Meatball Casserole

Frozen Italian-style meatballs are an easy shortcut in this pasta casserole flavored with roasted peppers and fresh herbs. Garnish with basil, if desired.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 526 Calories

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 (16 ounce) package penne pasta
• ¼ cup tomato paste
• 1 teaspoon kosher salt
• 1 (15 ounce) container ricotta cheese
• 2 large eggs, lightly beaten
• cooking spray
• ½ teaspoon fennel seeds
• 2 (24 ounce) jars tomato-basil pasta sauce
• ¾ cup chopped fresh basil, divided
• 1 cup chopped roasted red peppers
• 1 (1/2 ounce) refrigerated Italian-style cooked turkey meatballs, halved

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.

Step 3

Heat oil in a large Dutch oven over medium heat. Add garlic and fennel seeds; cook and stir for 1 minute. Pour in pasta sauce, 1/4 cup basil, and tomato paste; simmer, stirring frequently, until sauce is heated through, 10 to 15 minutes.

Step 4

Meanwhile, mix remaining 1/2 cup basil, ricotta, roasted peppers, Parmesan cheese, eggs, and salt together in a medium bowl.

Step 5

Spread 1 cup tomato sauce in the bottom of the prepared dish. Cover with 1/2 of the penne, 1/2 of the remaining tomato sauce, all of the ricotta mixture, remaining penne, all the meatballs, and remaining sauce. Cover baking dish with foil.

Step 6

Bake in the preheated oven until meatballs are heated through, about 30 minutes. Uncover casserole and cover with mozzarella cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 15 minutes before serving.