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homemade Meatballs Parmesan Casserole

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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Active Cooking Intensity: Medium
Servings: 6
Yield: One 9×13 inch casserole

Introduction

There’s something profoundly comforting about a dish that combines juicy, herbed meatballs with gooey cheese and tangy marinara. This Homemade Meatballs Parmesan Casserole takes the beloved flavors of classic Italian-American cooking and bakes them into a hearty, one-pan masterpiece. Perfect for a Sunday family dinner or a make-ahead weeknight meal, this casserole layers homemade meatballs, rich marinara, and a blend of melted cheeses over a base of tender pasta. The result is a bubbly, golden-brown dish that’s sure to earn a permanent spot in your recipe rotation. While it requires a bit of hands-on effort to prepare the meatballs, the process is straightforward and deeply rewarding. Let’s get cooking.

Ingredients

For the Meatballs:

  • 1 lb (450g) ground beef (85% lean)

  • 1/2 lb (225g) ground pork

  • 1 large egg, lightly beaten

  • 1/2 cup Italian-style breadcrumbs

  • 1/3 cup whole milk

  • 1/2 cup freshly grated Parmesan cheese

  • 1/4 cup finely minced yellow onion

  • 3 cloves garlic, minced

  • 2 tablespoons fresh parsley, finely chopped

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons olive oil (for browning)

For the Casserole:

  • 12 oz (340g) dried pasta (rigatoni, penne, or ziti work well)

  • 1 (24 oz) jar high-quality marinara sauce, or 3 cups homemade

  • 1 cup water

  • 8 oz fresh mozzarella cheese, thinly sliced or torn

  • 1 cup shredded low-moisture mozzarella cheese

  • 1/3 cup freshly grated Parmesan cheese

  • 1 tablespoon fresh basil or parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Meatball Mixture

In a small bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes until the breadcrumbs have absorbed the milk. In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, beaten egg, 1/2 cup grated Parmesan, minced onion, garlic, parsley, oregano, salt, and pepper. Using clean hands, gently mix until all ingredients are just combined. Avoid overmixing, as this can make the meatballs tough.

Step 2: Form and Brown the Meatballs

Preheat your oven to 375°F (190°C). Shape the mixture into 1.5-inch meatballs (you should get about 18-20). Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 2-3 minutes per side. They do not need to be cooked through, just seared to develop flavor and help them hold their shape. Transfer the browned meatballs to a plate lined with paper towels.

Step 3: Cook the Pasta

While the meatballs brown, bring a large pot of salted water to a boil. Cook the pasta according to package directions, but reduce the cooking time by 2 minutes (it will finish cooking in the oven). Drain the pasta and return it to the pot.

Step 4: Assemble the Casserole

To the pot with the drained pasta, add the marinara sauce and 1 cup of water, stirring to combine. This extra water will be absorbed during baking, ensuring the pasta stays perfectly tender. Pour half of the saucy pasta mixture into a greased 9×13 inch baking dish. Arrange the browned meatballs evenly over the pasta layer. Top with the remaining pasta and sauce. Layer the fresh mozzarella slices over the pasta, then sprinkle evenly with the shredded mozzarella and remaining 1/3 cup of grated Parmesan.

Step 5: Bake

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and continue to bake, uncovered, for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden in spots.

Step 6: Rest and Serve

Remove the casserole from the oven and let it rest for 10 minutes before serving. This crucial step allows the sauce to thicken slightly and makes serving much easier. Garnish with chopped fresh basil or parsley. Serve hot with a side salad and crusty garlic bread.

Recipe Notes & Tips

  • Make-Ahead Friendly: Assemble the entire casserole up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add 5-10 minutes to the covered baking time since it will be cold from the fridge.

  • Freezing Instructions: After assembling, cover the unbaked casserole tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

  • Meatball Shortcut: For a quicker version, you can use 1 lb of high-quality, pre-cooked frozen Italian meatballs. Thaw slightly and add directly to the casserole without browning.

  • Cheese Variations: Try adding a layer of ricotta cheese mixed with an egg and herbs between the pasta layers for an extra-rich texture.

  • Pasta Choice: Short, sturdy pasta shapes with ridges or tubes (like rigatoni, penne, or ziti) are ideal for holding onto the sauce and cheese.

Nutrition Information

Per Serving (Approximately 1/6th of the casserole):

  • Calories: 745 kcal

  • Total Fat: 36g

    • Saturated Fat: 16g

  • Cholesterol: 145mg

  • Sodium: 1380mg

  • Total Carbohydrates: 58g

    • Dietary Fiber: 4g

    • Sugars: 8g

  • Protein: 46g

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