Easy Pasta Bake with Mostaccioli and Meatballs

This Easy Pasta Bake with Mostaccioli and Meatballs is a cozy, satisfying meal the whole family will love. It combines tender pasta, hearty meatballs, zesty marinara sauce, and melty cheese—all baked together into a bubbling casserole of comfort. Whether you’re feeding a crowd or planning a weeknight dinner, this dish delivers big flavor with minimal effort.

Why You’ll Love This Recipe

• Only a handful of ingredients required
• Quick prep, perfect for busy weeknights
• Family-friendly and picky-eater approved
• Freezer-friendly for easy meal planning
• Customizable with veggies or different proteins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¾ pound mostaccioli pasta
• 1 (15.5 oz) jar marinara or spaghetti sauce
• 12 frozen fully cooked meatballs, thawed
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (optional)
• Chopped fresh parsley for garnish (optional)

Directions

this recipe

1. Preheat the oven to 350°F (175°C). Lightly grease an 8×8 or 9×9-inch baking dish.
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the mostaccioli just until al dente (about 10–11 minutes). Drain and set aside.
3. Combine: In a large bowl, mix the cooked pasta, marinara sauce, and meatballs. Stir gently to combine everything evenly.
4. Assemble the casserole: Pour the pasta mixture into the prepared baking dish. Sprinkle shredded mozzarella and Parmesan (if using) evenly over the top.
5. Bake: Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes, or until the cheese is melted and bubbly.
6. Serve: Let rest for 5 minutes. Garnish with chopped parsley if desired and serve hot.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add veggies: Stir in sautéed mushrooms, bell peppers, or spinach.
• Spicy version: Use spicy Italian-style meatballs or add red pepper flakes.
• Different pasta: Penne, rigatoni, or ziti can be used in place of mostaccioli.
• Cheese lovers: Add ricotta or layer in extra cheese like provolone or fontina.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze baked or unbaked for up to 2 months. Thaw overnight in the fridge before baking or reheating.
• Reheat: Warm in a 350°F oven until heated through or microwave individual servings.

FAQs

Can I use homemade meatballs?

Yes! Just make sure they’re fully cooked before adding to the pasta bake.

What’s the best type of sauce to use?

Marinara or spaghetti sauce works well. Choose one with bold flavor or make your own.

Can I double this recipe?

Absolutely—use a 9×13-inch dish and bake for an extra 10–15 minutes if needed.

Can I prepare this ahead of time?

Yes, assemble it up to a day in advance, cover, and refrigerate. Bake when ready.

Do I have to thaw the meatballs first?

Yes, for even heating and baking time, it’s best to use thawed meatballs.

Is this recipe freezer-friendly?

Yes! Freeze before or after baking. Just make sure it’s tightly wrapped.

What if I don’t have mostaccioli?

No problem—use penne, rigatoni, or any other short pasta.

Can I make it vegetarian?

Use meatless meatballs or omit them entirely and add roasted vegetables.

How do I make it cheesier?

Add a layer of ricotta or cottage cheese under the mozzarella.

How do I know when it’s done?

The cheese should be melted and bubbly, and the casserole hot throughout.

Conclusion

Easy Pasta Bake with Mostaccioli and Meatballs is a no-fuss, no-fail dinner that’s big on flavor and low on effort. It’s everything you love about classic Italian comfort food—pasta, meatballs, and cheese—brought together in one bubbling casserole dish. Serve it with garlic bread and a green salad, and you’ve got a complete meal everyone will ask for again and again.

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