Monday, February 22, 2016

Cheesy Meatball Casserole

I just love pasta. I love how you can take a few ingredients and turn them into something so divine that you close your eyes as you savor every bite!  Like this one.  It starts off with your basic pasta....I like Rotini for this one...and ends up loaded with incredible meatballs, a rich chunky tomato meat sauce and tons of cheese. This is a keeper my friends!

Cheesy Meatball Casserole

For the Meatballs

1 pound ground chuck
1/2 ground pork
1 large egg, slightly beaten
1/2 cup grated Parmesan cheese
1/3 cup Italian breadcrumbs (or more if  needed)
1  1/2 tablespoons garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 can evaporated milk
1/2 teaspoon oregano
1/4 cup chopped parsley

Mix all ingredients together in a large bowl.  Shape into small meatballs and place on baking sheet. Bake at 350 degrees for about 25 minutes or until cooked through.  Set aside.

Meat Sauce

1 pound ground beef
1 (26 oz) jar Ragu Chunky Tomato, Garlic, Onion

Brown ground beef in large heavy skillet until no longer pink. Drain and return skillet to burner and reduce heat to low. Add sauce and simmer for 15 minutes until heated through.


1 box (16 oz) Rotini
4 cups Mozzarella cheese

Boil Rotini as directed on package and drain well.  Return to pot and turn off heat.  Mix in meat sauce and stir well. Pour into a 9 x 13 casserole and arrange meatballs on top of casserole.  Top entire casserole with cheese.

Bake at 350 degrees for 30 minutes until cheese has melted and casserole is hot and bubbly.

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