Description

Meatballs Pasta Casserole is a hearty, delicious dish that combines tender meatballs, rich marinara sauce, and perfectly cooked pasta. Topped with melted mozzarella and Parmesan cheese, this baked casserole is a comforting and satisfying meal for any occasion. Perfect for family dinners, gatherings, or a cozy weeknight meal, this easy-to-make casserole is packed with flavor and will quickly become a family favorite!

Ingredients

1 lb ground beef (or a mix of beef and pork)
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
2 cloves garlic, minced
Salt and pepper to taste
1 jar (24 oz) marinara sauce
2 cups cooked pasta (penne, rigatoni, or your favorite)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese (for topping)
Olive oil for frying

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Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, mix the ground beef, breadcrumbs, grated Parmesan, parsley, egg, garlic, salt, and pepper. Shape the mixture into meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches, browning on all sides for about 5-7 minutes. Remove and set aside.
In the same skillet, add the marinara sauce and bring it to a simmer. Once simmering, add the meatballs back into the sauce. Simmer for 10-15 minutes to cook the meatballs through.
Meanwhile, cook the pasta according to package instructions and drain.
In a large casserole dish, combine the cooked pasta and meatball mixture. Stir to combine and spread evenly.
Top with shredded mozzarella and grated Parmesan cheese.
Bake the casserole for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Let the casserole cool for a few minutes before serving.

Notes

You can substitute beef with ground turkey or chicken for a lighter option.
For a vegetarian version, replace meatballs with plant-based alternatives or roasted vegetables.
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.