Layered Meatball Bake
Elevate your comfort food game with this irresistible Layered Meatball Bake, a hearty casserole that combines the best of Italian cuisine into one dish. Juicy, homemade meatballs made with seasoned ground beef, Parmesan cheese, and breadcrumbs are simmered in rich marinara sauce and layered between tender lasagna noodles, creamy ricotta, and gooey mozzarella. Baked to bubbly, golden perfection and finished with fresh basil, this crowd-pleasing recipe is perfect for family dinners, potlucks, or any occasion that calls for a warm, satisfying meal. Easy to assemble and packed with layers of flavor and texture, this dish will quickly become a favorite on your dinner menu.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese, shredded
- 1 cup Ricotta cheese
- 6 sheets Lasagna noodles, cooked
- 2 tablespoons Fresh basil, chopped
- 0.25 cup Water
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, salt, black pepper, and garlic powder until well combined.
Shape the mixture into 1-inch meatballs, about the size of a walnut. You should get approximately 20-25 meatballs.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side, turning occasionally, until browned all around. Transfer the meatballs to a plate and set aside.
In the same skillet, pour the marinara sauce and water. Bring it to a simmer, then return the meatballs to the sauce. Let them cook for 10 minutes, stirring occasionally, until fully cooked through.
Spread a thin layer of marinara sauce from the skillet on the bottom of a 9x13-inch baking dish.
Lay down 2 sheets of cooked lasagna noodles to cover the bottom of the dish.
Spread half of the ricotta cheese evenly over the noodles. Add half of the meatballs and a portion of the sauce. Sprinkle 2/3 cup of shredded mozzarella over this layer.
Repeat the layering process: add 2 more noodles, spread the remaining ricotta, layer the remaining meatballs and more sauce, and top with 2/3 cup of mozzarella.
Finish with the last 2 sheets of noodles, the remaining sauce, and the last of the mozzarella cheese.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then uncover and bake for another 10-15 minutes, or until the cheese on top is bubbling and golden.
Let the dish rest for 10 minutes before slicing and serving.
Garnish with chopped fresh basil before serving, if desired.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 440 mg | 34% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
