This cheesy meatball pasta bake is a one pot meal the whole family will love. With minimal prep, this recipe is easy to make with simple ingredients but the results are satisfying and comforting.
So, I’ve been experimenting with casseroles lately in an effort to find some quick and easy dishes to make during the week. This stuffed pepper casserole was a winner for me too. But this meatball pasta bake recipe is even easier.
The only hands-on time is making the homemade meatballs which takes 5 minutes. After that, the meatballs will bake and then you can assemble the casserole. Once the casserole is in the oven, you’re just waiting to add the cheese. My favorite kind of waiting.
For this type of recipe (kind of like a dump-and-bake recipe if you’ve heard of those) you’re not required to boil the pasta first.
Usually, when I make pasta and meatballs, I’ll have one pot going to boil the noodles, another for making the sauce, and then the meatballs cooking at the same time.
This type of no-boil pasta bake recipe simplifies the process with great results.
For me, pasta will always taste better boiled to just al dente. But what’s nice about this easy recipe is that the pasta absorbs so much flavor while it’s cooking and the starch combines with the rich tomato sauce and the result is a really creamy kind of texture.
While I was testing this recipe, my son took one look and said “Let me know when that’s ready”. And he had seconds, which is always a win!
If you like this recipe, try a tuna sushi bake next and then browse this list of 14 no boil pasta bake recipes for even more ideas. If you love this idea, try this easy sausage pasta bake variation!
Ingredients
See the recipe card for exact amounts.
- Meatballs: the meatballs are a simple mix of ground beef, an egg for binding, panko breadcrumbs, Italian seasoning for flavor, and salt.
- Pasta: I like this tube shape called Elicoidali. The tube shape allows the tomato sauce to get inside the noodles, resulting in more flavor. Any short type of pasta shape should work. Try rigatoni, penne, ziti, or fusilli pasta.
- Sauce: the sauce is simply crushed tomatoes and Italian seasoning. I use my own Italian seasoning mix which is a blend of dried basil, dried parsley, dried oregano, garlic powder, onion powder, rosemary, and red pepper flakes.
- Cheese: I used an extra old sharp white cheddar for bold flavor.
Substitutions
- Meatballs: try another cooked meatball. If using frozen fully cooked meatballs, allow them to thaw first. Try ground chicken meatballs or ground turkey meatballs.
- Sauce: Try any jarred pasta sauce or marinara sauce that you like.
- Cheese: Try Mozzarella cheese, Cheddar cheese, Gouda, or Monterey Jack instead or a mix of cheeses. Grate Parmesan cheese on top.
Instructions
Prep Tips
Start by making the meatballs.
- Add the meatball ingredients to a large bowl. Mix well.
- Set the formed meatballs on a baking tray.
I use a small cookie scoop to scoop the meatball mixture. This helps ensure my meatballs are evenly portioned. This means they’ll cook evenly.
The government of Canada says ground beef is cooked at an internal temperature of 160°F (71°C).
- Bake for 15-20 minutes or until cooked.
- Mix the crushed tomatoes with the Italian seasoning. Combine the tomato sauce with the water. Salt and pepper to taste.
- Pour the tomato sauce into the casserole dish.
- Next, add the uncooked pasta.
- Push it down so that it’s submerged in the liquid.
- Add the meatballs, evenly spacing them throughout the dish. Push them down halfway into the liquid.
Add a sheet of aluminum foil and tightly cover the dish. This helps keep any moisture inside the dish, and results in tender meatballs and pasta that is soft and cooked through evenly.
Bake for 40 minutes.
- Carefully remove the foil and add the shredded cheese.
- Return to the oven and broil for 2-3 minutes, until the cheese is bubbling and browned.
Alternatively, bake for another 4-5, until the cheese is melted.
Tips for making a no boil pasta and meatball bake
- foil: covering the dish with foil is an important step. This helps keep moisture inside the dish and ensures that the pasta will cook evenly. If you don’t cover the dish, the top of the pasta will be less cooked and will be dried out.
- shortcuts: make it even easier by skipping making your own meatballs and sauce. Use thawed cooked meatballs, jarred sauce, and shredded cheese for a cheesy meatball pasta with only 2 minutes of prep.
- customize: If you like lots of cheese, feel free to double the amount or use a different cheese. Try browned sausage instead of meatballs. Garnish with fresh basil or fresh parsley.
What to serve with a cheesy meatball bake
We’ve already got the cheese and meat in this dish, so simple sides go well. Try roasted broccoli and carrots, brown sugar Brussels sprouts, sesame roasted broccoli, or a simple side salad.
Try this no boil rice stuffed pepper casserole next.
Storage
Store the leftovers in an airtight container in the fridge for 3-4 days.
FAQs
No, the pasta doesn’t need to be cooked first. It will cook in the liquid while it bakes.
If you’d rather use frozen (fully cooked) meatballs for this recipe instead of making them, thaw the meatballs before adding them.
Cheesy Meatball Pasta Bake
Equipment
Ingredients
For the Meatballs
- 1 lb. beef
- ½ cup breadcrumbs
- 1 large egg
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Casserole
- 1 lb. uncooked pasta I used Elicoidali (16 oz)
- 3 cups water
- 24 oz crushed tomatoes
- 1 tablespoon Italian seasoning
- 2 cups shredded cheese
Instructions
For the Meatballs
- Preheat oven to 400°F (200℃).
- Make the meatballs: Combine all ingredients in a large bowl and mix well.
- Portion using a 1 1/2 tablespoon cookie scoop or similar. Roll by hand into balls and place on a baking sheet.
- Bake for 18-20 minutes or until cooked through.
For the Casserole
- In a large bowl or measuring cup, mix the crushed tomato, Italian seasoning, and water. Season with salt and pepper.
- Add the sauce to the casserole dish, followed by the uncooked pasta. Make sure the pasta is submerged.
- Add the meatballs, spacing them evenly. Cover tightly with foil. Bake for 40 minutes.
- Remove the foil carefully and add the shredded cheese.
- Broil for 2-3 minutes until the cheese is browned and bubbling or bake for 5 minutes until the cheese is melted.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
I would like to try this recipe but the Italian seasoning measurements are not listed in the recipe itself. I could improvise on this, but it might be helpful to others who are unfamiliar.
Hi Lisa!
Thanks for pointing this out, somehow that amount didn’t get copied over and I’ve fixed the recipe card. Have a great weekend!
Jacqueline