Meatball Casserole
This easy protein-packed meatball casserole is baked in one dish—no boiling pasta required! Saucy, cheesy, family-friendly comfort food.
Foto: Well PlatedIngredients
- 16 ounces uncooked ziti pasta (or similar short, tubular pasta)
- 24 ounces good quality marinara sauce (I like roasted garlic; try Rao's, Delallo, or Carbone)
- 8 ounces tomato sauce
- 1 ¾ cups water
- 1 cup milk (I used 1%)
- 1 (16-ounce) container low-fat cottage cheese ((I used Good Culture))
- ¼ cup grated Parmesan cheese (plus additional for serving)
- 2 teaspoons Italian seasoning
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 14 ounces cooked meatballs
- 1 ½ cups shredded Mozzarella cheese
- Chopped fresh parsley or basil (optional for serving)
Steps
Place a rack in the center of your oven and preheat to 425°F.
In a 9x13 inch baking dish, stir together the uncooked pasta, marinara sauce, tomato sauce, water, milk, Italian seasoning, garlic powder, onion powder, and salt. Stir in the meatballs. Reposition the noodles as needed so that they are all covered in liquid.
Cover the dish snugly with aluminum foil. Bake for 30 minutes.
Remove the pan from the oven, uncover, and stir. Sprinkle with the mozzarella. Recover and bake 15 minutes more.
Test the pasta for doneness; it should be cooked to al dente (tender but with a bit of chew). If the noodles are too firm, recover and continue baking as needed.
Let stand for 10 minutes to set up prior to serving. Sprinkle with Parmesan and herbs as desired.
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