Meatball Casserole with Cheese


 How to Make Meatball Casserole with Cheese

Meatball Casserole with Cheese

This cheesy meatball casserole is a family favorite, with basil adding flavor to the meatballs and grated onion adding moisture. Melted mozzarella cheese tames the spice, but feel free to cut back or eliminate the crushed red pepper if you prefer a milder dish.

Ingredients Meatball Casserole with Cheese

  1. Whole-wheat fusilli pasta, 16 ounces.
  2. lower-sodium marinara sauce, divided into 1 (24 ounce) jar.
  3. 90% lean ground beef, 1 pound.
  4. Panko breadcrumbs, 1/2 cup.
  5. Grated sweet onion, 1/4 cup.
  6. 1/4 cup finely chopped fresh basil, plus more for garnish.
  7. One big egg.
  8. 2 teaspoons of seasoning mix.
  9. Salt, 1/2 teaspoon.
  10. 12 teaspoon of red pepper flakes.
  11. Low-moisture part-skim mozzarella cheese, 2 cups, shredded.

Methods How To Make Meatball Casserole with Cheese

  • Set the oven to 350°F. Cook the pasta in a big pot of boiling water for approximately 4 minutes shorter than the package guidelines, or until the middle is still fairly firm. Put the spaghetti in a 9 by 13-inch baking dish after draining. Pasta should be coated with half the marinara sauce after being added.
  • In a large bowl, combine the following ingredients with your hands: ground beef, panko, onion, basil, egg, Italian seasoning, salt, and crushed red pepper (do not overmix). As you work, shape the mixture into 16 meatballs (each measuring approximately 1 1/2 inches in diameter). After adding cheese, cover the dish with the leftover marinara sauce.
  • Bake for 35 to 40 minutes, or until a thermometer inserted into the meatballs reads at least 160°F and the cheese is gently browned. If desired, add basil as a garnish.


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