Meatball Casserole
This recipe delivers a hearty and comforting Meatball Casserole, featuring tender fusilli pasta, savory frozen meatballs, and a rich marinara sauce, all bound together with chicken broth and milk, and topped with a generous layer of melted mozzarella and Parmesan cheeses. It's a satisfying, family-friendly dish.
Equipment
- 1 9x13 inch Baking Dish For assembling and baking the casserole.
- 1 Large Pot For cooking the fusilli pasta.
- 1 Measuring Cups and Spoons For precise ingredient measurements.
- 1 Whisk For combining the sauce ingredients smoothly.
- 1 Cutting Board and Chef's Knife For chopping fresh basil.
Ingredients
Main
- Cooking spray
- 1 16-oz. package frozen fully-cooked meatballs, thawed
- 1 16-oz. package uncooked fusilli pasta
- 1 24-oz. jar marinara sauce
- 2 cups chicken broth
- 1 cup whole milk
- 3 Tbsp. chopped fresh basil divided
- 1/2 tsp. kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente, then drain well.
- In a large bowl, whisk together the marinara sauce, chicken broth, whole milk, 2 tablespoons of chopped fresh basil, kosher salt, and black pepper.
- Arrange the thawed meatballs evenly in the prepared baking dish. Spread the cooked and drained fusilli pasta over the meatballs.
- Pour the marinara sauce mixture evenly over the pasta and meatballs, ensuring the pasta is mostly submerged.
- Sprinkle the shredded mozzarella cheese and shredded Parmesan cheese evenly over the top of the casserole.
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Remove the casserole from the oven and let it rest for 10-15 minutes before serving.
- Garnish with the remaining 1 tablespoon of fresh basil before serving.
Notes
1. For enhanced flavor, consider searing the thawed meatballs in a hot pan with a little olive oil until lightly browned before adding them to the casserole. This develops a richer, more savory profile through the Maillard reaction. 2. Cook the fusilli pasta to a firm al dente stage, as it will continue to cook and absorb liquid in the casserole, preventing it from becoming mushy. 3. Taste the marinara sauce mixture before adding it to the casserole and adjust seasoning as needed. A pinch of sugar can help balance the acidity of the tomatoes. 4. Use freshly shredded mozzarella and Parmesan cheese for superior melt and flavor compared to pre-shredded varieties, which often contain anti-caking agents. 5. Allowing the casserole to rest for 10-15 minutes after baking helps the sauce and cheese set, making it easier to serve cleanly.