Smoky Mozzarella Meatball Casserole

Dinner has never been so good! This Meatball Casserole combines everyone’s favorites, meatballs, pasta, cheese and tomatoes, into a delicious casserole that goes together quickly and easily.

I first decided to try this meatball casserole during the holidays. My daughter, husband and grandkids were coming to celebrate Christmas with us and, since she is gluten-free, I had to come up with dinners that would please everyone.

I originally found this recipe on The Kitchn and adapted it a bit to fit our taste and needs. I loved the idea of using packaged meatballs, but sadly they do not sell any that are gluten-free, but it is an option I will use when I make it again. So for this occasion, I did take the time to make my own.

I also loved changing up the standard mozzarella for a smoky version but I bet it would be just as good with plain mozzarella as well.

It’s really simple to put together too. Just cook the noodles & grate the cheese ahead of time and you are pretty much ready to go. And, with the addition of spinach, it gives the casserole a much needed boost of vitamins and minerals.

I changed the recipe up slightly as we like a much saucier version than the original and, of course, I used gluten-free pasta as well. I also added a little more seasoning so it was not quite as bland. How did it turn out you ask? I served it with a side salad and my cheesy Parmesan Knots and everyone loved it. I know I will definitely be making it again very soon.

Enjoy!

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SMOKY MOZZARELLA MEATBALL CASSEROLE

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Dinner has never been so good! Everyone's favorites, meatballs, pasta, cheese and tomatoes, are combined into a delicious casserole that goes together quickly and easily.

Servings: 8 -10 servings

Author: Linda Warren

Ingredients

• 3/4-1 lb. gluten-free penne pasta or pasta of your choice
• 2 Tablespoons extra virgin light olive oil
• 1-3 teaspoons minced garlic, depending on your tastes
• 1/4 teaspoon red pepper flakes
• 2 cans 14-oz each diced fire-roasted tomatoes, not drained
• 1-2 teaspoons Italian seasoning
• Salt & pepper to taste
• 8 oz fresh spinach
• 2 bags 16-oz each frozen Angus beef meatballs, thawed
• 8-12 oz smoked mozzarella, shredded
• 4 oz fontina cheese, grated

Directions

1. Preheat oven to 400 degrees. Coat a 9x13-inch baking dish with 1 tablespoon olive oil.
2. Cook pasta according to package directions to barely al dente. Drain & set aside.
3. In a large skillet, heat remaining 1 tablespoon olive oil. Saute garlic and red pepper flakes for 1 minutes. Add both cans of tomatoes with juice, Italian seasoning, salt and pepper and stir well. Simmer for 5 minutes.
4. Stir in spinach and cook for 3 minutes or until wilted.
5. Remove skillet from heat and stir in meatballs and pasta.
6. In a large bowl, toss cheeses together.
7. Pour half of the pasta-meatball mixture into prepared baking dish. Sprinkle with half the cheese. Top with remaining pasta-meatball mixture and finish with remaining cheese.
8. Bake for 25-35 minutes or until heated through and cheese is bubbling.
9. Serve.

Recipe Notes

You can also freeze the casserole before baking. To cook, thaw in refrigerator and bake for 35-45 minutes.

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