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