In my home, Italian recipes are a pretty certain mom win. My teens especially love meatballs. I am a big fan of this particular meatball casserole recipe because it’s so versatile. You can serve this five-ingredient recipe as a delicious casserole as is, you can put the cheesy meatballs over spaghetti or serve meatball sandwiches. There are so many possibilities, which comes in handy when you have picky eaters.

It’s hard to believe that this easy, tasty meatball recipe has just five ingredients. It’s so flavorful. But it’s true, this meatball casserole is both delicious and easy to make, too. That’s another win for me! Inside scoop: the recipe calls for fresh spinach, which is a great way to add healthy greens to the casserole. Your kids won’t even notice. Serve this comfort food meal with a salad or garlic bread.

Cuisine: Italian
Prep Time: 5 minutes
Cook: 45 minutes
Total Time: 50 minutes
Serves: 4 to 6

Ingredients

• 2 packages (16 to 24  ounces)  uncooked Italian-style meatballs
• 3 cups marinara sauce
• 2 cups packed fresh baby spinach
• 1 cup ricotta cheese
• 1 1/2 – 2 cups whole milk shredded mozzarella cheese (whole milk is best)

Here’s how to make it:

1. Line a baking sheet with aluminum foil and place meatballs in a single layer on the sheet. Bake in a preheated 375-degree F oven  for 15 to  20 minutes, turning once.
2. Mix together the marinara sauce and baby spinach in the bottom of a 13-x9-inch baking dish. Place the cooked meatballs in the dish in the sauce. Top the meatballs with teaspoonfuls of ricotta cheese. Sprinkle the shredded mozzarella on top.
3. Bake for 30 minutes or until the casserole bubbles. If you’d like the cheese on the top browned, place the dish under the broiler for an additional 3 to  4 minutes, until the cheese begins to brown.