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

Cook Time 31

Total Time 51

Servings

Calories 583kcal

Author Wendy Polisi

Ingredients

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

Instructions

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

Nutrition