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Meatball Casserole

This recipe creates a comforting meatball casserole, combining frozen meatballs and fusilli pasta with a creamy marinara sauce, enriched with chicken broth and milk. Layered with mozzarella and Parmesan, it's baked until golden and bubbly, offering a hearty and flavorful family meal.
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Course lunch/dinner
Cuisine Mediterranean
Servings 10 people
Calories 5758.5 kcal

Equipment

  • 1 Casserole Dish 13x9-inch or similar large baking dish
  • 1 Large Pot For cooking pasta and mixing ingredients
  • 1 Whisk For combining liquids and seasonings
  • 1 Measuring Cups/Spoons For precise ingredient portions
  • 1 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 13x9-inch baking dish with cooking spray.
  • Cook the fusilli pasta according to package directions until it is al dente; drain the pasta thoroughly.
  • In a large pot or mixing bowl, combine the thawed fully-cooked meatballs, marinara sauce, chicken broth, whole milk, 2 tablespoons of chopped fresh basil, kosher salt, and freshly ground black pepper. Stir until well combined.
  • Add the drained al dente fusilli pasta to the meatball and sauce mixture, tossing gently to ensure all ingredients are evenly coated.
  • Transfer the entire pasta and meatball mixture into the prepared baking dish, spreading it out into an even layer.
  • Evenly sprinkle the 2 cups of shredded mozzarella cheese over the top of the casserole mixture.
  • Next, sprinkle the 1/2 cup of shredded Parmesan cheese over the mozzarella layer.
  • Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden brown.
  • Remove the casserole from the oven and let it stand for 5-10 minutes before serving. This allows the dish to set and makes for easier serving.
  • Garnish the baked casserole with the remaining 1 tablespoon of fresh basil before serving.

Notes

For enhanced flavor, consider briefly browning the thawed meatballs before combining to build depth and texture. Cook the fusilli pasta to a firm al dente stage, as it will continue to cook in the casserole, preventing a mushy texture. Using freshly grated mozzarella and Parmesan will yield a superior melt and richer flavor profile compared to pre-shredded varieties. Don't hesitate to elevate the marinara base by briefly sautéing diced onions and garlic before adding the sauce, broth, and milk. A pinch of red pepper flakes can also add a pleasant warmth. Garnish generously with the remaining fresh basil and a final sprinkle of Parmesan after baking for an appealing finish.