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cheesy meatball casserole

Recipe by
Beth Pierce
Old Monroe, MO

A Cheesy Meatball Casserole made with homemade beef and Italian sausage meatballs, rigatoni, marinara, Italian seasoning, and oodles of mozzarella cheese all baked to perfection. First the homemade meatballs are mixed, rolled, and baked. Then the uncooked pasta is combined with sauce, water, and seasoning all in one casserole dish making this family friendly meal easy.

yield 8 serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For cheesy meatball casserole

  • 1 lb
    italian sausage
  • 1 lb
    ground beef
  • 3/4 c
    panko bread crumbs
  • 1/2
    onion minced
  • 2 clove
    garlic minced
  • 1 tsp
    italian seasoning
  • 1/3 c
  • 1/2 c
    grated parmesan cheese
  • 2 Tbsp
    chopped fresh parsley
  • 2
  • 16 oz
    package uncooked rigatoni
  • 24 oz
  • 3 c
  • 1 tsp
    italian seasoning
  • 2 c
    shredded mozzarella
  • 2 Tbsp
    chopped fresh parsley

How To Make cheesy meatball casserole

  • 1
    Preheat oven to 375 degrees. Cover a large baking sheet with parchment paper.
  • 2
    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.
  • 3
    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.
  • 4
    In a deep 9×13 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.
  • 5
    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.
  • 6
    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.

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