Description
Creamy Baked Meatball Pasta Casserole Recipe
Ingredients:
For the Meatballs:
1 lb ground beef (or a mix of beef and pork)
½ cup breadcrumbs
1 egg
2 cloves garlic, minced
2 tbsp grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
For the Casserole:
12 oz pasta (fettuccine or rigatoni works well)
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley for garnish
Instructions:
1. Prepare the Meatballs:
Preheat your oven to 400°F (200°C).
In a large bowl, combine ground beef, breadcrumbs, egg, garlic, Parmesan cheese, Italian seasoning, salt, and pepper.
Mix until just combined, then shape into small meatballs (about 1 inch in diameter).
Place the meatballs on a baking sheet and bake for 15-20 minutes, or until golden and cooked through.
2. Cook the Pasta:
While the meatballs are baking, cook the pasta according to package instructions until al dente. Drain and set aside.
3. Assemble the Casserole:
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the cooked pasta and Alfredo sauce. Mix until well coated.
Transfer the pasta mixture to a greased baking dish.
Nestle the cooked meatballs on top of the pasta.
Sprinkle the mozzarella and Parmesan cheeses evenly over the dish.
4. Bake the Casserole:
Bake the assembled casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly with golden spots.
5. Garnish and Serve:
Remove from the oven and let cool for 5 minutes.
Garnish with chopped fresh parsley and serve warm. Enjoy your creamy, cheesy meatball pasta casserole!
Tips:
For added flavor, sauté onions and mushrooms and mix them into the pasta.
Use homemade Alfredo sauce for an extra touch of richness.
Freeze leftovers in individual portions for a quick meal later!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, preheat your oven to 400°F. In a large bowl, gently mix the meatball ingredients with your hands or a fork, being careful not to overwork the meat. Roll into 1-inch balls and place on a parchment-lined baking sheet for easy cleanup. Bake for 15-20 minutes. While they bake, cook your pasta in well-salted water until just al dente, as it will cook further in the oven. Drain and immediately combine with the Alfredo sauce in the pot to keep it warm. In a 9×13 inch baking dish, spread the saucy pasta, then strategically place the hot meatballs on top. Finish with a generous layer of both cheeses. Reduce oven to 375°F and bake until the casserole is bubbling and the cheese is perfectly melted and spotted with gold.
Serving Suggestions
This rich casserole pairs beautifully with lighter sides to balance the meal. Serve it with a crisp green salad tossed in a tangy vinaigrette, or with steamed green beans or broccoli. For a classic Italian touch, offer a side of garlic bread or warm, crusty breadsticks to soak up the extra sauce. A light, acidic white wine like Pinot Grigio can also cut through the richness wonderfully.
How-to Summary
In summary: mix and bake meatballs, cook pasta, combine pasta with sauce, assemble in a dish with meatballs and cheese, then bake until bubbly. The key stages are preparing the components separately before the final bake for the best texture.
Frequently Asked Questions
Can I make this casserole ahead of time? Absolutely. Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use frozen meatballs? Yes, for a shortcut. Use about 20-24 pre-cooked frozen meatballs. Thaw them first or extend the initial bake time by 5-10 minutes before adding to the casserole.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container for 3-4 days. Reheat portions in the microwave, or reheat the whole dish covered with foil in a 350°F oven until warm throughout.
What can I use instead of Alfredo sauce? A marinara or a rosé (pink) sauce are excellent alternatives. For a marinara version, consider using a blend of mozzarella and provolone cheese.
How can I prevent the pasta from drying out? Ensure your pasta is well-coated with sauce, and do not overbake. The 20-25 minute window is ideal. Using a glass or ceramic dish (which retains heat well) also helps.
Common Mistakes to Avoid
- Overmixing the meat: This makes meatballs tough. Mix ingredients until just combined.
- Overcooking the pasta: Cook only to al dente, as it softens further during baking.
- Using cold sauce: Combine the sauce with the hot pasta immediately after draining to help it adhere and create a creamier base.
- Skipping the pre-bake for meatballs: Pre-baking ensures they are fully cooked and don’t release excess grease into your casserole.
Conclusion
This Creamy Baked Meatball Pasta Casserole is the ultimate comfort food, perfectly combining hearty meatballs, tender pasta, and rich, cheesy sauce. Its straightforward method yields impressive results, making it ideal for both weeknight dinners and feeding a crowd. By following the step-by-step guide and avoiding common pitfalls, you’ll create a consistently delicious, satisfying meal that everyone will love. Don’t forget to try the serving suggestions to round out your dinner plate.