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.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
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
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!