We just got back from a 10 day vacation to Utah. After eating alll the carbs and sugars Utah has to offer (hello Cafe Rio, Swig, and Sweet Tooth Fairy) I’m ready to get my eating back on track. But first, cheesy Lasagna Meatballs!!
I love these Lasagna Meatballs because you can eat them by themselves or over zucchini noodles for a low carb meal, or you can serve them over pasta, or on a roll to make a lasagna meatball sandwich
Once you make your meatballs (and cook them) you simply place them in a casserole dish, and layer them with marinara sauce, Ricotta cheese (lots of it!), more sauce, and mozzarella cheese.
There’s so much cheesiness it’s no wonder I love them…
1 lb ground italian sausage (mild or hot depending prefernce)
1/3 cup Panko
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
pinch crushed red pepper
for the casserole
2 1/2 cups marinara
1 1/2 cups mozzarella cheese, shredded
1 cup ricotta cheese
Preheat oven to 375. Combine all of the ingredients to make the meatballs in a medium bowl, mix well. Roll in to 1 1/2 inch balls and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden.
Place meatballs in single layer in a 9 X 13 inch casserole dish. Pour half of the marinara sauce over the top of the meatballs. Drop large spoonfuls of ricotta cheese all over the casserole. Pour the rest of the marinara sauce over the top, then cover entire casserole with mozzarella chese.
Bake for 30-35 minutes at 375 until everything is hot and cheese is melted.
Let cool for 5-10 minutes before serving.
Enjoy meatballs by themselves or serve over noodles.
This Cheesy Italian Meatball Penne Bake has become one of my family’s favorite dinners. Owen thinks meatballs are the coolest thing. He sticks them with his fork and shoves the whole thing in his mouth at once. And Miles can eat more of it than his big brother. The kid loves the stuff. And my husband, well, he can just about eat the entire pan. What man doesn’t love meatballs? Can you guess what I love about it? The cheese! It’s fully loaded with cheese and I love it.
The one hang up with this dish? It’s a mess of a dinner. My boys are a mess , the pan’s a mess, even the oven is a mess. A messy oven is my worst nightmare! When was the last time you cleaned YOUR oven?
I refuse to answer…
I’ll be honest, cleaning the oven isn’t at the top of my priority list. In fact, one of my least favorite things about being a food blogger is the absurd amount of dishes I wash and the number of times I clean my kitchen in a day. So adding the oven to the list sometimes slips my mind. I’m typically the clean as you go type and like to have the dinner mess cleaned up right after dinner. But the second my kids’ plates are clean they are ready to play. We try to do something together as a family in the evenings, whether it’s just playing together with toys or walking to the park. Clean up either has to be really quick or just has to wait. As much as I want my kitchen clean I’d much rather spend time playing with my family.
Which is exactly why my oven has been neglected. Doesn’t an oven take hours to clean? (It really has been that long for me)
LG’s EasyClean™’ mottos is: A Clean Oven in Minutes, Not Hours. (Just what I need!)
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A clean oven in 20 minutes? Now that I could make time for! Especially after a messy meal that bubbles and splatters all over the oven.
That is of course after I clean up my messy kids….
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In a large mixing bowl combine ground beef, bread crumbs, egg, and seasonings. Mix with clean hands until well incorporated.
Form golf ball sized (1-inch) meatballs and place on a lightly greased one-inch deep baking sheet (it’s better to use a baking sheet with an edge). Bake for 20-30 minutes turning once half way through (cook until no longer pink in the middle). Set meatballs aside.
Bring a large pot of water to a boil. Stir in penne pasta and boil for 9-10 minutes or until al dente.
Drain pasta and pour into a large bowl. Gently toss pasta, 1 cup of each mozzarella and parmasen cheese, four cups of marinara sauce, and meatballs together.
Pour into a greased 9X13 inch pan. Top with remaining 1/4 cup mozzarella and parmesan cheese and cover with foil. Bake for 20-25 minutes covered, then remove the foil and finish cooking for another 5-10 minutes, until cheese is melted and sauce is bubbly.