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Meatball Pasta Bake

This easy-to-make baked casserole is better than lasagna!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 3099 kcal

Equipment

  • 1 Large Stockpot For boiling pasta
  • 1 Large Skillet For browning meatballs and mixing sauce
  • 1 9x13 inch Baking Dish
  • 2 Mixing Spoons/Spatulas For stirring and layering ingredients
  • 1 Aluminum Foil For covering the baking dish

Ingredients
  

Main

  • 1 16 ounce package ziti pasta
  • 1 ½ pounds frozen cooked meatballs thawed
  • 2 28 ounce jars prepared marinara sauce
  • 1 cup ricotta cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 3 cups shredded mozzarella cheese divided
  • ⅔ cup grated Parmesan cheese divided

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
  • Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
  • Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
  • Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!

Notes

Achieving perfectly al dente ziti is crucial; undercook it slightly (as noted, 3 minutes less than package directions) to prevent mushiness during the final bake. While frozen meatballs are convenient, browning them thoroughly in the skillet before adding sauce develops superior flavor and texture. For an elevated marinara, consider sautéing a finely minced fresh garlic clove and a pinch of red pepper flakes before adding the jarred sauce, or stir in a splash of dry red wine to deepen its complexity. Ensure the ricotta is fully incorporated into the sauce for a creamy, consistent mouthfeel throughout the layers. The final uncovered baking step is essential for that coveted golden-brown, bubbly cheese crust.