Name: Cheesy Meatball Pasta Bake Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 16 ounce dry pasta (500 grams); 1 jar marinara sauce (24-28 ounce); 24-30 cooked meatballs; 1.5 cup chicken stock; 1 cup water; 1 cup milk; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes (adjust as per taste); 2 teaspoon olive oil; Salt to taste; ⅓ cup shredded Parmesan cheese; 1.5 cup shredded Mozzarella cheese; Chopped parsley for garnish

There’s something incredibly comforting about a warm, cheesy pasta dish bubbling straight from the oven. This Cheesy Meatball Pasta Bake Recipe combines tender pasta, juicy meatballs, and melting mozzarella for a feast that's pure joy on a plate. Trust me, once you try it, it'll be going into your dinner rotation often.

A close-up view of a black rectangular baking dish filled with a baked pasta and meatball casserole, showing at least three layers: the bottom layer has small pasta shells mixed with red tomato sauce, the middle layer consists of browned meatballs, and the top layer is melted golden cheese with some green herbs sprinkled for garnish. A black spoon with a wooden handle is lifting a serving from the dish, lifting pasta, meatball, and stretchy melted cheese strands dripping down. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Meatball Pasta Bake Recipe
Top Tip
How to Serve Cheesy Meatball Pasta Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Meatball Pasta Bake Recipe

Why You'll Love This Recipe

This Cheesy Meatball Pasta Bake Recipe is one of those hearty dishes that feels like a big, cozy hug. I love how it’s fuss-free but still delivers big flavors and that irresistible gooey cheese pull everyone raves about. It’s perfect for weeknight dinners yet special enough for guests.

One-pot convenience: You bake the pasta and meatballs all together, saving you time on messy pots and pans.
Juicy meatballs inside every bite: Pre-cooked meatballs soak up the sauce, staying tender and flavorful throughout baking.
Cheese overload: Mozzarella and parmesan make the top perfectly bubbly and golden, giving you that crave-worthy finish.
Flexible and forgiving: You can easily swap meatballs or tweak the spices to your liking without any stress.

Ingredients & Why They Work

The ingredients in this bake come together in a way that’s simple yet incredibly comforting — each plays a crucial role, from the creamy sauce to hearty meatballs and tender pasta. I always suggest grabbing a good-quality marinara and pre-cooked meatballs if you’re short on time. Here’s a quick run-down:

Flat lay of dry uncooked penne pasta, a small white bowl of bright red marinara sauce, a cluster of cooked brown meatballs, a small white bowl of pale golden olive oil, a small white bowl of creamy white milk, a small white bowl of clear chicken stock, a small white bowl of water, a small heap of dried Italian seasoning herbs, a small white bowl of red pepper flakes, a small white bowl of coarse salt, a small mound of shredded white Parmesan cheese, a small pile of shredded mozzarella cheese, fresh green chopped parsley, two whole uncracked brown eggs all arranged with perfect symmetry on simple white ceramic dishes and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dry pasta: I like using penne or rigatoni to hold onto those cheesy, saucy bits beautifully.
Marinara sauce: Use your favorite jarred variety or homemade – the tomato base ties everything together.
Cooked meatballs: Pre-cooked are best here — they absorb flavor and stay juicy after baking.
Chicken stock: Adds richness and depth to the sauce without overpowering.
Water and Milk: This combo keeps the sauce creamy but light enough to mingle with the pasta perfectly.
Italian seasoning: Classic herbs like oregano and basil bring that authentic Italian vibe.
Red pepper flakes: For just the right hint of heat — adjust based on your mood.
Olive oil: Helps everything cook evenly and adds a subtle fruity note.
Salt: Seasoning is key, so don’t shy away but taste before adding more.
Shredded Parmesan cheese: Adds a nutty, sharp layer of flavor.
Shredded Mozzarella: The star of the show for melt and stretch.
Chopped parsley: Freshens up the final dish with a pop of color and mild herbiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This bake is so versatile—I love swapping out meatballs for spicy sausage or even a plant-based option for my vegetarian friends. It’s a blank canvas that you can tweak with your favorite cheeses or extra veggies like spinach or mushrooms. Don’t hesitate to get creative!

Variation: One time, I added a handful of chopped roasted red peppers and it gave a beautiful smoky sweetness that paired wonderfully with the spicy red pepper flakes.

Step-by-Step: How I Make Cheesy Meatball Pasta Bake Recipe

A close-up view of a white bowl filled with three large brown meatballs and penne pasta, all covered in thick red tomato sauce. The pasta has a soft texture with sauce clinging to each piece, and the meatballs have a slightly browned crust. Small green parsley leaves are sprinkled on top for color contrast. A silver fork rests at the back of the bowl on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Assemble Your Ingredients in One Dish

Preheat your oven to 425°F. Grab a 9x13-inch baking dish and toss in the dry pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Give it a good stir so everything’s evenly mixed. This is the magic of the recipe—the pasta cooks in the sauce right in the oven, soaking up all those flavors.

Step 2: Add Those Meatballs

Next, arrange your cooked meatballs evenly over the pasta mixture. I usually nestle them a bit so they soak into the sauce during baking and stay tender. Cover the dish tightly with foil to trap the steam and bake for 35 to 40 minutes. This step softens the pasta just right.

Step 3: Add Cheese and Bake Again

Carefully take out the hot baking dish (it’s heavy, so use oven mitts!). Remove the foil and gently stir once to check if the pasta is tender. Then sprinkle shredded parmesan and mozzarella all over the top. Bake uncovered for another 8 to 10 minutes, until the cheese melts and bubbles delightfully. If you want that golden brown finish, pop it under the broiler for a few minutes—just watch closely so it doesn’t burn!

Step 4: Garnish and Serve

Once out of the oven, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve it warm and watch everyone dig in—with smiles, no doubt.

Top Tip

From my experiments, I’ve learned that the key to a perfect Cheesy Meatball Pasta Bake Recipe is balancing moisture and cheese for that ideal texture. Here are some must-know pointers:

Use dry pasta, not cooked pasta: Since it cooks in the oven, dry pasta absorbs flavors and stays tender, while pre-cooked pasta can get mushy.
Cover tightly with foil: This traps steam and ensures your pasta cooks evenly without drying out.
Add cheese at the right stage: Wait until the pasta is mostly cooked before adding cheese to avoid it burning or getting rubbery.
Watch the broiler carefully: It works fast—just a few minutes to get that golden crisp top without scorching.

How to Serve Cheesy Meatball Pasta Bake Recipe

Cheesy Meatball Pasta - Serving Suggestion

Garnishes

I love finishing this dish with fresh chopped parsley because it adds just the right pop of color and a fresh, herbaceous note that brightens those rich flavors. Sometimes, I sprinkle a touch of extra parmesan before serving for cheesier indulgence.

Side Dishes

This bake pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread is a no-brainer for mopping up that cheesy sauce, but roasted veggies like zucchini or broccoli also make great, lighter sides.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins with a sprinkle of fresh basil or even mini meatball skewers on the side for a fun twist. You could also layer it like a lasagna in a deep dish for an impressive crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

After dinner, let leftovers cool before covering tightly and storing in the fridge. I find they keep really well for up to 3 days without losing that lovely saucy texture, making for an easy lunch the next day.

Freezing

This dish freezes surprisingly well. I usually cool it completely, pack in an airtight container, and freeze for up to 2 months. When ready, thaw overnight in the fridge and reheat—it keeps the flavor and cheese texture beautifully.

Reheating

Reheat leftovers in the oven at 350°F with foil on for about 20 minutes or until warmed through. To refresh the cheese topping, remove foil in the last 5 minutes or broil briefly for that melty finish.

Frequently Asked Questions:

Can I use frozen meatballs for this Cheesy Meatball Pasta Bake Recipe?

Absolutely! Just make sure to thaw and partially cook them before adding to the bake for even cooking and best texture.

What pasta shape works best in this recipe?

Medium-sized tubular pasta like penne or rigatoni works great because it holds the sauce well and cooks uniformly in the bake. Avoid very thin pasta as it may overcook.

Can I make this recipe dairy-free or vegan?

Definitely! Swap the meatballs for your favorite plant-based option, and use dairy-free cheese alternatives and plant-based milk. The flavor will still be fantastic.

How do I prevent the pasta from being too dry or too watery?

Using a combination of marinara sauce, chicken stock, water, and milk balances the moisture. Be sure to cover the dish tightly with foil during the first bake stage to trap steam. If needed, adjust liquids slightly depending on your pasta brand.

Final Thoughts

This Cheesy Meatball Pasta Bake Recipe isn’t just dinner—it’s a little celebration of flavors and textures that comfort and satisfy every time I make it. It’s a recipe I happily share with friends because I know it’ll bring smiles and leftovers to love. So go ahead, give it a try, and make a new favorite!