Description
This Meatball Casserole is a comforting and hearty one-dish meal featuring dry pasta cooked directly in a flavorful mixture of marinara sauce, chicken stock, milk, and seasonings. Topped with cooked meatballs and melted cheeses, it’s baked until bubbly and golden, making it perfect for a family dinner.
Ingredients
Scale
Main Ingredients
- 16 ounce dry pasta (500 grams)
- 1 jar marinara sauce (24-28 ounce)
- 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 thoroughly to combine all ingredients evenly.
- Add Meatballs: Arrange the cooked meatballs on top of the pasta mixture in the baking dish, spreading them evenly.
- First Bake: Cover the dish tightly with aluminum foil and bake for 40 minutes to allow the pasta to cook and absorb flavors.
- Check Pasta and Stir: Carefully remove the baking dish from the oven (it will be heavy). Remove the foil and gently stir the casserole to check the pasta’s doneness, keeping in mind it will bake again.
- Add Cheese and Final Bake: Sprinkle the shredded Parmesan and Mozzarella cheese evenly over the casserole. Bake uncovered for another 10 minutes until the cheese melts and becomes bubbly.
- Broil for Browning: Broil the casserole for a few minutes to develop golden brown spots on the melted cheese for added flavor and texture.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley, and serve warm.
Notes
- Using cooked meatballs helps reduce total cooking time; you can use homemade or store-bought meatballs.
- If you prefer a spicier casserole, increase the red pepper flakes to taste.
- Substitute chicken stock with vegetable broth for a different flavor or to keep it lighter.
- For a creamier consistency, whole milk is recommended, but you can use 2% milk if preferred.
- Covering tightly with foil during the first bake step ensures the pasta cooks evenly by trapping steam.
- Broiling at the end gives a lovely golden crust to the cheese but watch carefully to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
