Description
This Italian Meatball Casserole is a hearty, comforting one-pot meal featuring tender homemade meatballs simmered with rotini pasta in a savory tomato sauce, topped with melted mozzarella and parmesan cheese. Perfect for a family dinner, this recipe combines classic Italian flavors with an easy casserole preparation.
Ingredients
Meatballs
- 1 pound lean ground beef
- 1/2 cup yellow onion, finely diced
- 1 large egg
- 1/4 cup bread crumbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil (for browning meatballs)
Casserole
- 12 ounces uncooked rotini pasta (about 4 cups)
- 24 ounce jar pasta sauce
- 2 cups water or low sodium chicken broth
- 1 1/2 cups freshly shredded mozzarella cheese
- 1/4 cup freshly grated parmesan cheese
- Chopped parsley to garnish
Instructions
- Preheat the oven: Preheat your oven to 375℉. If you don’t have an oven-safe skillet with a lid, prepare a casserole dish to transfer the mixture later.
- Mix and form meatballs: In a medium bowl, combine the lean ground beef, finely diced yellow onion, egg, bread crumbs, Italian seasoning, garlic powder, kosher salt, and black pepper. Mix thoroughly. Use a small cookie scoop or roughly 2 tablespoons to portion out the mixture and roll into about 22-25 meatballs.
- Brown the meatballs: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Brown the meatballs on all sides, approximately 3-4 minutes per side, ensuring they are browned but not fully cooked through.
- Prepare the casserole base: Remove any excess grease from the skillet. Add the jar of pasta sauce, water or low sodium chicken broth, and uncooked rotini pasta to the skillet. Gently stir to combine with the meatballs, taking care not to break or smash them.
- Simmer and bake: Bring the mixture to a simmer on stovetop, then cover with a lid. Transfer the skillet (or pour into a casserole dish if your skillet is not oven-safe) to the preheated oven. Bake uncovered for 30-35 minutes without stirring, until the pasta is tender and most of the liquid has been absorbed.
- Add cheese and finish baking: Remove from the oven and gently toss the pasta and meatballs to combine. Sprinkle the shredded mozzarella and grated parmesan evenly over the top. Return to the oven and bake for another 5-10 minutes until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven, garnish with chopped parsley, and serve hot for a delicious, cheesy Italian meatball casserole meal.
Notes
- Be careful when stirring the pasta and meatballs during the simmer stage to prevent breaking the meatballs.
- You can substitute ground turkey or chicken for a leaner version of the meatballs.
- Using low sodium chicken broth instead of water adds extra flavor to the casserole.
- If you do not have rotini pasta, other short pasta shapes like penne or rigatoni work well.
- For added spice, consider adding red pepper flakes to the meatball mixture or tomato sauce.
- The casserole can be prepared a day ahead and reheated in the oven for convenience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
