Easy Penne Meatball Bolognese Casserole

Easy Penne Meatball Bolognese Casserole

Ingredients:
About 20-25 Pre-cooked 1 inch round Meatballs (frozen or homemade, my meatball recipe will be posted shortly)
1 Box Penne Pasta cooked according to directions to al dente
2 Tbsp. butter
2 stalks of celery finely diced
1 Sweet (Vidalia) onion finely minced
2 Tnsp. minced garlic
2 carrots finely chopped
1 cup dry red wine
2 (24 oz.) Ragu Parmesan & Romano Robusto Sauces
2 cups Mozzarella
1 cup Grated Parmesan

Directions:
Preheat oven to 350 degrees.

In a large saucepan melt the butter over medium heat.  Add celery, onion, carrots and garlic.  Cook until tender, about 5-6 minutes.  Add wine and reduce to about half over medium to medium-high heat (about 5-7 minutes).  Turn off heat and add 1 can of Parmesan & Romano Robusto Ragu Sauce.  Mix to combine.

In a 13 by 9 by 2 inch baking dish evenly spread out the cooked Penne pasta.  Drop meatballs into Penne so they are evenly distributed throughout the casserole.  Pour your homemade sauce evenly over the casserole.  Cover with 1 cup Mozzarella and 1 cup Parmesan.  Pour the extra jar of Ragu Parmesan & Romano Robusto Sauce evenly over the cheese.  Cover with foil.  Bake for 45 minutes covered.  Uncover, and top with remaining 1 cup of Mozzarella.  Bake for 15 minutes or until cheese is melted.  Serve hot.  Great with Garlic Parmesan Skillet Bread.

Meatball Appetizer

Yummy Meatball Sauce to Warm Up Any Winter Dinner Party

Makes an awesome quick and easy appetizer.

Ingredients:

Homemade or frozen pre-packaged meatballs  (this recipe assumes the meatballs are precooked!)
1 part grape jelly
2 parts ketchup
Chili Oil to taste

Directions:

Crockpot Method:  Place meatballs in Crockpot, cover with ketchup/grape jelly mixture (remember 2 parts ketchup to 1 part grape jelly).  Add chili oil, to taste.  I don't like things very spicy, so I only add about 1 Tbsp. chili oil.  Cook on high for 4-6 hours.  Serve hot.  I recommend using toothpicks for serving/eating.  Enjoy!

Stove Top Method:  Place meatballs in a saucepan, cover with ketchup/grape jelly mixture (remember 2 parts ketchup to 1 part grape jelly).  Add chili oil, to taste.  I don't like things very spicy, so I only add about 1 Tbsp. chili oil.  Cook on medium heat with lid on for about 30 minutes or until meatballs are warmed through.  Serve hot.  I recommend using toothpicks for serving/eating.  Enjoy!!!