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Mostaccioli and Abruzzese Meatball Casserole

Our mouthwatering Abruzzese Meatballs, saucy mostaccioli, and gooey cheeses come together to create a deliciously satisfying weeknight casse View More expand_more

Our mouthwatering Abruzzese Meatballs, saucy mostaccioli, and gooey cheeses come together to create a deliciously satisfying weeknight casserole. Just pop in the oven to bake and you’re good to go!

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Mostaccioli and Abruzzese Meatball Casserole
alarm
Total Time:
50 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageAbruzzese Italian Style Meatballs
1 pack
Carando Abruzzese Meatballs
1 pack
1 pound
Mostaccioli Pasta
1 pound
2 tablespoons
Extra Virgin Olive Oil
2 tablespoons
2 cups
Yellow Onions, Julienned
2 cups
2 cups
Red Bell Peppers, Julienned
2 cups
3 cups
Marinara Sauce
3 cups
1 cup
Heavy Cream
1 cup
1/2 cup
Parmesan Cheese, Grated
1/2 cup
12 ounces
Whole Milk Mozzarella Cheese, Shredded
12 ounces
2 tablespoons
Fresh Basil, Minced
2 tablespoons

Directions


  1. Preheat the oven to 375ºF.

  2. Cook the meatballs according to package instructions and reserve.

  3. Bring a pot of water to a boil and cook the pasta according to package instructions. Drain the pasta and reserve.

  4. While the pasta and meatballs are cooking, heat a large saucepan over medium-high heat.

  5. Add the extra virgin olive oil, then the onions and peppers, and sauté until tender.

  6. Add the marinara sauce and cream, stirring to combine.

  7. Remove the sauce from the heat.

  8. In a large mixing bowl, combine the pasta, meatballs, and sauce, and transfer to a large oven-safe baking dish.

  9. Sprinkle the parmesan cheese over the top, then top with the mozzarella. Bake for 30 minutes or until the casserole is heated through and the cheese is melted and beginning to brown.

  10. Remove from the oven and allow to rest for 5-10 minutes. Garnish with the basil and serve hot.

Life is Delicious. Savor It.

Ingredients


1 pack
Carando Abruzzese Meatballs
1 pack
1 pound
Mostaccioli Pasta
1 pound
2 tablespoons
Extra Virgin Olive Oil
2 tablespoons
2 cups
Yellow Onions, Julienned
2 cups
2 cups
Red Bell Peppers, Julienned
2 cups
3 cups
Marinara Sauce
3 cups
1 cup
Heavy Cream
1 cup
1/2 cup
Parmesan Cheese, Grated
1/2 cup
12 ounces
Whole Milk Mozzarella Cheese, Shredded
12 ounces
2 tablespoons
Fresh Basil, Minced
2 tablespoons

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