Marinara sauce: 24 oz (about 680g, homemade or store-bought)
Pasta: 8 oz (about 225g, penne, ziti, or similar), cooked al dente
Mozzarella cheese: 2 cups, shredded
Ricotta cheese: 1 cup
Parmesan cheese: 1/2 cup, grated, for topping
Fresh basil: for garnish (optional)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Make the Meatballs:
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter.
In a skillet over medium heat, brown the meatballs on all sides, then set aside. They don’t need to be cooked through, as they will continue cooking in the casserole.
Assemble the Casserole:
Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
Layer half of the cooked pasta over the sauce, followed by half of the meatballs.
Dollop spoonfuls of ricotta cheese over the meatballs, then sprinkle with half of the mozzarella cheese.
Repeat the layers with the remaining pasta, meatballs, and mozzarella cheese. Pour the remaining marinara sauce evenly over the top.
Bake:
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil, sprinkle the top with grated Parmesan cheese, and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Garnish and Serve:
Let the casserole cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
