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Easy One-Pot Meatball Casserole Recipe for Busy Nights

Easy One-Pot Meatball Casserole

A hearty one-pot dinner made with meatballs, tomato sauce, tender pasta, and bubbling mozzarella. It is simple enough for a weeknight yet comforting enough for a family gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 about 150 g Medium yellow onion, finely chopped
  • 3 cloves Garlic, minced
  • 500 g Fully cooked beef, pork, or beef-and-pork meatballs
  • 400 g can Diced tomatoes
  • 500 g Passata or tomato sauce
  • 500 ml Beef or chicken stock
  • 250 g Dried penne, rotini, fusilli, rigatoni, or shells
Seasonings
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Cheese and Garnish
  • 125-150 g Grated mozzarella
  • 25-30 g Grated Parmesan, optional
  • 2 tablespoons Chopped fresh parsley or basil, optional

Method
 

Step-by-Step
  1. Heat the olive oil in a large ovenproof Dutch oven or deep skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened but not deeply browned.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the fully cooked meatballs and turn them for 2–3 minutes; frozen meatballs may be added straight from the freezer.
  3. Stir in the diced tomatoes, passata, stock, Italian seasoning, salt, and black pepper. Add the uncooked pasta and stir until it is mostly submerged in the liquid.
  4. Bring the pot to a gentle simmer, then cover and cook for 12–18 minutes. Stir every few minutes so the pasta cooks evenly and does not stick; add a splash of water or stock if the sauce becomes too thick before the pasta is tender.
  5. Check that the pasta is tender and the casserole still looks slightly saucy. Sprinkle the mozzarella and optional Parmesan over the top, then cover for 2–3 minutes until melted, or broil for 3–5 minutes until browned and bubbling.
  6. Let the casserole rest for 5 minutes so the sauce can settle and cling to the pasta. Finish with chopped parsley or basil and serve hot.

Notes

Use frozen fully cooked meatballs for the fastest preparation. If using raw meatballs, brown them on all sides and confirm they reach 74°C/165°F internally before serving. Stir regularly while the pasta cooks, and remember that the casserole continues absorbing liquid during its 5-minute rest.