Description
This Baked Meatball Casserole is a hearty and comforting dish featuring tender homemade meatballs baked to perfection and combined with tender ziti pasta, rich marinara sauce, creamy Greek yogurt, and melted mozzarella cheese. Finished with fresh basil and Parmesan, this casserole makes a perfect family-friendly dinner.
Ingredients
Meatballs
- 1 pound ground meat (beef or mixed with pork 50:50)
- 1/2 cup dried breadcrumbs (can be gluten-free if needed)
- 1/4 cup milk
- 1 egg yolk
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup small onion, chopped
- 3 tablespoons fresh Parmesan cheese, grated
Pasta & Sauce
- 1/2 pound (8 ounces) Ziti pasta, cooked and drained (Barilla gluten-free penne pasta made of rice and corn used)
- 3 cups marinara sauce
- 14 cooked meatballs (from meatball mixture)
Toppings & Garnish
- 1 cup mozzarella cheese, shredded
- 1/4 cup Greek yogurt
- 1 tablespoon fresh Parmesan cheese, for garnish
- Fresh basil leaves, for garnish
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine ground pork and ground beef thoroughly. Stir in breadcrumbs, then pour milk on top to allow the milk to soak into the meat and breadcrumbs while you prepare the onions.
- Add seasonings and binders: Mix in the chopped onion, egg yolk, freshly grated Parmesan cheese, Italian seasoning, salt, and pepper into the meat and breadcrumb mixture. Combine everything well, being careful not to overwork the meat to keep meatballs tender.
- Shape and bake meatballs: Using a large cookie scoop or tablespoon, form the mixture into meatballs and place them on a baking sheet lightly coated with olive oil or lined with parchment paper. Bake at 425°F (220°C) for 20 minutes until cooked through and browned.
- Combine pasta and meatballs: In a large mixing bowl, combine cooked and drained ziti pasta with the 14 baked meatballs. Pour marinara sauce over and gently stir until the pasta and meatballs are well coated with the sauce.
- Assemble the casserole: Transfer the sauced pasta and meatball mixture into a lightly greased casserole dish. Spread Greek yogurt evenly over the top and gently stir it in to incorporate. Sprinkle shredded mozzarella cheese evenly over the casserole.
- Bake the casserole: Bake in a preheated 375°F (190°C) oven for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden, and the sauce is hot.
- Garnish and serve: Remove the casserole from the oven and garnish with fresh basil leaves and a few tablespoons of freshly grated Parmesan cheese. Serve immediately while hot and enjoy your comforting baked meatball casserole.
Notes
- Using a mix of ground beef and pork gives meatballs extra flavor and moisture.
- Breadcrumbs can be substituted with gluten-free breadcrumbs if desired.
- Greek yogurt adds creaminess and a slight tang but can be replaced with ricotta if preferred.
- Make sure not to overmix the meat mixture to keep meatballs tender.
- You can prepare meatballs ahead of time and freeze them for convenience.
- Use freshly grated Parmesan for best flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
