Ingredients
- 24 oz fully cooked halal-certified beef meatballs
- 8 oz penne or rigatoni
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup Parmesan-style cheese made with vegetarian or halal-certified enzymes
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes, optional
- Fresh basil or parsley, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook the pasta 1–2 minutes less than al dente. Drain.
- Heat olive oil in a skillet and cook garlic for 30 seconds.
- Add marinara, Italian seasoning, garlic powder, and optional red pepper flakes. Simmer for 3 minutes.
- Stir the pasta into the marinara.
- Spread half of the pasta into the baking dish.
- Arrange the fully cooked meatballs over the pasta.
- Add the remaining pasta and sauce.
- Top with mozzarella and Parmesan-style cheese.
- Cover loosely with foil and bake for 20 minutes.
- Remove the foil and bake another 10–15 minutes until bubbly and golden.
- Rest for 10 minutes before serving.
- Garnish with basil or parsley.
Notes
Use fully cooked halal-certified meatballs. Slightly undercook the pasta before assembling because it will continue cooking in the oven. If using homemade raw beef meatballs, cook them completely before adding them to the casserole.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Ground Beef Casseroles
- Method: Baking
- Cuisine: American, Italian