Name: Easy Meatball Pasta Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 2 Tbsp olive oil; 1 1/4 cups yellow onion (finely chopped); 3 cloves garlic (finely minced); 2/3 cup white cooking wine; 1 28-oz. can crushed tomatoes; 1 1/2 tsp Italian seasoning; 1/2 tsp red pepper flakes; 1 18-oz. bag frozen bite-size meatballs; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 8-10 fresh basil leaves (julienned or roughly chopped, divided); 16 oz box medium shell pasta; 8 oz ball fresh mozzarella (sliced and then torn in half)

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If there’s one dish that never lets me down—whether I’m rushing to get dinner on the table or craving something cozy and satisfying—it’s this Easy Meatball Pasta Bake. Imagine tender, juicy meatballs tucked into a bed of saucy pasta, smothered in gooey melted cheese, and baked to bubbling perfection. It’s got all the comfort of a homemade lasagna, but without the time commitment. This one’s hearty, flavorful, and ridiculously simple to throw together.

I love making this on hectic weeknights when I don’t have the brainpower to invent something new, but still want dinner to feel a little special. It’s also amazing for meal prepping lunches (it reheats like a dream) or as a comforting weekend dinner when you just want to curl up with a warm bowl of something delicious.

This recipe became a regular in my rotation during the early days of juggling work-from-home chaos and homeschooling. I needed something that felt like a hug on a plate but didn’t require culinary acrobatics. Enter: frozen meatballs, jarred marinara, and a little kitchen magic. Now, it’s the kind of dish I make when I want something everyone will love with zero complaints (yes, even the picky eaters!)

Why You’ll Love This Recipe

Ready in under 45 minutes – Most of the work happens in the oven, giving you time to clean up or relax
Cheesy, saucy, comfort food perfection – It’s got layers of flavor with minimal effort
Family-friendly – Even kids go back for seconds (and maybe thirds)
Customizable – Switch up the protein, add veggies, or spice it up—your call
Minimal prep – Using frozen meatballs and jarred sauce is a smart shortcut
Perfect for leftovers – Tastes just as good (if not better) the next day
One-dish wonder – Bake it all in one dish and dinner’s done

Ingredients You’ll Need

Frozen meatballs – Beef, turkey, or plant-based all work. Just make sure they’re fully cooked before baking
Pasta – Penne, rigatoni, or any short pasta that can hold onto sauce. Cook it just until al dente
Marinara sauce – Use your favorite jarred brand or homemade if you have some on hand. Go for bold flavor
Mozzarella cheese – The meltier, the better. Shred your own if you can—it melts smoother
Parmesan cheese – Adds that salty-savory punch on top
Italian seasoning – A little dried oregano, basil, and thyme go a long way
Fresh garlic (optional but recommended) – Sauté it quickly for an extra flavor boost
Olive oil – Just a splash for the garlic or greasing the dish

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13″ baking dish with olive oil or nonstick spray. Set a large pot of salted water to boil for the pasta.

Step 2: Cook the pasta
Boil your pasta until just al dente—don’t overcook it, since it’ll continue cooking in the oven. Drain and set aside.

Step 3: Heat up the meatballs and sauce
In a large skillet over medium heat, warm a drizzle of olive oil. If you’re using garlic, sauté it until fragrant (about 30 seconds). Then add your marinara sauce and frozen meatballs. Simmer for about 8–10 minutes, stirring occasionally, until the meatballs are heated through and the sauce is bubbly.

Pro tip: Taste your sauce and add a pinch of salt, red pepper flakes, or a splash of balsamic vinegar to balance flavors.

Step 4: Combine the pasta and sauce
In a large mixing bowl (or right in the baking dish if you’re into fewer dishes), combine the cooked pasta with the saucy meatballs. Mix gently to coat everything evenly.

Step 5: Layer it up
Transfer everything to the baking dish if you haven’t already. Top generously with shredded mozzarella and a sprinkle of Parmesan. Add a pinch of Italian seasoning over the cheese for extra flavor.

Step 6: Bake until bubbly
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake another 10–15 minutes until the cheese is melted, golden, and bubbly around the edges.

Step 7: Let it rest and serve
Let the bake rest for 5 minutes before diving in. This helps everything set a bit and makes it easier to serve.

Helpful Tips

Meal prepping like a champ
You can make this entire dish ahead of time, cover it tightly, and keep it in the fridge for up to 2 days before baking. When you’re ready to eat, just bake as directed, adding a few extra minutes if it’s cold from the fridge.

Storing leftovers
Leftovers keep well in the fridge for 3–4 days. Store them in an airtight container. This pasta bake also freezes beautifully—just let it cool completely, then freeze in individual portions or as a whole dish.

Reheating without drying out
Microwave individual servings with a splash of water or extra sauce to keep things moist. If you’re reheating a larger portion in the oven, cover it with foil and warm at 350°F for 20–25 minutes.

What to serve with it
A simple green salad with vinaigrette balances the richness perfectly. Garlic bread is always a hit, or roasted veggies if you’re feeling virtuous.

Creative twists
Spicy kick? Stir in some red pepper flakes or a spoonful of Calabrian chili paste.
Protein swap? Use rotisserie chicken, Italian sausage, or even lentil-based meatballs.
Add-ins? Toss in sautéed mushrooms, spinach, or chopped zucchini with the pasta for extra veggies.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Absolutely! Assemble the whole dish up to 2 days in advance. Keep it covered in the fridge until ready to bake.

Can I freeze this recipe?
Yes! After baking, let it cool, then freeze it in portions. Wrap well and label. To reheat, thaw overnight in the fridge and warm in the oven or microwave.

What if I don’t have frozen meatballs?
No problem—make your own or use cooked ground beef, sausage, or even canned beans for a vegetarian version.

Is this good for meal prep?
It’s one of my favorite meal prep dishes! It reheats really well and stays flavorful all week.

How do I make it vegetarian or vegan?
Use plant-based meatballs, dairy-free cheese, and double-check your marinara sauce for animal products. Boom—vegan and still delicious!

This Easy Meatball Pasta Bake is on constant repeat in my kitchen, especially on nights when I need something warm, filling, and totally unfussy. It’s one of those meals that just works—no matter what kind of day you’ve had. Bonus: it makes your kitchen smell amazing.

Give it a try and let me know how it turns out—it’s one of my go-tos for busy nights, and I’d love to hear what fun twists you come up with!