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Cheesy Meatball Casserole

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.

Active Time
20 mins
Total Time
1 hr
Yield
Serves 8

How to Make It

1. Step
Preheat oven to 350°F. Bring a large pot of water to a boil and add pasta; cook until the center of the pasta is still somewhat firm, about 4 minutes less than package directions. Drain the pasta and transfer to a 9-by-13-inch baking dish. Add half of marinara sauce to the pasta and stir to coat.
2. Step
Combine ground beef, panko, onion, basil, egg, Italian seasoning, salt and crushed red pepper in a large bowl; gently mix with your hands (do not overmix). Form the mixture into 16 (about 1 1/2-inch) meatballs, nestling the meatballs into the pasta mixture as you work. Pour the remaining marinara sauce over the casserole and top with cheese.
3. Step
Bake until a thermometer inserted into the meatballs registers at least 160°F and the cheese is lightly browned, 35 to 40 minutes. Garnish with basil, if desired.

Ingredients

  • 16 ounces whole-wheat fusilli pasta
  • 1 (24 ounce) jar lower-sodium marinara sauce, divided
  • 1 pound 90%-lean ground beef
  • ½ cup panko breadcrumbs
  • ¼ cup grated sweet onion
  • ¼ cup chopped fresh basil, plus more for garnish
  • 1 large egg
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper
  • 2 cups shredded low-moisture part-skim mozzarella cheese

Tags

Healthy PregnancyHigh-ProteinNut-FreeSoy-Free

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