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

There’s just something irresistible about a warm, bubbling casserole straight from the oven, and this Cheesy Meatball Pasta Bake Recipe is exactly that kind of comfort food. Layers of tender pasta, juicy meatballs, and gooey, melty cheese come together to make a dish that’s both hearty and satisfying — and honestly, it’s one of those meals that brings an easy, happy vibe to your weeknight dinners.

A black baking dish filled with baked pasta and meatballs is shown. The dish has a red tomato sauce base with penne pasta mixed in. On top, there are browned meatballs scattered in a layer. The top layer is melted cheese that is creamy white with golden-brown spots, slightly bubbling and stretched as a spoon lifts a portion. Small green parsley bits are sprinkled over the cheese. The background and surface are 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

I've always been a fan of recipes that feel like a hug on a plate, and this Cheesy Meatball Pasta Bake Recipe fits the bill perfectly. What makes it so special isn’t just the taste, but how simple it is to pull together — even on busy nights.

One-Pan Convenience: Everything cooks in one baking dish, making cleanup a breeze.
Uncooked Pasta Magic: No need to boil pasta first, which saves time and fuss.
Flavor-Packed Sauce: Marinara blends with chicken stock and milk for a creamy, rich base.
Cheese Lovers’ Dream: Mozzarella and Parmesan combine for a golden, bubbly, irresistible topping.

Ingredients & Why They Work

Each ingredient in this bake plays a crucial role, creating a balance of flavor and texture. From the hearty meatballs to the creamy sauce and the perfect cheese topping, these components come together to make every bite satisfying. Here are some insider tips on what to look for when shopping.

Flat lay of dry penne pasta scattered beside a simple white ceramic bowl filled with bright red marinara sauce, a neat pile of golden-brown cooked meatballs arranged on a white plate, a small white bowl holding pale chicken stock, another small white bowl with clear water, a third small white bowl filled with creamy white milk, a pinch of mixed Italian seasoning and red pepper flakes elegantly displayed side by side on a white ceramic plate, a small white bowl of rich golden olive oil, a small mound of finely shredded pale Parmesan cheese, a similar amount of fluffy shredded mozzarella cheese on a white dish, a few fresh sprigs of bright green chopped parsley, and two uncracked brown eggs placed neatly together all 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: Use a sturdy shape like penne or rigatoni; it holds up well soaking in the sauce without turning mushy.
Marinara sauce: Pick a good-quality jarred sauce to save time, or use homemade if you’re feeling ambitious — it’s the flavor backbone.
Cooked meatballs: Using pre-cooked meatballs keeps things quick, and you can easily swap in any type you like — beef, pork, turkey, or even plant-based.
Chicken stock: This adds a depth of flavor and keeps the pasta moist as it cooks in the oven.
Milk: Adds creaminess without heaviness, which makes the sauce silky and rich.
Italian seasoning: A blend of herbs that ties all the flavors together – fragrant and familiar.
Red pepper flakes: Just a pinch awakens the dish with gentle heat, but you can adjust to your liking.
Olive oil: Helps everything meld smoothly, and adds a subtle, fruity richness.
Salt: Enhances all the flavors — don’t skip it! Taste as you go.
Shredded Parmesan cheese: Sharp and nutty, it gives the bake that classic cheesy punch.
Shredded Mozzarella: For that meltiness that pulls apart in cheesy strings — heaven!
Chopped parsley: Fresh and bright, it adds a pop of color and freshness at the end.

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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

What I love most about this Cheesy Meatball Pasta Bake Recipe is how flexible it is. I often tweak it based on what I have in the fridge or what my family is craving. Don’t be shy to make it your own!

Variation: I sometimes swap out chicken stock for vegetable stock to keep it vegetarian-friendly when using veggie meatballs — it’s just as flavorful.
Spice level: I dial red pepper flakes way down when the kids are around, and add extra if guests want a little kick.
Cheese choices: Feel free to mix mozzarella with provolone or even a bit of cheddar for a different flavor twist.
Meatball type: Homemade or store-bought, beef or turkey, this recipe welcomes them all — try making mini meatballs for a fun presentation too!

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

The image shows a close-up of a white bowl filled with penne pasta and round meatballs mixed in a thick, orange-red tomato sauce. The pasta is covered in sauce, with some pieces showing soft texture and others slightly firm edges. The meatballs are browned and have a textured surface, partially coated in the sauce. Small green parsley leaves are sprinkled on top, adding a fresh contrast. A silver fork is placed at the back inside the bowl, with a white marbled surface beneath. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather the Ingredients and Preheat Your Oven

First things first, I set my oven to 425°F (220°C). Having the oven fully preheated ensures that your pasta bake cooks evenly, giving that lovely golden top by the time it’s done. Meanwhile, I arrange all my ingredients near the stove to have everything ready — makes the process smooth and stress-free.

Step 2: Combine the Pasta, Sauces, and Liquids

I grab my trusty 9x13-inch baking dish and add the dry pasta right into it — yes, uncooked. Then I pour in the marinara sauce, chicken stock, water, and milk. I drizzle the olive oil over, sprinkle Italian seasoning, red pepper flakes, and salt. After everything’s in, I give it a good stir to combine — making sure the pasta is nicely coated and submerged so it cooks through without drying out.

Step 3: Arrange the Meatballs and Cover Tightly

Next, I arrange the cooked meatballs on top of the mixture. It’s important that the meatballs aren’t buried underneath — this way, they get that little bit of caramelization in the oven. Once done, I cover the dish tightly with aluminum foil to trap the steam, which helps the pasta soften perfectly.

Step 4: Bake and Check for Doneness

Pop the dish into the oven and bake for 35 to 40 minutes. When the timer goes off, I carefully remove it (it’s heavy, so use oven mitts!) and take off the foil. I gently stir the pasta to check the texture — it should be tender but not mushy yet, because we’ll bake it some more.

Step 5: Add the Cheese and Finish Baking

Now comes the best part: sprinkling on the Parmesan and mozzarella. I spread the cheese evenly over the top and return the dish to the oven for another 8 to 10 minutes until everything’s melted and bubbly. For extra golden spots, I turn on the broiler for a couple of minutes, but watch closely to avoid burning.

Step 6: Garnish and Serve

Finally, I sprinkle chopped fresh parsley on top — it adds a lovely touch of color and freshness to balance the rich, cheesy bake. Serve it straight from the dish while it’s warm and gooey!

Top Tip

Over the years, I’ve realized that nailing the pasta’s texture in this Cheesy Meatball Pasta Bake Recipe really makes all the difference. These tips helped me avoid mushy or undercooked results, and I hope they help you too!

Use Sturdy Pasta Shapes: I always go for penne or rigatoni because their tubular shape catches sauce beautifully without breaking down.
Don’t Skip the Liquid Ratio: The combo of chicken stock, milk, and water keeps pasta moist and creamy — make sure to measure carefully.
Tight Foil Seal: Cover your baking dish tightly to trap steam, which helps the uncooked pasta soften during baking.
Check Before Cheese: Stir gently after the first bake to make sure the pasta is tender before adding cheese — no one likes tough noodles under gooey cheese!

How to Serve Cheesy Meatball Pasta Bake Recipe

cheesy meatball casserole - Serving Suggestion

Garnishes

I always reach for fresh chopped parsley because it adds a fresh, herbal brightness that cuts through the richness. Sometimes I sprinkle a little extra Parmesan on top just before serving for a salty finish. A few cracks of black pepper also add a nice touch.

Side Dishes

This pasta bake stands beautifully on its own, but my go-to sides are a crisp green salad with lemon vinaigrette and some crusty garlic bread for mopping up every last bit of sauce. Roasted veggies like broccoli or asparagus work great too for a well-rounded meal.

Creative Ways to Present

For special occasions, I like serving individual portions in mini casserole dishes or even oven-safe ramekins — it makes the meal feel extra special and fun. Adding a sprinkle of red pepper flakes and a few leaves of basil on top gives a restaurant-style finish!

Make Ahead and Storage

Storing Leftovers

After dinner, I let the leftovers cool to room temperature, then cover the dish tightly with foil or transfer portions into airtight containers. Stored in the refrigerator, it keeps well for 3-4 days and reheats beautifully without drying out.

Freezing

I’ve frozen this Cheesy Meatball Pasta Bake Recipe several times — just make sure to freeze it before the final cheesy bake step. Thaw overnight in the fridge and bake with cheese added fresh later for best results.

Reheating

Reheat leftovers in the oven at 350°F (175°C) covered loosely with foil to prevent drying out, usually about 20 minutes. Microwaving works too for a quicker meal, but I find the oven keeps the texture and melty cheese way better.

Frequently Asked Questions:

Can I use frozen meatballs in this recipe?

Absolutely! Just make sure to thaw them before arranging on the pasta so they cook evenly. Using pre-cooked frozen meatballs works perfectly here for convenience.

Can I substitute the chicken stock with vegetable stock?

Yes, vegetable stock is a great plant-based alternative and works well to keep all the flavor balanced if you prefer to make the dish vegetarian with veggie meatballs.

Do I need to boil the pasta first?

Nope! One of the best parts of this recipe is using uncooked pasta that bakes directly in the sauce, absorbing flavor and softening during baking.

How spicy is this Cheesy Meatball Pasta Bake Recipe?

The recipe includes red pepper flakes for a mild kick, but you can totally adjust the amount depending on your heat preference — from none for kids to extra spicy for adults.

Final Thoughts

This Cheesy Meatball Pasta Bake Recipe is one of my all-time favorites to share with friends and family. It’s simple enough to make on a weeknight but impressive enough for company. The cozy combination of flavors and textures feels like the ultimate comfort food — and I have no doubt you’ll love it just as much. So roll up your sleeves, and get ready to enjoy a cheesy, meaty, pasta-filled meal that will soon become a staple in your home too!