Cheesy Meatball Casserole

about the recipe

Whether you need a tasty weeknight meal or something special for a party, give this Meatball Casserole recipe a try.   It is easy to make, and the leftovers are just as good as the meal itself.  Best of all,  it's always a hit with kids and adults alike!

INGREDIENTS

– 4 russet potatoes 10 to 12 ounces each – 1 cup sour cream – ¼ cup unsalted butter softened – 2 green onions sliced thin – 1 teaspoon sea salt – ½ teaspoon freshly ground black pepper – 1 ½ cups shredded cheddar cheese divided

– Preheat the oven to 475° F. – Bring a large pot of salted water to a boil. – In a large bowl, combine the ground beef, panko, parmesan, eggs, Italian seasoning, garlic powder, salt, and pepper.

– Form into 35 meatballs using a small cookie scoop to portion out the meatballs. – Transfer the meatballs to a wire rack set on a rimmed baking sheet. Cook for 11 minutes until cooked through.

– While the meatballs are cooking, cook the pasta according to package directions. – Reduce the oven to 350 ° F.

– Transfer the meatballs to a large bowl and add the drained cooked pasta. – Toss ¾ cup of the marinara with the cooked pasta and meatballs. – Place ¼ cup of the marinara in the bottom of a 13 x 9 casserole dish and add the pasta and meatballs on top.

– Dollop with the ricotta cheese. – Top with the remaining 3 cups of marinara and mozzarella cheese.

– Bake for 20 minutes. – Allow to cool slightly before serving.

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