A Southern Grace: Cheesy Meatball Casserole

Cheesy Meatball Casserole


Serves 4-6

  • 12 1-inch meatballs, homemade or purchased
  • 16 ounces (2 cups) marinara sauce, homemade or purchased
  • 1/4 pound (4 ounces) pasta, any shape
  • 1/4 cup ricotta cheese
  • 1/2 cup mozzarella cheese
  • Basil chiffonade, for garnish
In a large saucepan, saute the meatballs in a little bit of oil until browned on all sides, about 10 minutes.
Heat the marinara sauce in a large pot on the stove, then add the seared meatballs to the sauce, cover, reduce the heat to low, and simmer for 30 minutes.
Soak the pasta in hot salted water for 30 minutes, then drain, cool slightly, and stir in the ricotta cheese.
Heat oven to 400 degrees F and spray a small (1-1/2 to 2 quart) casserole dish; set aside.
Add the pasta to the meatballs and sauce and spoon everything into the prepared dish.
Top with the mozzarella cheese and bake for 15-20 minutes or until the cheese has melted.
Garnish with basil and serve.

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