Description
An easy, comforting one-pan pasta bake where dry pasta and meatballs cook together in a rich tomato sauce, finished with melted cheese. Perfect for busy weeknights with minimal prep and cleanup.
Ingredients
12 oz short-cut pasta (penne, fusilli, or cavatappi)
8 oz mushrooms, sliced
3 cups marinara sauce
2½ to 3 cups chicken, beef, or vegetable broth
2–3 cloves garlic, minced
16 oz frozen meatballs, thawed
2 cups shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a large, deep baking dish.
- Add the dry pasta, mushrooms, marinara sauce, broth, and garlic to the dish. Stir well to combine.
- Arrange the thawed meatballs evenly throughout the pasta mixture, pressing them slightly into the sauce.
- Cover the dish tightly with foil or parchment paper and bake for 40–45 minutes, stirring once halfway through. If the mixture looks dry, add up to ½ cup additional broth or water.
- Remove the cover and check the pasta for doneness. If needed, cover again and bake for an additional 6–8 minutes until the pasta is tender.
- Sprinkle the mozzarella and Parmesan evenly over the top. Return the dish to the oven uncovered and bake for 10–15 minutes, or until the cheese is melted and lightly golden.
- Season with salt and pepper to taste. Garnish with fresh herbs if desired. Let rest for a few minutes before serving.
Notes
- Different pasta shapes absorb liquid differently; adjust broth as needed.
- Shredding cheese from a block gives the best melting results.
- This dish can be assembled ahead of time and baked later, or frozen after baking for easy future meals.
- Letting the casserole rest after baking helps thicken the sauce naturally.