Meatball Casserole
This easy meatball casserole combines pasta, marinara sauce, tender meatballs, and melted mozzarella cheese into a simple baked dinner that’s hearty, comforting, and perfect for busy nights.
Servings: 8 servings
Calories: 322kcal
Ingredients
- 14.5 ounces package uncooked rotini pasta
- 24 ounce jar marinara sauce
- 2 cups beef broth
- 1 cup milk
- 16 ounce package fully-cooked meatballs thawed
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups shredded mozzarella cheese freshly shredded
Optional garnish:
- fresh basil chopped
- ¼ teaspoon Italian seasoning
Instructions
- Preheat the oven to 425 degrees fahrenheit. Spray a 9x13-inch baking dish with non-stick cooking spray.
- In the prepared dish, add in the pasta, marinara, beef broth, milk, salt and pepper. Stir to combine. Next, add meatballs to the top of the mixture.
- Cover the casserole tightly with aluminum foil and bake for 35 minutes.
- Carefully remove the casserole and check the pasta for doneness. The pasta should be el dente. Sprinkle freshly shredded mozzarella cheese evenly over the top.
- Bake uncovered until the cheese is melted and the pasta is tender, about 5-10 more minutes.
- Garnish with fresh basil and a dash of italian seasoning. Serve warm and enjoy.
Notes
Add a pinch of red pepper flakes for additional heat.
You can replace beef broth with chicken broth or water.
Store in the refrigerator in an airtight container for up to 5 days.
Nutrition
Serving: 1serving | Calories: 322kcal | Carbohydrates: 45g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 963mg | Potassium: 473mg | Fiber: 3g | Sugar: 6g | Vitamin A: 608IU | Vitamin C: 6mg | Calcium: 207mg | Iron: 2mg
