Ingredients
– 16 ounces uncooked ziti pasta or penne noodles for holding sauce well
– 24 ounces marinara sauce, homemade or store-bought for tomato base
– 1 cup milk for creaminess
– 2 cups water for cooking pasta
– 1/2 teaspoon garlic powder for savory depth
– 1/2 teaspoon onion powder for Italian-style flavor
– 1 teaspoon oregano for herby taste
– 1 teaspoon salt for seasoning
– 24 ounces fully cooked and thawed meatballs for main protein
– 2 cups shredded mozzarella cheese for bubbly top
– Optional parmesan cheese for nutty finish
– Optional fresh chopped basil, oregano, or parsley for garnish
Notes
❄️ Thaw meatballs completely before adding to ensure even cooking and reduce bake time.
🧀 Let the casserole rest 15 minutes post-bake for perfectly thickened sauce.
🛢️ Lightly grease the dish and mix ingredients separately to avoid sticking.
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 558 kcal
- Sugar: 6 g
- Sodium: 935 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 87 mg