How do you store a caprese casserole with meatballs?

After cooling to room temperature, cover the casserole with plastic wrap or place it in an airtight container. Store the casserole in the refrigerator to maintain the freshness of the ingredients. Consume the dish within 2 to 3 days for optimal taste and texture.

Can you freeze a caprese casserole with meatballs?

Freezing: Divide the casserole into portions before freezing so you can only thaw the amount you need. Use freezer-safe bags or containers to prevent freezer burn. Make sure the casserole is well cooled before freezing to minimize ice crystals. Clearly label the packaging with the freezing date. Keep the casserole in the freezer for a maximum of 3 months for optimal quality. Thawing and reheating: Allow the frozen casserole to thaw gradually in the refrigerator overnight. Heat the thawed casserole in a preheated oven at a moderate temperature (about 180°C) for 20-30 minutes, or until the dish is fully heated.

Baked caprese casserole with meatballs

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40min

•

Easy

Are you looking for an easy and delicious main course for the whole family? This Caprese casserole with meatballs combines the beloved flavors of Italy in one steaming dish. Juicy, homemade meatballs bathe in a rich tomato sauce, topped with creamy mozzarella di bufala, fresh cherry tomatoes, and aromatic basil. This healthy casserole is perfect for busy weekdays.

Ingredients

What do you need?

Quantity: 4P

Meatballs
500g mixed minced meat
1 egg
2 tbsp breadcrumbs
0.5 bunch finely chopped basil
2 cloves garlic
1 onion, finely chopped
2 tbsp olive oil

Tomato Sauce
2 tbsp olive oil
2 cloves garlic
1 onion
700 ml Passata
1 tsp chili powder
Salt and pepper to taste

Finishing Touches
300 g cherry tomatoes
2 balls mozzarella di bufala
1 bunch basil

500g mixed minced meat
1 egg
2 tbsp breadcrumbs
0.5 bunch finely chopped basil
2 cloves garlic
1 onion, finely chopped
2 tbsp olive oil

2 tbsp olive oil
2 cloves garlic
1 onion
700 ml Passata
1 tsp chili powder
Salt and pepper to taste

300 g cherry tomatoes
2 balls mozzarella di bufala
1 bunch basil

Preparation method

How do you make this?

For the tomato sauce, sauté the finely chopped garlic and onion with chili powder in olive oil.

Deglaze with the Passata, season with pepper and salt, taste, and let simmer for 10 minutes.

Mix all the ingredients for the meatballs, form golf ball-sized balls, and brown them in olive oil. They do not need to be fully cooked as they will go into the oven.

Place the meatballs in a large baking dish, pour the sauce over, place the cherry tomatoes on top, slice the mozzarella and distribute it over the whole, along with half of the basil.

Bake for 25 minutes in a preheated oven at 195°C and finish with the rest of the basil.

Serve with pasta, rice, or mashed potatoes.