Meatball Casserole
Ingredients
The meatballs
-
2
pounds
ground beef
-
1
cup
panko breadcrumbs
-
½
cup
grated parmesan cheese
-
3
large
eggs
-
2
teaspoons
Italian seasoning
-
2
teaspoons
garlic powder
-
2
teaspoons
sea salt
-
1
teaspoon
fresh ground black pepper
The casserole
-
1
pound
penne pasta
-
4
cups
marinara sauce
-
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 the mixture into 35 meatballs using a small cookie scoop.
- Transfer the meatballs to a wire rack set on a rimmed baking sheet and cook for 11 minutes until cooked through.
- While the meatballs are cooking, cook the pasta according to package directions and drain.
- Reduce the oven temperature to 350°F.
- Transfer the cooked meatballs to a large bowl and add the drained pasta.
- Toss with ¾ cup of the marinara sauce.
- Pour ¼ cup of marinara into the bottom of a 13 x 9 casserole dish and add the pasta and meatballs on top.
- Dollop with ricotta cheese, then top with the remaining marinara and mozzarella cheese.
- Bake for 20 minutes.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
12
Calories
583
Total fat
31g
Total carbohydrates
39g
Total protein
35g
Sodium
1220mg
Cholesterol
146mg
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