Lazy Pasta Bake as Good as Lasagna (Easier Version) Recipe
This Lazy Pasta Bake is a simple, comforting dish that combines uncooked pasta, marinara sauce, frozen mini meatballs, and a creamy cheesy mixture to create an easy yet flavorful meal. It’s ready in just over an hour and offers the deliciousness of lasagna without the fuss. Perfect for weeknight dinners when you want a hearty, satisfying casserole with minimal prep.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 6 to 8 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American, Italian-inspired
Ingredients
For the Pasta Bake
- 1 pound short, ruffled pasta such as reginetti, radiatore, campanelle, or gigli
- 1 (24 to 28-ounce) jar marinara sauce
- 3 to 3 1/2 cups water (3 1/2 cups for 24-oz sauce, 3 cups for 28-oz sauce)
- 1 pound fully-cooked frozen party-size (mini) meatballs
- 2 tablespoons fresh chopped flat leaf parsley (optional)
For the Cheese Mixture
- 1 cup ricotta cheese
- 1 1/2 cups (6 oz) shredded mozzarella
- 1/2 cup (2 oz) grated Parmesan
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat Oven: Set your oven to 425ºF to get it hot and ready for baking the pasta.
- Combine Pasta and Sauce: Add the uncooked pasta to a 9×13-inch baking dish. Pour in the marinara sauce and the appropriate amount of water (3 1/2 cups if using a 24-ounce jar, 3 cups if using a 28-ounce jar). Stir everything together until the pasta is well coated.
- Bake Covered: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes, until the sauce is bubbly and the pasta is tender.
- Prepare Cheese Mixture: While the pasta bakes, mix ricotta, mozzarella, Parmesan, Italian seasoning, salt, and black pepper in a medium bowl until fully combined.
- Add Cheese and Meatballs: Remove the foil from the pasta bake. Using a spoon or a 1 1/2-tablespoon cookie scoop, dollop spoonfuls of the cheese mixture across the pasta evenly. Then distribute the frozen mini meatballs evenly on top.
- Finish Baking Uncovered: Lower the oven temperature to 400ºF. Return the uncovered baking dish to the oven and bake for 20 more minutes until the meatballs are heated through and slightly browned, and the cheese mixture has melted and spread over the pasta.
- Cool and Garnish: Let the pasta bake cool for 10 minutes. Sprinkle chopped fresh parsley over the top if desired, then serve.
- Storage and Reheating: Store any leftovers covered tightly in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave for 2 minutes on high, then let it stand for 2 minutes for even heating.
Notes
- If using a 24-ounce sauce jar, add 3 1/2 cups of water; use 3 cups of water for a 28-ounce jar to maintain sauce consistency.
- Make sure to cover the pasta dish tightly with foil for the first bake to ensure even cooking and prevent drying.
- Using frozen mini meatballs keeps prep quick—no need to cook meatballs separately.
- Allow the pasta bake to cool slightly before serving to help the layers set and improve texture.
- Leftovers can be refrigerated and reheated in the microwave for convenience.