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Meatball Casserole
This meatball casserole recipe is sure to become a family favorite! Give it a try, and let me know what you think in the comments below. Happy cooking!
Course Main
Cuisine American, Italian
Keyword casserole
Prep Time 20 minutes minutes
Cook Time 31 minutes minutes
Total Time 51 minutes minutes
Servings 12
Calories 583 kcal
2 pounds ground beef 1 cup panko breadcrumbs ½ cup grated parmesan cheese 3 eggs beaten 2 teaspoons Italian seasoning 2 teaspoons garlic powder 2 teaspoons sea salt 1 teaspoon fresh ground black pepper Casserole 1 pound penne pasta 4 cups marinara sauce divided (such as CrockPot marinara) 15 ounces ricotta cheese 16 ounces fresh mozzarella cheese
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
Calories: 583 kcal | Carbohydrates: 39 g | Protein: 35 g | Fat: 31 g | Saturated Fat: 15 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 146 mg | Sodium: 1220 mg | Potassium: 642 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 869 IU | Vitamin C: 6 mg | Calcium: 356 mg | Iron: 4 mg