Directions
- Preheat your oven to 180°C (350°F).
- In a medium bowl, combine all meatball ingredients. Mix gently until evenly incorporated but do not overwork.
- Form mixture into 1 ½-inch (4 cm) meatballs and place them on a plate.
- Spread 1 cup (240 ml) of marinara sauce evenly on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Arrange uncooked pasta over the sauce in an even layer.
- Nestle the meatballs evenly among the pasta, spacing them slightly apart.
- Pour the remaining marinara sauce over the pasta and meatballs. Sprinkle oregano, basil, and optional red pepper flakes over the top.
- Cover the dish tightly with foil and bake for 35 minutes. The pasta will absorb the sauce and cook perfectly while baking.
- Remove foil, sprinkle mozzarella and Parmesan evenly on top, and bake uncovered for an additional 10–15 minutes until cheese is melted and lightly golden.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh basil or parsley for a pop of color.
Recipe Details
Prep Time: 20 min
Cook Time: 45–50 min
Total Time: 1 h 5–10 min
Servings: 6–8
Difficulty: Easy
Variations & Substitutions
- Use ground turkey or chicken for a lighter version.
- Swap marinara for homemade tomato-basil sauce for richer flavor.
- Add chopped vegetables like zucchini, bell peppers, or mushrooms for extra nutrition.
- Substitute dairy-free cheese for a vegan-friendly casserole.
Serving Suggestions
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