Easy Meatball Casserole / Delicious one pot meal ❤️

This comforting pasta bake is the kind of dinner that makes everyone show up to the table fast. It has juicy little meatballs, tender pasta baked right in the sauce, and a golden cheesy top that feels extra special without making the cooking hard. It is warm, family-friendly, and simple enough for a busy day, but still tastes like you put real care into it. If you want an easy dinner that feels homemade and satisfying, this is a great one to make and share.

Ingredients

For the meatballs

• 1 pound lean ground beef
• 1 large egg
• 1/4 cup panko breadcrumbs
• 3 tablespoons finely chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1 tablespoon olive oil, for searing

For the casserole

• 1 1/4 cups ditalini or other small pasta
• 1 jar marinara sauce, about 24 ounces
• 2 1/2 cups low-sodium beef broth
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red or orange bell pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 4 to 5 fresh basil leaves, sliced

Instructions

In a large bowl, add the ground beef, egg, breadcrumbs, parsley, salt, black pepper, garlic powder, and Italian seasoning. Mix gently until everything is just combined. Do not overmix, or the meatballs can turn dense.

Shape the mixture into small meatballs, about 1 tablespoon each. You should get around 20 to 22 meatballs. Keeping them small helps them cook evenly and makes the casserole easier to serve.

Heat the olive oil in a skillet over medium heat. Add the meatballs and sear them for a few minutes, turning as needed, until browned on the outside. They do not need to be fully cooked yet. Transfer them to a plate.

In a mixing bowl, stir together the marinara sauce, beef broth, chopped onion, chopped bell pepper, Italian seasoning, oregano, garlic powder, black pepper, and red pepper flakes if using.

Preheat your oven to 400°F.

Lightly grease a medium baking dish. Spread the dry pasta evenly in the bottom of the dish. Place the browned meatballs on top. Pour the sauce mixture over everything, making sure the pasta is covered as much as possible.

Cover tightly with foil and bake for 35 to 40 minutes. Carefully check the pasta. If it still feels a little firm, cover again and bake for 5 more minutes.

Once the pasta is tender, remove the foil. Sprinkle the basil over the top, then add the mozzarella and Parmesan.

Return the dish to the oven uncovered for about 8 to 10 minutes, until the cheese is melted and lightly golden.

Let it rest for 10 minutes before serving. This helps the sauce settle and makes it much easier to scoop.

Notes and Tips

This recipe is written to be very approachable, so it uses simple ingredients but still has enough seasoning to taste homemade.

Small pasta works best here because it cooks more evenly in the sauce. Ditalini, small shells, or elbow pasta are all good choices.

If you want a softer, kid-friendly version, leave out the red pepper flakes.

Freshly grated cheese melts better and gives a nicer finish, but pre-shredded cheese will still work.

A green salad or toasted garlic bread makes this feel like a full meal without adding much work.