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Meatball Parm Casserole


The meatball is one of the world's most perfect food. Delicious, herb-filled, garlicky, cheesy and full of umami. Pair it with cheese, delicious marinara sauce and pasta, and you have a casserole that is filling AND whose leftovers you will want to eat!


1/2 pound cheese ravioli

8 ounces diced tomato

2 tablespoons tomato paste

1 teaspoon Italian seasoning

1/4 cup panko

10 ounces ground beef

8 ounces mozzarella

1 egg

salt and pepper to taste



Cook pasta to package instructions. Set aside. 

Preheat oven to 450 degrees F with a rack in the upper third. Finely chop 2 teaspoons garlic. Coarsely grate mozzarella on the large holes of a box grater.

In a medium bowl, combine beef, panko, 1 large egg, 1 teaspoon each of garlic and Italian seasoning, ¾ teaspoon salt, and a few grinds of pepper. Shape into 12 meatballs.

Heat 1½ tablespoons oil in a large ovenproof skillet over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 3–5 minutes (they won't be cooked through). Transfer meatballs to a plate and set aside.

Drain all but 2 teaspoons oil from skillet and return to medium-high heat. Stir in tomato paste and remaining garlic; cook until fragrant, about 1 minute. Add diced tomatoes, 1 teaspoon each of Italian seasoning and salt, and a few grinds of pepper; whisk, scraping up any browned bits from bottom of skillet, until paste is dissolved. Bring to a boil, then remove from heat.

Add ravioli to skillet with sauce, stirring to coat. Top pasta with meatballs. Bake on upper oven rack until pasta is very al dente and has absorbed half of the sauce, about 5 minutes. Sprinkle mozzarella evenly over top, then return skillet to top oven rack and bake until cheese is melted and pasta is tender, 3–5 minutes. Enjoy!


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