for garnish (optional)

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Instructions

Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, milk, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined (do not overmix). Shape into 1-inch meatballs and place them on a parchment-lined baking sheet.
Brown the Meatballs: Preheat your oven to 400°F (200°C). Bake the meatballs for 15 minutes, or until just browned and cooked through. Remove from the oven and set aside. (Alternatively, you can pan-fry them in batches with a bit of olive oil until browned.)
Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta until just al dente according to package instructions. Drain and set aside.
Assemble the Casserole: Lightly grease a 9×13-inch baking dish with olive oil. Spread half of the cooked pasta in the dish, top with half of the marinara sauce, sprinkle with half of the mozzarella and Parmesan, then arrange half of the meatballs. Repeat the layers with remaining ingredients, finishing with cheese on top.
Bake: Lower oven temperature to 375°F (190°C). Cover the casserole loosely with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes, until the cheese is bubbling and lightly golden.
Serve: Let the casserole cool for 5-10 minutes. Garnish with fresh basil if desired. Slice and serve warm, making sure each portion has plenty of meatballs, pasta, and melted cheese.

Notes

You can make the meatballs ahead and refrigerate or freeze them for quicker assembly.
Substitute turkey or chicken for the beef/pork mix for a lighter version.
Add sautéed mushrooms, spinach, or bell peppers between layers for extra veggies.
Use store-bought meatballs and sauce for an easy shortcut.
Leftovers keep well covered in the fridge for up to 3 days and reheat beautifully.

Nutrition

Serving Size: 1/8 casserole
Calories: 520
Sugar: 7g
Sodium: 730mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 31g
Cholesterol: 95mg