Classic Meatball Marinara Casserole

When crafting the perfect marinara sauce for your meatball casserole, achieving the right balance between acidity and sweetness is essential. Marinara sauce often has a naturally tangy flavor due to tomatoes, which can sometimes overpower other ingredients. To counteract this acidity, consider adding a pinch of sugar or a splash of balsamic vinegar. These additions can help mellow the sharpness of the tomatoes, allowing the flavors to meld beautifully without losing the sauce's characteristic zest.

Classic Meatball Marinara Casserole

Discover the heartwarming Savory Meatball Marinara Casserole, a dish designed to bring family together around the dinner table. This comforting recipe features tender meatballs enveloped in a rich marinara sauce, topped with melted cheese, delivering a flavor experience everyone will love. Made from simple ingredients and perfect for busy nights or gatherings, this casserole can be customized to suit any taste, making it a versatile addition to your meal rotation. Enjoy the ease of preparation and the joy of sharing delicious moments with your loved ones.

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Ingredients

For the Meatballs:

1 lb ground beef or ground turkey

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, finely chopped

2 cloves garlic, minced

1 large egg, beaten

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

For the Marinara Sauce:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 teaspoon dried basil

1 teaspoon sugar

Salt and pepper to taste

For Assembly:

8 oz rotini pasta (or pasta of your choice)

2 cups shredded mozzarella cheese

Extra parsley for garnish

Instructions

Prepare the Meatballs:

- Preheat your oven to 400°F (200°C).

- In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, beaten egg, oregano, salt, and black pepper. Stir until just mixed; do not overwork the mixture.

- Shape the mixture into 1-inch meatballs and arrange them on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the meatballs are thoroughly cooked and lightly browned.

Make the Marinara Sauce:

- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion becomes translucent, about 5 minutes.

- Pour in the crushed tomatoes and add the dried basil, sugar, salt, and pepper. Stir to combine and let the sauce simmer for 10-15 minutes, stirring occasionally to prevent sticking.

Cook the Pasta:

- In a large pot filled with salted boiling water, cook the rotini pasta according to the package instructions until al dente. Drain well and set aside.

Combine Everything:

- In a large bowl, gently mix together the baked meatballs, marinara sauce, and cooked pasta until all ingredients are evenly coated.

Assemble the Casserole:

- Grease a 3-quart baking dish with cooking spray or olive oil. Spoon half of the meatball mixture into the dish, then sprinkle half of the shredded mozzarella cheese on top. Repeat with the remaining meatball mixture and top with the rest of the cheese.

Bake:

- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.

Serve:

- Allow the casserole to cool for about 5 minutes, then garnish with extra fresh parsley. Serve hot alongside garlic bread or a refreshing side salad for a complete meal.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8

- Presentation Tips: For an elegant touch, serve portions in individual bowls and top with a sprinkle of fresh Parmesan and a few basil leaves for garnish.