Why should chicken hog all the fun? This Meatball Parmesan Bake is where the real action is, and your tastebuds are eager to get there! Tender, juicy, savory meatballs, mixed with rich tomato sauce and smothered in cheese; sharp parmesan, nutty provolone, and melty mozzarella make all the difference! Grab your favorite pasta and a plate big enough to fit the hefty portion of Meatball Parmesan Bake you’re going to want!
Ingredients
- pasta, such as egg noodles, to taste, for serving
- 1 quart Italian tomato sauce, homemade or store-bought
- 16 large Italian-style meatballs, homemade or store-bought
- 1/2 cup parmesan cheese, freshly grated, plus more, to taste, for serving
- 1/4 pound mozzarella cheese, shredded
- 1/4 pound provolone cheese, cut into small pieces
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Cook the pasta to al dente, according to the package directions. Set it aside and keep it warm.
Step 3 –Heat the tomato sauce and keep it warm.
Step 4 –Heat the meatballs, if cold, and keep them warm.
Step 5 –Line the bottom of a 9-inch square baking dish with 1 1/2 cups of the tomato sauce.
Step 6 –Lay the meatballs in a 4×4 grid on the tomato sauce in the prepared casserole dish.
Step 7 –Pour 1 1/2 cups of the sauce over the meatballs.
Step 8 –Sprinkle 1/2 cup of the parmesan over the sauce and the meatballs.
Step 9 –Mix the mozzarella cheese and the provolone cheese together.
Step 10 –Spread the cheese mixture over the parmesan-covered sauce and meatballs.
Step 11 –Bake until heated through and the cheese has melted, about 10 minutes.
Step 12 –Finish the bake using the broiler until golden-brown, about 3 minutes.
Step 13 –Serve the bake with the cooked pasta, top with the remaining sauce, and sprinkle with the remaining parmesan cheese.
