Eightyrecipes
Meatball Casserole
Frozen Italian meatballs simmered in an onion and garlic marinara, tossed with penne and baked under melted mozzarella and Parmesan.
Ingredients
- 12 ounces pasta (340g), such as penne or rotini
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 24 ounces marinara sauce (680g)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces frozen fully cooked Italian meatballs (680g)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley optional
Instructions
- Heat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Boil the pasta in a large pot of salted water until just short of al dente, following the packet timing. Drain well.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes, until soft, then add the garlic for about 30 seconds.
- Stir in the marinara, Italian seasoning, salt and pepper. Add the frozen meatballs and simmer for 8 to 10 minutes, stirring now and then, until heated through and coated in sauce.
- Add the drained pasta to the skillet and stir to combine. Tip everything into the greased dish and spread it level.
- Scatter the mozzarella and Parmesan over the top. Bake uncovered for 20 to 25 minutes, until bubbling at the edges and the cheese is melted and lightly browned. Finish with parsley, if you like.
Notes
Nutrition values are an estimate. Use fully cooked frozen meatballs straight from the freezer. Boil the pasta a minute or two short of the packet time, because it keeps cooking in the oven. To make ahead, assemble, cover and chill for up to 24 hours, then add about 10 minutes to the baking time.
Nutrition
Nutrition is an estimate, calculated automatically.
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