Description
A comforting, easy-to-make casserole featuring Italian meatballs, pasta, and marinara sauce topped with melted mozzarella and Parmesan cheese. Perfect for busy weeknights and family dinners.
Ingredients
Scale
- 2 pounds Italian or beef meatballs (frozen or fresh)
- 1 pound elbow macaroni or penne rigate
- 2 to 3 jars (24 oz each) marinara or spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves fresh garlic, minced
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil leaves, chopped (for garnish)
- Olive oil or cooking spray (for greasing dish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Boil pasta in salted water until al dente (1-2 minutes less than package directions), then drain. Reserve 1/2 cup pasta water.
- Optional: Brown meatballs in a skillet with oil for 5 minutes for better texture.
- Warm marinara sauce in a saucepan or microwave. Stir in minced garlic, Italian seasoning, and red pepper flakes. Simmer for 5 minutes.
- In a large bowl, toss drained pasta with half of the warm sauce. Spread pasta evenly in the prepared baking dish.
- Arrange meatballs over the pasta layer, nestling them in.
- Pour remaining sauce over the meatballs, ensuring it spreads between them.
- Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
- Cover with aluminum foil (tented) and bake for 20 minutes.
- Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden brown.
- Let rest for 5-10 minutes before serving. Garnish with fresh basil.
Notes
Cook pasta al dente as it will continue to cook in the oven. If using lean meatballs, add a tablespoon of olive oil to the sauce to prevent dryness. Let the casserole rest before serving to allow the sauce to thicken. Leftovers can be refrigerated for up to 4 days or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/8th of the cassero
- Calories: 475
- Sugar: 8
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
Keywords: meatball casserole, easy dinner, family meal, comfort food, Italian pasta, weeknight dinner, baked ziti alternative