Italian Meatball Casserole
How to make Italian Meatball Casserole
Ingredients
Meatballs
1 pound ground chuck
1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese
1 small onion, chopped fine
2 cloves garlic, minced
1 tablespoon basil
1 tablespoon parsley
1 tablespoon rosemary
1 teaspoon oregano
1 teaspoon pepper
1 egg, beaten
Sauce
1 onion, chopped
2 tablespoons olive oil
2 cloves garlic
2 14 ounce cans diced tomatoes
1 14 ounce can tomato sauce
1/2 cup chopped parsley
1 1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon anise seed
1 teaspoon salt
1teaspoon pepper
pinch of red pepper flakes
Pasta
1(12 ounce) bag- Large Elbow Macaroni
1 (8 ounce) block cream cheese
Top Garnish
1 cup Parmesan Cheese, shredded
Instructions:
Meatballs
Gently mix all the meatball ingredients together, careful not to over mix. With 2 tablespoons of the mix roll the mix into a ball.
Place the meatballs on a lined baking sheet.
Bake at 375 degrees for 20 minutes.
Let the meatball rest for at least 30 minutes before adding to sauce or freezing.
Sauce
In a very hot stock pot add the olive oil and saute the onion and the garlic until the onion is clear.
Add the remaining ingredients and bring to a boil.
Reduce the heat and let simmer for 30 to 45 minutes.
Add the meatballs and cook on low heat for 15 minutes and keep warm.
Pasta
Cook the pasta to package directions.
Drain the pasta and pour it into a very large mixing bowl.
While the pasta is hot, add the cream cheese and mix until melted into the pasta.
Stir in the 4 cups of the sauce one cup at a time, stirring to make sure it is blended with the pasta.
In a 9X13 baking dish, place a little of the sauce in the bottom of the pan.
Add the pasta mix to the baking dish.
Place the meatballs on top of the pasta.
Sprinkle the Parmesan Cheese on top of the meatballs and pasta.
Bake at 350 degrees for 30 minutes, until heated through and starting to bubble around the edge.
Remove from the oven and let cool for 15 minutes before serving.
Enjoy!
Notes:
Flavor Profile:
Savory and Hearty: Meatballs and pasta combined with a rich tomato sauce create a satisfying, comforting dish.
Herb-Infused: The sauce and meatballs are packed with basil, oregano, rosemary, and parsley, giving a robust Italian flavor.
Cheesy: Cream cheese and Parmesan cheese add a creamy and savory depth to the casserole.
Ingredients Breakdown:
Ground Chuck: Provides a juicy, flavorful base for the meatballs. You can also use other ground meats like beef or pork if preferred.
Cream Cheese: Adds a creamy texture to the pasta and helps bind it together.
Parmesan Cheese: Used both in the meatballs and as a topping, giving a salty and nutty flavor.
Cooking Tips:
Meatball Consistency: Mix meatball ingredients gently to avoid tough meatballs. Resting them before adding to the sauce helps maintain their shape.
Simmering Sauce: Allow the sauce to simmer slowly to deepen the flavors. The longer it simmers, the more developed the taste will be.
Pasta Preparation: Mix the cream cheese with hot pasta to ensure it melts smoothly. Adding sauce gradually helps blend it evenly.
Texture Tips:
Meatball Size: Keep meatballs uniform in size to ensure even cooking and consistent texture throughout the casserole.
Pasta Mixing: Ensure the pasta is well-coated with sauce to avoid dry spots in the casserole.
Serving Suggestions:
Let it Rest: Allow the casserole to cool for 15 minutes before serving to let it set and make slicing easier.
Garnishes: Top with fresh basil or additional Parmesan cheese for extra flavor and presentation.
Storage and Reheating:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This casserole freezes well. Freeze in individual portions for easy reheating. Thaw overnight in the fridge before reheating.
Variations:
Vegetable Add-ins: Incorporate vegetables like bell peppers or mushrooms into the sauce for added nutrition and flavor.
Different Pasta Shapes: Swap elbow macaroni for another pasta shape like penne or rotini, depending on preference.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: 560 | Fat: 28g | Carbohydrates: 46g | Protein: 21g
Frequently Asked Questions:
Can I use a different type of ground meat for the meatballs?
Yes, you can use ground turkey, pork, or chicken instead of ground chuck.
Adjust cooking times as needed.
Can I prepare the meatballs in advance?
Yes, you can prepare and bake the meatballs ahead of time.
Store them in the refrigerator for up to 2 days or freeze them for up to 3 months.
How do I ensure my meatballs are tender?
Mix the meatball ingredients gently and avoid overmixing to keep them tender.
Also, resting them before adding to the sauce helps.
Can I make the sauce ahead of time?
Yes, you can make the sauce in advance.
Store it in the refrigerator for up to 3 days or freeze for up to 3 months.
What if I don’t have all the herbs and spices?
You can substitute with Italian seasoning or use your favorite herbs to match your taste preferences.
Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with penne, rotini, or any other pasta shape you prefer.
How can I make this casserole spicier?
Add more red pepper flakes or a pinch of cayenne pepper to the sauce to increase the heat level.
Can I use pre-made meatballs or sauce?
Yes, you can use store-bought meatballs and sauce to save time, but adjust seasoning as needed.
How do I reheat leftovers?
Reheat leftovers in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Can I freeze this casserole?
Yes, the casserole can be frozen.
Allow it to cool completely before wrapping tightly and freezing.
Reheat from frozen or thaw in the refrigerator before baking.