Description
A hearty and comforting Meatball Casserole featuring tender pasta baked in a rich marinara sauce with juicy cooked meatballs, topped with melted mozzarella and parmesan cheese for a deliciously cheesy finish.
Ingredients
Scale
Main Ingredients
- 500 grams dry pasta (16 ounce)
- 1 jar marinara sauce (24-28 ounce jar)
- 24-30 cooked meatballs
- 1.5 cup chicken stock
- 1 cup water
- 1 cup milk
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust as per taste)
- 2 teaspoon olive oil
- Salt to taste
- ⅓ cup shredded Parmesan cheese
- 1.5 cup shredded Mozzarella cheese
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to get it ready for baking the casserole.
- Combine Ingredients: In a 9x13 baking dish, add the dry uncooked pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Stir everything together ensuring the pasta is submerged.
- Arrange Meatballs: Place the cooked meatballs arranged evenly on top of the pasta mixture. Cover the dish tightly with aluminum foil to prevent moisture loss during baking.
- Bake Covered: Bake the casserole covered for 40 minutes until the pasta is nearly cooked and has absorbed the liquids.
- Stir and Check Pasta: Carefully remove the baking dish from the oven—it will be hot and heavy. Remove the foil and gently stir the casserole once. Check the pasta doneness; it should be almost tender.
- Add Cheese and Bake: Sprinkle the shredded Parmesan and mozzarella cheeses evenly over the top. Return to the oven and bake uncovered for another 10 minutes until the cheese melts and bubbles.
- Broil for Browning: Broil the casserole for a few minutes to achieve golden brown spots on the melted cheese, watching carefully to avoid burning.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley for freshness, and serve warm.
Notes
- Use pre-cooked meatballs for convenience; frozen ones can be thawed beforehand.
- If you prefer a spicier dish, increase the red pepper flakes according to taste.
- Substitute chicken stock with vegetable broth for a different flavor profile.
- The casserole can be prepared ahead by assembling and refrigerating, then baking as directed.
- For a gluten-free version, use gluten-free pasta and confirm the marinara and meatballs are gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
