Cheesy Meatballs Pasta Casserole

Ingredients

• 12 oz short pasta, such as penne or rigatoni
• 1 lb cooked meatballs (Use beef, pork, turkey, or a combination; cut large meatballs in half if desired.)
• 24 oz marinara sauce
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil (For sautéing.)
• 2 cups shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• salt (To taste, for the pasta water and sauce.)
• black pepper (To taste.)
• 2 tbsp fresh parsley, chopped (Optional garnish.)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish and set it aside.

2. 2

   Bring a large pot of well-salted water to a boil. Add the pasta and cook until just shy of al dente, following the package timing but reducing it by about 1 to 2 minutes. Drain well; the pasta will finish cooking in the oven.

3. 3

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4 to 5 minutes, until softened and lightly golden.

4. 4

   Add the minced garlic and Italian seasoning to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant.

5. 5

   Pour the marinara sauce into the skillet. Season with black pepper and additional salt if needed, then bring the sauce to a gentle simmer.

6. 6

   Add the cooked meatballs to the sauce and simmer for 5 minutes, stirring carefully so they are coated and heated through.

7. 7

   Add the drained pasta to the skillet or a large mixing bowl. Pour the meatball sauce over it and stir gently until the pasta is evenly coated without breaking the meatballs.

8. 8

   Transfer the pasta and meatball mixture to the prepared baking dish and spread it into an even layer.

9. 9

   Sprinkle the mozzarella evenly over the top, followed by the Parmesan cheese.

10. 10

    Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese is fully melted. For a more browned top, broil for 1 to 2 minutes, watching closely so the cheese does not burn.

11. 11

    Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if using, then portion and serve hot.

Notes

The supplied description and transcript provide only the dish name and a brief reference to a cheesy meatballs pasta casserole; the ingredient quantities and method above are a general reconstruction rather than an author-verified recipe. Refrigerate leftovers in an airtight container for up to 3 days and reheat covered until hot.

Nutrition per serving

• main
• casserole
• baked
• pasta
• meatballs
• cheesy
• comfort food
• family dinner