Meatballs Parmesan Casserole
A quick, four-ingredient casserole that layers frozen precooked meatballs with marinara and two cheeses for an effortless, family-friendly bake. Ready in under an hour, it’s a dependable last-minute dinner that pairs well with pasta, salad, or garlic bread.
Equipment
- 9x13 baking dish
- Oven
- Spoon or spatula
Ingredients
- 45-50 precooked frozen meatballs
- 4-5 cups marinara sauce homemade or jarred
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish so the casserole doesn’t stick.
- Spread about 1 cup of marinara across the bottom of the prepared dish to create a saucy base.
- Arrange the frozen precooked meatballs in a tight, single layer over the sauce so they’re evenly distributed.
- Spoon the remaining marinara over the meatballs and smooth it with the back of a spoon so each meatball is mostly covered.
- Evenly scatter the shredded mozzarella over the sauced meatballs, then finish with a layer of shredded Parmesan on top.
- Bake uncovered for 35–40 minutes, or until the dish is bubbling and the meatballs are heated through.
- Switch the oven to broil and place the casserole under the broiler 1–2 minutes to brown the cheese—watch closely to prevent burning.
- Remove from the oven and let the casserole rest for about 5 minutes before serving to let the sauce settle.