This quick, flavor-packed weeknight casserole layers savory meatballs with vibrant bell peppers, zesty marinara sauce, and an incredible blanket of melted mozzarella cheese.
Yields: 4 to 6 servings Prep time: 10 minutes Cook time: 25 minutes
Ingredients
- 2 lbs (approx. 24 to 30) fully cooked frozen or fresh meatballs (beef, Italian style, or cocktail meatballs)
- 2 large bell peppers (one red, one green), sliced into strips
- 1 medium yellow onion, sliced
- 2 cups marinara or pasta sauce
- 2 cloves garlic, minced
- 2 cups shredded mozzarella cheese (plus extra if you want it extra gooey)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick cooking spray.
- Combine Base Ingredients: Add the sliced bell peppers, onions, and minced garlic directly into the prepared baking dish. Toss them with a drizzle of olive oil, salt, pepper, and the Italian seasoning.
- Add Meatballs and Sauce: Scatter the meatballs evenly over the bed of peppers and onions. Pour the marinara sauce evenly all over the top, making sure the meatballs and vegetables are well coated.
- Initial Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 15 to 18 minutes, until the vegetables are tender and the sauce is bubbling.
- Add the Cheese: Remove the foil from the dish. Generously scatter the shredded mozzarella cheese all over the top of the meatballs and peppers in an even layer.
- Melt and Brown: Return the uncovered dish to the oven for another 7 to 10 minutes, or until the mozzarella is completely melted, bubbly, and slightly golden brown around the edges.
- Garnish and Serve: Let cool for 5 minutes, garnish with freshly chopped basil or parsley, and serve warm!