Meatball Casserole

5 from 1 vote

Enjoy this Meatball Casserole for a cozy weeknight dinner with homemade meatballs, rigatoni, marinara, and plenty of melty mozzarella. It’s simple to prep and always a family favorite.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Meatball Casserole

Servings:

Calories: 651kcal

Author: Ryan Allen

Equipment

Ingredients

Homemade Meatballs

1 ½ pounds ground beef
¾ cup breadcrumbs plain or Italian-style
½ cup milk
1 large egg
½ cup parmesan cheese
2 tablespoons fresh parsley chopped
2 teaspoons garlic minced
1 teaspoon onion powder
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon Worcestershire Sauce
2 tablespoons olive oil

Pasta

1 pound rigatoni pasta
28 ounces marinara sauce
15 ounce can diced tomatoes drained
2 cups fresh spinach
2 ½ cups mozzarella cheese

Instructions

In a large bowl, add ground beef, bread crumbs, milk, egg, parmesan cheese, parsley, garlic, onion powder, Italian seasoning, salt, and Worcestershire Sauce. Mix until just combined and don't overmix. Roll into 1½ meatballs and place on parchment paper.
In a large pot, cook the pasta just before it is al dente, according to the package directions. Then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches, cooking on each side for 1½ minutes. Remove and set aside.
Add marinara sauce, diced tomatoes, and spinach to the skillet. Cook until the spinach starts to wilt, stirring occasionally.
Layer half the pasta on the bottom of the baking dish. Then top with half the pasta sauces and 1 cup of cheese. Add the remaining pasta and sauce, then add the meatballs on top and top with the remaining cheese.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue to bake for 10 minutes. Let it rest for 5 minutes before serving and enjoy!

Notes

Cook the pasta slightly al dente so it bakes perfectly without getting mushy.
Sear the meatballs on the stovetop to add flavor and help them hold their shape.
Use a mix of drained diced tomatoes and marinara sauce to keep the casserole moist.
Spread mozzarella evenly between layers for a gooey, cheesy finish.

Nutrition