Are you craving something creamy, tomatoey, and Italian? A one-pot meal perhaps that doesn’t take too much of your time? This easy meatball pasta bake is the answer to all your cravings. Add slices of freshly baked bread and dinner will be a hit!
Using jarred spaghetti sauce and frozen meatballs makes baking this meatball pasta casserole a breeze!
All you have to do is assemble the casserole, bake it, and will taste like you slaved over the stove for hours. The little ones will love this one as well as the adults.
HOW TO MAKE SPAGHETTI AND MEATBALL CASSEROLE?
- Preheat the oven to 350F. Grease the bottom of a 2 ½ quart casserole dish and place one cup of spaghetti sauce on the bottom
- Place meatballs on top of spaghetti sauce.
- Drain mushrooms and add them on top of the meatballs.
- Sprinkle chopped basil on top of meatballs and mushrooms and place tomato slices on top of the basil.
- In a medium-sized bowl, mix together the ricotta cheese, sour cream, the rest of the tomato sauce, and eggs. Add the roasted garlic, salt, and dried oregano.
- Mix in the cooked egg noodles.
- Spread the noodle/cheese mixture over the meatballs.
- Bake for one hour uncovered. Fifteen minutes before bake time is up, add mozzarella cheese on top and bake until melted and bubbly.
WHAT TO SERVE WITH MEATBALL CASSEROLE?
CAN YOU FREEZE MEATBALL CASSEROLE?
You can. Assemble the casserole and freeze it before baking. Wrap it in plastic wrap and aluminum foil and freeze it for up to 3 months.
Thaw in the fridge overnight and take it out 30 mins before baking.
You can assemble the whole casserole a day ahead, wrap it in plastic wrap and refrigerate it overnight. Take it out of the fridge 30 mins before baking.
- If you want to make your own spaghetti sauce, make it a couple of days before you assemble the casserole, but store-bought is just as good.
- Bite-size meatballs are great, but I sometimes like to add normal-sized ones.
- Add chopped spinach to your casserole for added flavor and color.
- Don’t add the mozzarella cheese at the beginning of the baking time, add it at the end or it will burn. Add it in the last 15 mins of baking.
- For best results, buy a block of mozzarella cheese and shred it yourself. It melts much better.
Other Pasta Casseroles You Might Enjoy:
PAULA DEEN'S MEATBALL PASTA CASSEROLE
- 2 ½ cups prepared spaghetti sauce, divided
- 1 (16 oz) package frozen meatballs, bite-sized and thawed
- 1 (¾ oz) package fresh basil leaf, chopped
- 1 (7 oz) can sliced mushrooms, drained
- 2 tomatoes, sliced ¼ inch thick
- 1 cup ricotta cheese
- 1 cup sour cream
- 2 large eggs
- 3 teaspoons roasted garlic, minced
- 2 teaspoons salt
- 2 teaspoons dried oregano
- ½ (12 oz) package egg noodles, cooked
- 1 ½ cups mozzarella cheese or 1 ½ provolone cheese, shredded
- Fresh parsley for garnish (optional)
- Preheat the oven to 350F. Grease the bottom of a 2 ½ quart casserole dish and spoon one cup of spaghetti sauce on the bottom.
- Place the meatballs on top of the spaghetti sauce.
- Sprinkle the drained mushrooms and chopped basil on top of the meatballs. Place the tomato slices on top of the basil.
- In a medium-sized bowl, mix the ricotta cheese, with the sour cream, the rest of the tomato sauce, and the beaten eggs. Add the roasted garlic, salt, and dried oregano.
- Mix in the cooked egg noodles
- Spread cheese/noodle mixture over meatballs
- Bake for one hour uncovered. Fifteen minutes before bake time is up, add the mozzarella cheese on top and bake until melted and bubbly