Cheesy Meatball Casserole

A Cheesy Meatball Casserole with homemade meatballs, rigatoni and marinara sauce all smothered in a blanket of mozzarella and fresh parsley. This family friendly dish is always a welcome sight on the dinner table.

Course main meal beef

Cuisine Italian

Keyword cheesy meatball casserole, meatball casserole recipe, meatball pasta casserole

Prep Time 20

Cook Time 1 10

Servings servings

Calories 731kcal

Author Beth Pierce

Ingredients

Meatballs
1 lb. Italian Sausage
1 lb. ground beef
¾ cup Panko Breadcrumbs
½ onion minced
2 cloves garlic minced
1 teaspoon Italian Seasoning
⅓ cup milk
½ cup grated Parmesan Cheese
2 tablespoons chopped fresh parsley
2 eggs
Casserole
16 ounce package uncooked rigatoni
24 ounces marinara
3 cups water
1 teaspoon Italian Seasoning
2 cups shredded mozzarella
2 tablespoons chopped fresh parsley

Instructions

Preheat oven to 375 degrees. Cover a large baking sheet with parchment paper.
Combine the Italian Sausage, ground beef, breadcrumbs, onion, garlic, Italian Seasoning, milk, Parmesan Cheese, chopped parsley, and eggs in a large bowl. Use your clean hands or a wooden spoon to combine the mixture.
Using a small cookie scoop (for portioning) roll the meatballs and place them on the prepared baking sheet. Bake for 20 minutes or until browned and cooked through. Set them aside.
In a deep 9x13 inch baking dish add the rigatoni, marinara sauce, water, and Italian seasoning, Cover the casserole dish tightly with aluminum foil. Bake for 30 minutes. Remove from the oven and add the baked meatballs to the casserole dish with the pasta. Cover and bake another 10 minutes or until the pasta is tender and the meatballs are heated through.
Remove the foil and sprinkle with mozzarella. Bake uncovered for another 10 minutes or until the cheese is melted and very lightly browned. Top with chopped parsley and serve promptly.

Notes

Don't overmix the meatball mixture. Skip the machines and gently combine by hand or with a wooden spoon. Mix just until combined.
Don't roll the balls too tight. Just roll enough for the ball to hold together.
To help the meatballs keep their spherical shape place the baking sheet in the freezer for about 30 minutes.
These meatballs are absolutely delicious however feel free to substitute any fully cooked fresh or frozen meatballs. If using frozen meatballs make sure they are completely thawed. You can use chicken, turkey, pork, beef meatballs or any combination.
You can substitute rotini, penne, mostaccioli, elbows, or cavatappi pasta for the rigatoni.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze leftovers for up to 3 months. Defrost in the refrigerator overnight. Then microwave at a reduced power so the meatballs heat up before the pasta is overcooked.

Nutrition