🍝 Meatball Alfredo Macaroni Casserole
🔹 Ingredients:
For the meatballs (or use frozen meatballs):
1 lb ground beef or ground turkey
1/3 cup breadcrumbs
1 egg
1/4 cup grated Parmesan
2 cloves garlic, minced
1 tsp Italian seasoning
Salt & pepper to taste
For the casserole:
12 oz elbow macaroni (or pasta of choice)
2 cups Alfredo sauce (store-bought or homemade)
1/2 cup milk (to thin sauce slightly)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan
1 cup frozen peas (optional, for added texture and color)
Chopped parsley (optional garnish)
🔹 Instructions:
1. Prepare Meatballs (skip if using frozen):
Preheat oven to 400°F (200°C).
Mix ground meat, breadcrumbs, egg, Parmesan, garlic, seasoning, salt & pepper.
Roll into 1-inch meatballs and place on a baking sheet.
Bake for 15–20 minutes, or until browned and cooked through.
2. Cook the Pasta:
Boil macaroni in salted water until al dente.
Drain and set aside.
3. Assemble the Casserole:
In a large mixing bowl, combine the cooked macaroni, Alfredo sauce, milk, half the mozzarella, Parmesan, and peas (if using).
Stir in the cooked (or thawed) meatballs.
4. Bake:
Pour mixture into a greased 9x13-inch baking dish.
Sprinkle remaining mozzarella over the top.
Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden.
Broil for 2–3 minutes at the end for a crispier top, if desired.
5. Garnish & Serve:
Sprinkle with chopped parsley before serving.