meatball casserole
This meatball casserole brings together tender, savory meatballs layered with a rich sauce, gooey cheese, and pasta, creating a comforting dish perfect for family dinners.
Equipment
- 1 large mixing bowl
- 1 baking dish (9x13 inches)
- 1 skillet
- 1 oven
- 1 measuring cups and spoons
- 1 spoon or spatula
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked pasta (penne or rotini)
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
- Shape the mixture into meatballs, about 1 inch in diameter. You should get approximately 20 meatballs.
- Heat a skillet over medium heat and add a little oil. Brown the meatballs in batches on all sides. They don’t need to be cooked through as they will finish cooking in the oven.
- In a baking dish, spread the cooked pasta evenly. Pour the marinara sauce over the pasta and mix gently to combine.
- Place the browned meatballs on top of the pasta and sauce mixture. Sprinkle Italian seasoning and red pepper flakes over the dish.
- Top with shredded mozzarella and additional Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let sit for a few minutes before serving.
Notes
You can substitute ground turkey or chicken for a leaner option.
Any leftover casserole can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Feel free to add vegetables like bell peppers or spinach to the pasta for added nutrition.