No need to pre-cook the pasta to make this easy weeknight casserole dinner of pasta and vegetarian meatballs, just like my vegetarian hamburger helper! You just need 5 ingredients plus herbs and spices, and boom!, you have a kid-friendly, carnivore-friendly comfort meal.
If you make the "meatballs" ahead of time or purchase them frozen, this dish is super easy, and takes about 10 minutes of prep before sliding it into the oven to bake. For bonus points, you'll only need one baking dish to make the entire dish.
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Vacations are over, the kids are back in school, and we're all looking for easy weeknight vegetarian dishes everyone will eat. I feel that way, and I don't have kids going back to school!
Casseroles, IMO, are the perfect solution. And you need this pasta casserole with vegetarian meatballs.
❤️ Why you'll love this recipe
- Everyone will love it from kids to carnivores at the table.
- Pasta with meatballs is the perfect comfort food.
- It's a one-pan meal since the pasta cooks in the casserole. Woo-hoo!
- Uses ingredients you probably have on hand.
- It only needs 10 minutes of prep if you already have the meatballs.
- Heats up great for leftovers the next day.
- It's vegetarian!!
🧅 Ingredients + Notes
- Penne or ziti pasta
- Marinara sauce - Use your favorite pasta marinara sauce (I like Rao Marinara Sauce) or make your own.
- Milk - either whole, 2%, or I use oat milk.
- Herbs and spices - garlic powder, onion powder, dried oregano and kosher salt
- Cooked "meatballs" - either make your own "meatballs" with Beyond Beef, or purchase ready-made frozen meatballs. (Thaw them before using.)
- Mozzarella cheese
- Parmesan cheese
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🔪 Recommended Equipment
This is the equipment and pantry items I recommend for making these vegetarian meatballs.
📝 Instructions Overview
Detailed instructions for making this meatball casserole are in the recipe card below, but here's an overview!
Step 1
Thaw. Thaw the meatballs according to the package directions, if not using your own that you've already cooked.
Step 2
Whisk. Whisk together the marinara sauce, milk, spices and some water together in a baking dish.
Step 3
Dump and bake. Dump in the penne pasta, stir to distribute evenly, and add the cooked, thawed meatballs. Cover tightly with foil.
Bake for 35 minutes (or 40 minutes if making this at high altitude) in a 425˚F oven.
Step 4
Cheese. Reduce the heat to 350˚F. Remove the foil. If it looks a little dry, add more marinara sauce and water.
Sprinkle with grated mozzarella cheese, and bake for an additional 10 minutes to melt the cheese. If you have some grated Parmesan cheese, this makes a nice addition. Just add it with the mozzarella cheese.
Step 5
Cool and serve. Allow to cool for 10 - 15 minutes before serving.
⏰ Tips to Simplify and Save Time
- Purchase frozen meatballs or if making your own, make them up to 3 days ahead.
- Use store-bought marinara sauce.
- Purchase pre-grated mozzarella
👩🍳 Preparation Tips
If you don't have time to thaw the meatballs, use them frozen, but add extra baking time.
🍽 Side Dish Ideas
Simple Lemony Romaine and Avocado Salad
Garlic bread
Easy Potato Dinner Rolls with Chives
🤷♀️ FAQ
Can I make a bigger casserole?
Yes. Just double the ingredients, and bake in a 9" X 13" casserole baking dish.
Can I make this dish ahead?
Yes. But only make it through Step 3, in the above instructions. Cover, cool, and slide into the refrigerator for up to 2 days.
When ready to serve it, and bring oven up to 425˚F to warm the casserole back up. When piping hot, sprinkle on the mozzarella cheese. Reduce the temperature to 350˚F, and melt the cheese.
This can be done in a toaster oven to save time. Or even the microwave oven.
Can I freeze this dish?
I personally haven't tried this, but it should work fine.
Do I have to thaw the meatballs first?
It's best if you do. Otherwise, add extra baking time.
📇 More Pasta Casserole Recipes
Cauliflower Mac and Cheese - Curried!
Creamy Feta and Asparagus Casserole
Cauliflower Tetrazzini with Poblanos
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Pasta and Meatball Casserole Recipe
Ingredients
- 9 vegetarian meatballs make your own or purchase frozen
- 12 ounces marinara sauce or make your own tomato sauce
- ½ cup milk whole, 2% or oat milk
- 1 ¼ cups water use 1 ¾ cups at high altitude
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- ¾ teaspoon Kosher salt
- 8 ounces uncooked penne or ziti pasta noodles
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Make the meatballs, or thaw from the freezer.
- Preheat the oven to 425˚F.
- Add the marinara sauce, milk, water, and all of the spices to an 8" X 8" baking dish. Whisk it all together. Add the uncooked pasta to the liquid, and the cooked meatballs.Cover tightly with aluminum foil.
- Bake on the middle rack for 35 minutes.
- Reduce the oven temperature to 350˚F. Uncover the casserole dish and check the pasta for doneness. Recover with foil, and slide back into the oven, if it's not cooked enough for your preference. If the pasta is al dente, sprinkle with mozzarella cheese, and grated Parmesan cheese if using. Slide back into the oven for 10 minutes to melt the cheese.
- All the casserole to cool for at least 10 minutes before serving.
- (I finish mine with a light sprinkling of coarsely chopped parsley.)
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