Meatball and Bowtie Pasta Casserole

Meatball and Bowtie Pasta CasseroleServe a side of cheesy garlic bread with our crowd-pleasing Meatball and Bowtie Pasta Casserole, packed with Parmesan, mozzarella, and fresh basil.

Meatball and Bowtie Pasta Casserole
Makes about 8 servings
  • 2 tablespoons vegetable oil
  • 2 (12-ounce) bags Italian-style meatballs*, thawed
  • 1 pound bowtie pasta, cooked according to package directions
  • 2 (23.5-ounce) jars marinara sauce
  • 1 cup tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups shredded whole-milk mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • Garnish: chopped fresh basil, ground black pepper
  1. Preheat oven to 350°. Spray a shallow 3-quart baking dish with cooking spray.
  2. In a large skillet, heat oil over medium-high heat. Add meatballs; cook, turning occasionally, until browned, about 4 minutes. Remove from heat.
  3. In a large bowl, combine meatballs, pasta, marinara sauce, tomato sauce, Italian seasoning, salt, and pepper. Add 2 cups mozzarella and ½ cup Parmesan, stirring until coated. Spoon mixture into prepared dish. Loosely cover with foil.
  4. Bake until heated through, about 30 minutes. Uncover; sprinkle with remaining 2 cups mozzarella and remaining ½ cup Parmesan. Bake until cheese is melted, about 5 minutes more. Garnish with basil and pepper, if desired.
*We used Rosina Celentano Italian Style Meatballs.

 Discover inspiring style ideas, seasonal recipes, and more by ordering your Southern Lady subscription today!

Southern Lady Magazine October 2021 cover with "Subscribe Today" text