Description
A comforting and easy-to-make Meatball Casserole featuring tender pasta baked in a flavorful mixture of marinara sauce, chicken stock, and spices, topped with melted mozzarella and parmesan cheese for a hearty family meal.
Ingredients
Scale
Main Ingredients
- 500 grams dry pasta (16 ounces)
- 1 jar marinara sauce (24–28 ounces)
- 24–30 cooked meatballs
- 1.5 cups chicken stock
- 1 cup water
- 1 cup milk
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 2 teaspoons olive oil
- Salt to taste
Cheese and Garnish
- ⅓ cup shredded Parmesan cheese
- 1.5 cups 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 9×13 inch baking dish, add the uncooked dry pasta, marinara sauce, chicken stock, water, milk, olive oil, Italian seasoning, red pepper flakes, and salt. Stir thoroughly to combine all ingredients evenly.
- Add Meatballs and Bake Covered: Arrange the cooked meatballs on top of the pasta mixture. Cover the baking dish tightly with foil and place it in the oven. Bake for 40 minutes allowing the pasta to cook through and absorb the flavors.
- Check Pasta Doneness: Carefully remove the baking dish from the oven. Remove the foil and gently stir the mixture once to check if the pasta is cooked. Expect to bake for another 10 minutes.
- Add Cheese and Bake: Sprinkle the Parmesan and mozzarella cheeses evenly over the casserole. Return it to the oven and bake for an additional 10 minutes until the cheese melts and becomes bubbly. Optionally, broil for a few minutes to achieve brown spots on top.
- Garnish and Serve: Remove from oven, garnish with chopped parsley, and serve warm for a delicious meal.
Notes
- Use pre-cooked meatballs to reduce preparation time; meatballs can be homemade or store-bought.
- Adjust red pepper flakes according to your spice preference for milder or spicier casserole.
- For a richer flavor, substitute whole milk with half-and-half or add a splash of cream.
- If you want a gluten-free version, substitute the dry pasta with gluten-free pasta and ensure the marinara sauce is gluten-free.
- Covering the casserole tightly with foil is important to cook the pasta evenly without drying out.
- Broiling at the end adds a nice golden finish to the cheese but watch carefully to prevent burning.
