Cheesy Meatball Casserole
from ButterYum
makes
Ingredients
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes (or more)
1-2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
28 ounces crushed tomatoes
1/4 recipe Make Ahead Freezer Meatballs (about 1 1/2 pounds)
1-2 cups shredded part-skim mozzarella cheese
garnish: chopped fresh basil or parsley
Directions
Preheat oven to 375F.
In a 12-inch oven-safe skillet on medium, heat the olive oil, garlic, and crushed red pepper flakes, stirring constantly, until oil bubbles and garlic is fragrant (should only take a minute or so).
Immediately add crushed red pepper flakes and reduce heat to medium low; cover with a splatter shield and bring to a gentle boil.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally.
Add frozen meatballs and toss to coat; cover and heat for about 10 minutes, stirring occasionally.
Uncover skillet and spread cheese evenly over the surface; place skillet in center of preheated oven until cheese melts and browns a bit.
Remove from oven and sprinkle with freshly chopped basil or parsley.
Note
I used 1/4 batch of my Make Ahead Freezer Meatballs for to make this recipe (about 1.5 pounds of meatballs).