Description
A hearty and comforting Meatball Casserole featuring tender pasta, savory marinara sauce, and juicy cooked meatballs, all baked together with creamy milk and chicken stock, 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
- 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 the dry uncooked pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Stir everything thoroughly to mix the ingredients evenly.
- 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: Place the baking dish in the preheated oven and bake for 40 minutes, allowing the pasta to cook through and the flavors to meld.
- Check pasta doneness: Carefully remove the baking dish from the oven—use oven mitts as it will be heavy and hot. Remove the foil, gently stir the casserole once to distribute heat, and check if the pasta is tender. No additional liquid should be needed.
- Add cheeses and finish baking: Sprinkle shredded Parmesan and mozzarella evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
- Broil for browning: For a nicely browned cheese topping, broil the casserole for 2-3 minutes watching closely to prevent burning and achieve golden spots.
- Garnish and serve: Remove from the oven, garnish with chopped parsley, and serve hot as a delicious main dish.
Notes
- Use cooked meatballs from your favorite recipe or store-bought for convenience.
- If you prefer spicier casserole, increase the red pepper flakes accordingly.
- Ensure the pasta is fully submerged in liquid for even cooking; add a little extra water or stock if needed.
- Broiling time varies by oven; watch carefully to avoid burning the cheese.
- Leftovers store well in the fridge and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
