Serving: Serve warm with a side of steamed vegetables or a green salad.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: This dish freezes well; thaw overnight in the fridge before reheating.
Variations
Vegetable Boost: Add peas, carrots, or mushrooms to the noodle bake for extra nutrition.
Cheese Swap: Use Gruyère or cheddar for a different flavor profile.
Meatless Version: Replace meatballs with plant-based alternatives or roasted chickpeas.
FAQ
Q: Can I make the meatballs ahead of time?
A: Yes! You can prepare and brown the meatballs a day ahead, then assemble and bake when ready.
Q: Can I use a different type of noodle?
A: Absolutely. Penne, rotini, or fusilli all work well in this casserole.
Q: Can this be made in a slow cooker?
A: Yes. Combine all ingredients in the slow cooker, cover, and cook on low for 3–4 hours until the sauce is thickened and meatballs are cooked through.
