This is not your average “pasta bake.” It’s a bubbling, cheesy, carb-loaded love letter to comfort food made with frozen meatballs!

Picture tender ziti tangled up with juicy meatballs and a generous pour of marinara, all buried under a blanket of molten mozzarella.

It’s weeknight-friendly, crowd-pleasing, and—dare we say—better than your neighbor’s lasagna (we said what we said).

Perfect for potlucks, lazy Sundays, or when your dinner goal is simply “one dish, all joy.”

Cheesy Baked Ziti with Saucy Meatballs Ingredients

• 1 pound ziti pasta, cooked al dente and drained
• 24 frozen beef meatballs (about 1 1/2 pounds), thawed
• 3 cups marinara sauce (use your favorite jar or go full Nonna if you’re feeling ambitious)
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Fresh parsley, chopped (optional, for garnish and pretending to be fancy)

Substitutions & Notes:

• Use turkey or plant-based meatballs for a lighter spin
• Penne or rigatoni will pinch-hit just fine for ziti
• Want it extra gooey? Add a few dollops of ricotta

Kitchen Tool Tips

9×13-Inch Baking Dish

This is your stage. It gives all that cheesy goodness room to shine—and bubble without overflowing.

Large Mixing Bowl

You’ll want something big enough to toss pasta, meatballs, and sauce without flinging marinara across your kitchen. (We’ve been there.)

Foil

Acts as a cheese bodyguard for the first half of baking. Keeps things steamy without over-browning the top.

How to Make Cheesy Baked Ziti with Saucy Meatballs

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish (because cheese sticks to everything).
2. In a large bowl, combine cooked ziti, thawed meatballs, marinara sauce, 1 1/2 cups mozzarella, Parmesan, and Italian seasoning. Mix until everything is well coated and you’re questioning why you ever considered ordering takeout.
3. Transfer it all to the baking dish and spread it evenly.
4. Top with the remaining 1/2 cup of mozzarella (resist the urge to dump the whole bag… or don’t).
5. Cover with foil and bake for 20 minutes.
6. Uncover and bake another 10–15 minutes, until golden, bubbly, and impossible to ignore.
7. Garnish with chopped parsley if you’re into that kind of thing. Serve hot and cheesy.

Nutritional Information

Per serving (serves 6):

• Calories: 590
• Fat: 25g
• Carbohydrates: 60g
• Protein: 30g
• Fiber: 4g
• Sodium: 980mg

How to Serve

Bring it to the table straight from the oven for full drama. Pair with a crisp green salad so you can pretend it’s a balanced meal. Add red pepper flakes if you like it spicy, and serve with garlic bread for optimal sauce mop-up. Bib optional, but encouraged.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze before or after baking—just wrap it tightly and label it unless you enjoy pasta-themed freezer mystery.
• Reheat: Cover and bake at 350°F until hot, or microwave individual servings (watch out for molten cheese lava).

FAQs

Can I use homemade meatballs?

Totally. Just make sure they’re fully cooked—this dish is about layering, not raw-meat risk.

Can I prep this ahead of time?

Yes! Assemble it earlier in the day, refrigerate, then bake when ready. Bonus: the flavors get even cozier.

How do I keep the pasta from getting mushy?

Cook the ziti until just al dente. It’ll continue cooking in the oven, and no one wants noodle mush.

Is it freezer-friendly?

Absolutely. Assemble, wrap, and freeze before baking—or freeze leftovers in individual portions for weeknight wins.

Can I add veggies to this?

Yes, and you should. Sautéed mushrooms, spinach, or chopped bell peppers play well with the cheesy chaos.

Leftover Remix Ideas

• Ziti-Stuffed Peppers: Spoon leftovers into hollowed bell peppers, top with cheese, and bake until bubbly. It’s like dinner inside dinner.
• Ziti Frittata: Chop and fold into whisked eggs, then bake. Sounds weird. Tastes amazing.
• Italian Sloppy Joes: Warm it up, pile it on buns, and embrace the delicious mess.