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For the Casserole:
- 1 pound of pasta (such as penne or rigatoni)
- 2 cups of marinara sauce (store-bought or homemade)
- 1 1/2 cups of mozzarella cheese, shredded
- 1/2 cup of Parmesan cheese, grated
- 1 tablespoon of olive oil
- Fresh basil or parsley for garnish (optional)
Step-by-Step Instructions to Make Meatball Casserole
1. Prepare the Meatballs
If you’re using store-bought meatballs, skip this step. To make homemade meatballs, start by preheating your oven to 400°F (200°C). In a large mixing bowl, combine the ground beef, bread crumbs, Parmesan cheese, egg, milk, minced garlic, Italian seasoning, salt, and pepper. Use your hands to gently mix the ingredients together until just combined—avoid overmixing, as this can make the meatballs tough.
Once mixed, form the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the meatballs are browned and cooked through. Remove from the oven and set aside.
2. Cook the Pasta
While the meatballs are baking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente (about 8-10 minutes). Drain the pasta and toss it with a tablespoon of olive oil to prevent sticking.
3. Assemble the Casserole
Preheat your oven to 375°F (190°C) if it’s not already heated. In a large casserole dish, spread a thin layer of marinara sauce at the bottom. Add the cooked pasta to the dish and pour the remaining marinara sauce over the top, stirring gently to coat the pasta.
Next, nestle the cooked or store-bought meatballs into the pasta mixture. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
4. Bake the Casserole
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
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