Easy Meatball Casserole / Delicious one pot meal ❤️

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Prepare the meatball mixture by combining ground beef, black pepper, garlic powder, Italian seasoning, salt, egg, parsley, and panko breadcrumbs in a bowl.

Mix the ingredients gently to avoid overworking the meat.

Form the mixture into approximately 22-23 meatballs using a tablespoon for uniform size.

Heat a skillet over medium heat and sear the meatballs until golden brown on the outside, about 2-3 minutes per side.

Remove the meatballs from the skillet and set aside.

In the same skillet, add chopped orange bell pepper and onions, and sauté until softened.

Add Italian seasoning, salt, oregano, black pepper, garlic powder, and red pepper flakes to the vegetables and mix well.

Pour in the Ragu marinara sauce and beef broth, stirring to combine.

Prepare a baking dish by spraying it lightly with non-stick spray.

Add uncooked diddilini pasta to the baking dish and spread it evenly.

Place the seared meatballs on top of the pasta in the baking dish.

Pour the marinara sauce mixture over the meatballs and pasta, ensuring everything is covered.

Cover the dish with aluminum foil and bake in a preheated oven at 400°F for 35-40 minutes.

After baking, remove the foil and add fresh basil, mozzarella cheese, and Parmesan cheese on top.

Return the dish to the oven without the foil for an additional 10-12 minutes until the cheese is melted and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens