Description
Hearty Meatball Casserole Parmesan combines classic Italian comfort with cheesy goodness. Melted mozzarella, marinara sauce, and perfectly seasoned meatballs create a satisfying meal you’ll savor to the last bite.
Ingredients
Scale
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 3 cups (720 ml) marinara sauce (homemade or store-bought)
- 12 oz (340 g) cooked pasta (penne, rigatoni, or ziti)
- 1 cup (120 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- ¼ cup (25 g) grated Parmesan cheese
- ¼ cup (25 g) breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional, for spice)
- 2 tbsps chopped fresh parsley or basil (for garnish)
Instructions
- Meat Preparation: Gently mix ground meat with breadcrumbs, eggs, herbs, salt, and pepper, blending ingredients until just combined to maintain a tender texture.
- Meatball Formation: Roll meat mixture into uniformly sized spheres, using light pressure to prevent compacting, which could result in dense meatballs.
- Initial Roasting: Position meatballs on a parchment-lined baking sheet, spacing them slightly apart. Roast in a preheated 400°F oven for 15-20 minutes until golden brown and internal temperature reaches 160°F.
- Casserole Assembly: Layer marinara sauce in a baking dish, arrange roasted meatballs throughout, and generously sprinkle with mozzarella and Parmesan cheeses, ensuring even coverage.
- Final Baking: Return dish to the oven, reducing temperature to 350°F, and bake for an additional 20-25 minutes until cheese melts completely and develops a golden, bubbly crust.
- Resting and Serving: Allow casserole to rest for 5-10 minutes after removing from oven, which helps set the dish and intensify flavors. Garnish with fresh basil or parsley before serving.
Notes
- Measure Meat Precisely: Use a kitchen scale or portioning scoop to create identical-sized meatballs, ensuring uniform cooking and professional presentation.
- Control Mixing Technique: Blend meat mixture gently with fingertips, avoiding aggressive kneading that compresses proteins and creates tough, dense meatballs.
- Monitor Internal Temperature: Always check meatballs reach 160°F using a digital meat thermometer to guarantee food safety without overcooking.
- Prevent Moisture Loss: Let meatballs rest briefly after roasting, allowing internal juices to redistribute and maintain rich, succulent texture before casserole assembly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg