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!

SMOKY MOZZARELLA MEATBALL CASSEROLE

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.

Print Rate

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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

Instructions

• Preheat oven to 400 degrees. Coat a 9x13-inch baking dish with 1 tablespoon olive oil.
• Cook pasta according to package directions to barely al dente. Drain & set aside.
• 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.
• Stir in spinach and cook for 3 minutes or until wilted.
• Remove skillet from heat and stir in meatballs and pasta.
• In a large bowl, toss cheeses together.
• 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.
• Bake for 25-35 minutes or until heated through and cheese is bubbling.
• Serve.

Notes

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

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