Description
A hearty and comforting Meatball Casserole featuring dry pasta baked with marinara sauce, chicken stock, milk, and Italian seasonings, topped with cooked meatballs and melted cheese for a delicious, family-friendly meal.
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 prepare 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 until well combined.
- Add Meatballs: Arrange the cooked meatballs evenly on top of the pasta mixture in the baking dish.
- Bake Covered: Cover the dish tightly with foil and bake for 40 minutes to cook the pasta and heat the meatballs through.
- Check and Stir: Carefully remove the baking dish from the oven and take off the foil. Gently stir the mixture once and check if the pasta is done, keeping in mind it will bake further.
- Add Cheese and Bake Again: Sprinkle the shredded Parmesan and mozzarella cheeses evenly over the top. Return the dish to the oven and bake for another 10 minutes, until the cheese melts and becomes bubbly.
- Broil for Finish: Optionally broil the casserole for a few minutes to create golden brown spots on the cheese for added texture and flavor.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley, and serve warm.
Notes
- You can use frozen meatballs; just ensure they are cooked before layering.
- Adjust red pepper flakes according to your heat preference or omit for a milder dish.
- If you prefer a creamier casserole, substitute milk with half-and-half or heavy cream.
- Use gluten-free pasta to make this casserole gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg
