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Meatball Marinara Casserole Dinner

This is the ultimate comfort food that feels like a warm hug on a busy weeknight. Using frozen meatballs means dinner comes together in minutes, but the end result tastes like you've been slow-cooking all day. Fair warning: this one gets requested so often in my house that I now buy meatballs in bulk!
Print Recipe
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz penne pasta
  • 24 oz frozen Italian meatballs thawed
  • 1 28 oz jar marinara sauce
  • 1 15 oz container ricotta cheese
  • 1 egg beaten
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
  2. Cook penne pasta according to package directions until just al dente. Drain and return to pot.
  3. In a large bowl, combine ricotta cheese, beaten egg, 1 cup mozzarella, Parmesan, Italian seasoning, and garlic powder. Mix well.
  4. Add marinara sauce to the cooked pasta and toss to coat evenly.
  5. Spread half of the pasta mixture in the bottom of the prepared baking dish. Arrange meatballs evenly over the pasta.
  6. Drop spoonfuls of the ricotta mixture over the meatballs, then top with remaining pasta.
  7. Cover tightly with foil and bake for 25 minutes.
  8. Remove foil, sprinkle remaining 1 cup mozzarella over the top, and bake uncovered for 10 more minutes until cheese is melted and bubbly.
  9. Let stand 5 minutes, garnish with fresh parsley, and serve hot.