Description
1. Five layers of comfort! Italian meatballs swimming in marinara, topped with rich, buttery mashed potatoes, then baked golden. Simple prep. Full instructions and nutritional data inside. 2.
Ingredients
- Frozen Cooked Meatballs (Italian Style): 24 ounces
- Marinara Sauce: 24 ounces (1 jar)
- Russet or Yukon Gold Potatoes: 3 pounds
- Whole Milk or Heavy Cream: 1/2 cup
- Unsalted Butter: 4 tablespoons
- Shredded Mozzarella Cheese: 2 cups
- Grated Parmesan Cheese: 1/4 cup
- Salt and Pepper: To taste
Instructions
- Step 1: Prep Potatoes and Preheat Oven
- Step 2: Create the Base Layers (Layers 1, 2, & 3)
- Step 3: Add the Mashed Potato Topping (Layer 4)
- Step 4: Add the Final Cheese Layer (Layer 5) and Bake
- Step 5: Finish and Serve
Notes
- Leftovers store well in an airtight container for up to 3 days; for longer storage, flash freeze individual slices before bagging them.
- When reheating in the oven, cover the bake loosely with foil to keep the mashed potato layer moist and prevent the cheese from scorching.
- Balance the richness of the bake by serving it with a light, crisp side salad dressed with a bright lemon vinaigrette.
- To achieve an exceptionally smooth and creamy Layer 4, ensure your whole milk or heavy cream is warmed slightly before mixing it into the freshly mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8th of the bake (approx. 450g)
- Calories: 620
- Sodium: 1350mg
- Fat: 40g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Protein: 8g