Description
This hearty Meatball Casserole combines tender pasta with savory marinara and juicy cooked meatballs, baked to perfection with a cheesy topping for a comforting and delicious meal.
Ingredients
Scale
Pasta and Sauce
- 500 grams dry pasta (16 ounce)
- 1 jar marinara sauce (24-28 ounce jar)
- 1.5 cups chicken stock
- 1 cup water
- 1 cup milk
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust as per taste)
- 2 teaspoons olive oil
- Salt to taste
Meat and Cheese
- 24-30 cooked meatballs
- ⅓ cup shredded Parmesan cheese
- 1.5 cups shredded Mozzarella cheese
Garnish
- Chopped parsley
Instructions
- Preheat Oven. Preheat your oven to 425 degrees Fahrenheit to prepare for baking the casserole.
- Combine Ingredients. In a 9x13 inch baking dish, add the dry uncooked pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Stir all ingredients together until evenly mixed.
- Add Meatballs and Cover. Arrange the cooked meatballs evenly on top of the pasta mixture. Cover the baking dish tightly with aluminum foil to retain moisture during baking.
- Bake Initial Layer. Place the covered baking dish in the oven and bake for 40 minutes to allow the pasta to cook through.
- Stir and Check. Carefully remove the heavy baking dish from the oven, remove the foil, and gently stir the mixture. Check the pasta for doneness, keeping in mind it will bake longer.
- Add Cheese and Finish Baking. Sprinkle the shredded Parmesan and Mozzarella cheese evenly over the top. Return the dish to the oven and bake uncovered for another 10 minutes until cheese is melted and bubbly.
- Broil for Browning. Turn on the broiler for a few minutes to brown the cheese with spots for appealing color and texture. Watch closely to avoid burning.
- Garnish and Serve. Remove the casserole from the oven, garnish with chopped parsley, and serve hot for a comforting meal.
Notes
- Use cooked meatballs such as store-bought or leftovers to save time.
- Adjust red pepper flakes according to your heat preference.
- You can substitute chicken stock with vegetable stock for a milder flavor.
- If dairy-free, replace milk and cheeses with suitable plant-based alternatives.
- Tightly cover with foil to ensure pasta cooks evenly and stays moist.
- Broiling should be done carefully and watched continuously to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
