Meatball Pasta Casserole
User Reviews
4.7
Meatball Pasta Casserole
Description
This recipe begins by sautéing finely minced onion and garlic in butter until translucent, which is then cooled and incorporated into a mixture of ground beef, Italian pork sausage, beaten egg, and breadcrumbs with salt and pepper. The mixture is portioned and rolled into uniform meatballs, which are browned in butter on medium heat to develop a crust and flavor.
Meanwhile, the ziti pasta is cooked until al dente and combined with crushed and diced tomatoes seasoned with dried Italian herbs, salt, black pepper, and red pepper flakes for subtle heat. Fresh Italian parsley and basil are chopped and added along with two types of mozzarella cheese: cubed block mozzarella and fresh pearl mozzarella. The browned meatballs are mixed into the sauced pasta, creating a rich, hearty casserole combining tender pasta, savory meatballs, bright herbs, and melted cheese.
This casserole can be baked to meld flavors and develop a lightly browned top or served as prepared depending on taste and texture preferences. It is suitable for a comforting main course, serving multiple people with its balance of meat, pasta, and cheese.
Ingredients
For the Meatballs
- 2 tablespoons unsalted butter divided
- ½ cup yellow onion finely minced
- 2 garlic minced, medium cloves
- 1 pound ground beef lean
- ½ pound Italian pork sausage bulk
- 1 egg lightly beaten, large
- ¼ cup bread crumbs
- 1 teaspoon kosher salt Morton brand
- ½ teaspoon black pepper
For the Ziti and Sauce
- 12 ounces ziti pasta
- 1 can crushed tomatoes Red Gold®, 28 ounces
- 1 can diced tomatoes Red Gold®, petite, 14.5 ounces
- 1 tablespoon Italian herb mix dried
- ½ teaspoon kosher salt Morton brand
- ½ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 3 tablespoons Italian parsley chopped, fresh
- 3 tablespoons basil chopped, fresh
- 12 ounces mozzarella block, cut into ½" cubes
- 8 ounces mozzarella fresh pearls (small balls
Instructions
- In a large skillet with tall sides, over medium to medium-high heat, melt 1 tablespoon of the butter. Add onion and saute, stirring regularly. After 5 minutes, stir in garlic. Saute for another 3 minutes, stirring regularly, until onion is completely soft and translucent. Transfer onion and garlic to a plate and spread out to cool.
- To a large bowl, add beef, pork, and egg. Sprinkle bread crumbs, salt, and black pepper evenly over the top, followed by the cooled onion and garlic. Mix to combine evenly with your hands. You could also use a wooden spoon or stand mixer, but I prefer using my hands for the most evenly combined mixture.
- Using a 1-1/2 tablespoon measure (I like to use a 1-1/2 tablespoon scoop), portion meat mixture, roll into balls, and then transfer to a rimmed baking sheet.
- Place the same large skillet (no need to wash it) over medium heat. Add remaining 1 tablespoon of butter. Once butter is melted, swirl it around to coat the bottom of the skillet. Add meatballs. Brown meatballs on all sides, and cook for about 20 minutes total. Transfer meatballs to a platter or sheet pan.
- Preheat oven to 350°F. While meatballs are browning, cook ziti in a pot of salted boiling water, until just barely al dente. Drain and set aside.
- Place same large skillet over medium heat (do not wash it). Add crushed tomatoes and diced tomatoes, and scrape up any browned bits from the bottom of the pan and stir them into the tomatoes. Stir in Italian herb mix, salt, black pepper, and red pepper flakes. Bring to a simmer. Fold meatballs into tomatoes and let simmer for 10 minutes, stirring a couple times. Stir in chopped parsley and basil, and then remove skillet from heat. Fold in drained ziti.
- Transfer half of ziti/meatball mixture to a large baking dish. Spread block mozzarella pieces over the top. Add remaining ziti/meatball mixture, spreading it out evenly. Top with mozzarella pearls. Cover dish loosely with foil (do not press foil onto the ziti/meatball mixture) and bake for 30 to 40 minutes, or until the dish is hot and bubbling nicely. Remove the foil and bake for another 5 minutes or so. Remove from oven and let rest for 5 minutes. Sprinkle fresh chopped parsley over the top if desired. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 722kcal | 36% |
| Carbohydrates | 21g | 7% |
| Protein | 54g | 108% |
| Fat | 46g | 71% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 209mg | 70% |
| Sodium | 1756mg | 73% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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