One Pan Meatball Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8
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Calories
335 kcal
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Course
Main Course
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Cuisine
American
One Pan Meatball Casserole
Description
This casserole starts by mixing uncooked ziti with marinara sauce, milk, water, dried oregano, salt, garlic powder, onion powder, and fully cooked thawed meatballs in a baking dish. Covered and baked at a high temperature, the pasta absorbs the sauce and liquids, cooking until al dente. Uncovered again, shredded mozzarella cheese is sprinkled on top and melted to create a bubbly, cheesy layer.
The resulting casserole offers tender pasta infused with tomato and herb flavors, complemented by savory meatballs and gooey cheese topping. After baking, resting allows the sauce to thicken for easier serving. This one-dish meal is practical for feeding a family or group, combining protein, starch, and sauce in a single pan with straightforward preparation and clean-up.
Optional garnishes include Parmesan cheese and fresh herbs for added flavor. Adaptations for slow cooker and Instant Pot methods provide additional cooking convenience, and the recipe can be scaled down for smaller portions. Freezing instructions allow preparing the dish ahead of time, freezing before baking, and finishing from frozen when needed.
Ingredients
- 16 oz. package ziti pasta uncooked
- 24 ounces marinara sauce
- 1 cup milk
- 2 cups water
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoons oregano dried
- 1 teaspoon salt
- meatballs , fully cooked, thawed
- 2 cups mozzarella cheese or Italian blend cheese, shredded
- Parmesan Cheese optional, fresh chopped herbs for garnish
- basil
- oregano
- parsley
Instructions
- Preheat oven to 425 degrees F.
- In a 9x13 inch baking dish stir together uncooked pasta, marinara sauce, water, milk, spices and meatballs.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Uncover; stir. Check the pasta for doneness. We want it to be al dente (firm, but almost perfectly cooked). If it’s still too hard, cover the dish and return to the oven for a few minutes.
- Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes or until cheese is melted and bubbly.
- Allow to cool for at least 15 minutes before serving, to allow the sauce to thicken up.
Notes
- To reduce quantity, halve the recipe and use a smaller 8-inch baking dish.
- The casserole can be assembled the night before, but not much earlier to avoid mushy noodles after baking.
- For freezing, prepare up to baking step, cover with foil, freeze up to 3 months, thaw in fridge before baking or bake longer from frozen.
- For slow cooker, omit milk, add extra marinara to cover noodles; cook on HIGH 2-2.5 hours or LOW 3-4 hours, add cheese near end to melt.
- Instant Pot variation exists for similar pasta and meatball dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 932mg | 39% |
| Potassium | 469mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 205mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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