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Creating a Heavenly Meatball Marinara Casserole is an art that combines flavor, texture, and aroma. Let’s dive into the assembly process to ensure your dish is as delightful as it is comforting.

Classic Meatball Marinara Casserole

Discover the comfort of Italian cuisine with Heavenly Meatball Marinara Casserole. This delightful dish features tender meatballs, rich marinara sauce, and melted cheese over a bed of perfectly cooked pasta. Perfect for family gatherings or cozy weeknight dinners, this casserole is more than a meal; it's a celebration of flavors and textures that warms the heart. Learn tips for crafting the perfect meatballs, homemade marinara sauce, and selecting the right pasta for an unforgettable dining experience. Enjoy the art of creating a comforting dish that brings everyone together around the table.
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Ingredients
  

For the meatballs:

1 lb ground beef

1/2 lb ground pork

1/2 cup Italian-seasoned breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

2 cloves garlic, minced

1 large egg

1 tsp salt

1/2 tsp black pepper

1 tsp Italian seasoning

For the marinara sauce:

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 tsp sugar

1 tsp dried oregano

1/2 tsp red pepper flakes (optional for heat)

Salt and pepper to taste

Fresh basil leaves for garnish

For the casserole:

12 oz cooked pasta (penne or rotini recommended)

2 cups shredded mozzarella cheese

1/4 cup chopped fresh basil (for layering)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.

    Make the Meatballs: In a large mixing bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, salt, pepper, and Italian seasoning. Mix until just combined to avoid overworking the meat. Roll the mixture into 1-inch meatballs and place them on a plate or tray.

      Cook the Meatballs: Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in batches, making sure not to overcrowd the pan. Cook each batch for about 5-7 minutes, or until they are browned on all sides. Remove the meatballs from the skillet and set them aside.

        Prepare the Marinara Sauce: Using the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until it becomes translucent, which should take about 3-4 minutes. Next, add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the crushed tomatoes, sugar, oregano, and red pepper flakes (if using). Season with salt and pepper. Allow the sauce to simmer for about 10-15 minutes, stirring occasionally to meld the flavors.

          Combine Ingredients: In a large mixing bowl, combine the cooked pasta with the marinara sauce, browned meatballs, and half of the shredded mozzarella cheese. Gently toss everything together until the pasta is well coated with the sauce and the ingredients are evenly distributed.

            Assemble the Casserole: Transfer the pasta and meatball mixture into a greased 9x13-inch baking dish. Evenly sprinkle the remaining mozzarella cheese over the top, and add the chopped basil for an extra burst of flavor.

              Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Afterward, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.

                Serve: Once baked, let the casserole cool for a few minutes before serving. For an appealing presentation, garnish with extra basil leaves and perhaps a sprinkle of Parmesan cheese.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6-8 servings