Cheesy Meatball Caserole

We all NEED a cheesy, meaty, comfort-food fix sometimes. Luckily for you, we’re tackling that craving head-on today!

Today, we’re about to get up close and personal with a delightfully cheesy, super hearty, and lip-smackingly delicious dish – the Cheesy Meatball Casserole.

Imagine drool-worthy, tender meatballs drenched in a rich tomato sauce, topped with loads of gooey cheese, and baked to perfection.

Not only does it warm your belly, but it also your soul.

Life’s Better With Cheese!

Clearly, the star of this dish isn’t just the meatballs, it’s the Gooey, Melty, Delicious Cheese!

And boy, do I love cheese.

Pro tip: a good blend of melted mozzarella and parmesan creates a heaven-on-earth cheesiness!

INGREDIENTS  

• 1 T olive oil
• 1 medium onion divided – one-half diced and one-half grated
• 2 small carrots diced
• 2 medium garlic cloves minced
• 1 24.5- oz. bottle passata or tomato puree
• 10 oz. small macaroni such as elbows ditalini or small shells
• 1 lb. 80% lean ground beef
• 3 T. panko breadcrumbs
• 3 T. grated parmesan
• 1 large egg
• 1/2 t. dried oregano
• 1/2 t. dried basil
• 1 c. fresh parsley roughly chopped, divided
• 1-1/2 c. shredded mozzarella cheese
• Sea salt and black pepper to taste

Instructions

• Preheat the oven to 350° F. Lightly spray a casserole dish with nonstick cooking spray.
• Heat the olive oil in a medium skillet over medium heat. Add diced onion, carrots, and garlic. Season with salt and pepper to taste. Cook, stirring occasionally, until the vegetables become translucent, approximately 3-4 minutes.
• Add the passata and let the sauce simmer for 6-8 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, 2-3 minutes less than the package instructions.
• Drain the pasta and return to the cooking pot. Add one-third of the tomato sauce to the pasta and stir to evenly coat pasta. Transfer the pasta to the prepared casserole dish.
• In a medium bowl, combine the ground beef, grated onion, breadcrumbs, parmesan, egg, oregano, basil, and one-half of the fresh parsley.
• Generously season with salt and pepper and begin working the mixture with your hands. Mix just until everything is combined, but don’t overwork the meatball mixture. Roll into 14-16 meatballs and place the meatballs on top of the pasta layer.
• Pour the remaining tomato sauce over the meatballs. Sprinkle with the shredded mozzarella cheese.
• Cover the casserole with aluminum foil and place in the oven to bake for 25 minutes. Remove foil and bake for another 15 minutes, just until the cheese has melted and is golden-brown.
• Serve garnished with the remaining fresh parsley. Enjoy!