Description
A hearty and comforting Meatball Casserole combining dry pasta, marinara sauce, cooked meatballs, and a blend of cheeses, baked to perfection with rich Italian flavors and a hint of spice.
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
- 2 teaspoon olive oil
- Salt to taste
Seasonings and Toppings
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes (adjust as per 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 prepare for baking the casserole.
- Combine Ingredients: In a 9x13 baking dish, combine dry uncooked pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Stir well to evenly distribute all ingredients.
- Add Meatballs: Arrange the cooked meatballs evenly on top of the pasta mixture in the baking dish. Cover the dish tightly with aluminum foil.
- Bake Covered: Bake in the preheated oven for 40 minutes. Carefully remove the baking dish from the oven, as it will be hot and heavy.
- Check and Stir: Remove the foil and gently stir the casserole once to check the doneness of the pasta. Since it will bake further, ensure the pasta begins to soften.
- Add Cheese and Bake Uncovered: Sprinkle the shredded Parmesan and Mozzarella cheese evenly over the top of the casserole. Bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Broil for Browning: For a golden brown finish, broil the casserole for a few minutes until you see brown spots on the cheese surface.
- Garnish and Serve: Remove from oven, garnish with chopped parsley, and serve hot.
Notes
- You can substitute cooked frozen meatballs if fresh ones are unavailable; thaw and warm before adding.
- Feel free to adjust the red pepper flakes to your preferred spice level or omit for a milder dish.
- Use low-fat milk or plant-based milk if you want to reduce fat content or prefer a lactose-free option.
- Covering the casserole with foil during the first bake prevents the pasta from drying out while it cooks.
- Check pasta doneness carefully before the final bake to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 65 mg
