Description
A hearty and comforting Meatball Casserole featuring tender pasta baked with flavorful marinara sauce, juicy cooked meatballs, and a melty cheese topping. This easy-to-make casserole combines Italian seasonings and a creamy sauce base for a delicious family-friendly dinner.
Ingredients
Scale
Pasta and Sauce Base
- 500 grams dry pasta (16 ounces)
- 1 jar marinara sauce (24-28 ounces)
- 1.5 cups chicken stock
- 1 cup water
- 1 cup milk
- 2 teaspoons olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt to taste
Protein
- 24-30 cooked meatballs
Cheese and Garnish
- ⅓ cup shredded Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- Chopped parsley for garnish
Instructions
- Preheat oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the casserole evenly.
- Combine ingredients: In a 9x13 inch baking dish, mix the dry uncooked pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt until well combined.
- Add meatballs: Arrange the cooked meatballs evenly on top of the pasta mixture in the baking dish to ensure they heat through during baking.
- Bake covered: Cover the dish tightly with aluminum foil and bake for 40 minutes, allowing the pasta to cook and absorb the flavors.
- Check and stir: Carefully remove the baking dish from the oven (it will be hot and heavy), remove the foil, gently stir to mix the meatballs and pasta, and check the pasta doneness; it will finish cooking uncovered.
- Add cheese topping: Sprinkle shredded Parmesan and mozzarella evenly over the top of the casserole for a cheesy crust.
- Bake uncovered: Return the casserole to the oven and bake uncovered for an additional 10 minutes until the cheese melts and bubbles.
- Broil for browning: Optionally broil for a few minutes until brown spots form on the cheese for a golden finish—watch carefully to avoid burning.
- Garnish and serve: Remove from oven, sprinkle chopped parsley over the top, and serve hot.
Notes
- You can use frozen meatballs; just make sure they are fully cooked before adding to the casserole.
- For a vegetarian option, substitute meatballs with plant-based alternatives or roasted vegetables.
- If you prefer a creamier sauce, add an extra ¼ cup of milk or a splash of cream before baking.
- This casserole can be prepared ahead: assemble the night before and bake fresh the next day.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
