Baked Meatball Casserole (Baked Ziti)
This Baked Meatball Casserole is a filling and family-friendly dish loaded with hearty meatballs, rich marinara sauce, mozzarella cheese, and a layer of Greek yogurt for a creamy and tangy center. Topped with freshly grated parmesan cheese and basil leaves, this casserole is the ultimate comfort food.
INGREDIENTS
Meatballs
- 1 pound ground meat, beef or mixed with pork 50:50
- ½ cups dried breadcrumbs, can be GF if needed
- ¼ cup milk
- 1 egg yolk
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ tsp. freshly ground pepper
- ¼ cup small onion, chopped
- 3 tablespoon fresh Parmesan cheese, grated
To Assemble The Casserole
- ½ pounds 8 ounce Ziti pasta, cooked and drained, (I used Barilla GF penne pasta made mix of rice and corn)
- 3 cups marinara sauce
- 14 cooked meatballs
- 1 cups mozzarella cheese, shredded
- ¼ cup Greek yogurt
- 1 tbsp. fresh Parmesan cheese, for garnish
- Fresh basil leaves, for garnish
INSTRUCTIONS
- In a large mixing bowl, combine ground pork and ground beef.
- Stir breadcrumbs into meat and then pour milk on top. Let the milk absorb into the meat and breadcrumbs while you get the onions ready.
- Stir onion, egg yolk, freshly grated Parmesan cheese, Italian seasoning, salt, and pepper into the meat and breadcrumb mixture.
- Combine the ingredients well without overworking.
- Using a large cookie scoop or tablespoon, shape the mixture into balls and place them on a baking sheet lightly coated with olive oil or lined with parchment paper.
- Bake the meatballs at 425°F for 20 minutes.
- Combine drained pasta and 14 of the juicy meatballs in a large mixing bowl. Cover with marinara sauce and stir until both the pasta and tender meatballs are completely covered in sauce.
- Transfer the meatball and pasta mixture into a lightly greased casserole dish and spread Greek yogurt over the top, stirring slightly to incorporate it. Sprinkle mozzarella cheese over the casserole.
- Bake in a 375°F oven for 25 to 30 minutes until the cheese is melted and the sauce bubbles.
- Garnish with fresh basil and a few tablespoons of freshly grated Parmesan cheese. Serve immediately.
NOTES
- Fridge. Meatballs: Allow meatballs to come to room temperature and then store them in the refrigerator in an airtight container for up to 3 days.
- Baked Ziti Casserole: Refrigerate uneaten portions in an airtight container or cover tightly with aluminum foil or plastic wrap and store for up to 3 days in the fridge.
- Freezer. Meatballs: Flash freeze the meatballs and store them in the freezer in a freezer bag for up to 2 months.
- Baked Ziti Casserole: Leftover meatball casserole will also keep in the freezer for up to 2 months.
- Make ahead. Meatballs: You can easily make the meatballs a few days ahead of time and then assemble this casserole.
- Baked Ziti with Meatballs: The casserole can be assembled and stored in the fridge, unbaked for 24 hours, or baked for up to 3 days.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 824kcalCarbohydrates: 42gProtein: 52gFat: 50gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 201mgSodium: 1902mgPotassium: 1111mgFiber: 5gSugar: 9gVitamin A: 931IUVitamin C: 14mgCalcium: 213mgIron: 6mg
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