Meatball Casserole

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• 16 oz pasta (like ziti or penne)
  Ingredient note

  Source: 16 oz pasta (like ziti or penne)
• 1 lb frozen cooked meatballs (thawed, I thaw them in the fridge the night before)
  Ingredient note

  Source: 1 lb frozen cooked meatballs (thawed, I thaw them in the fridge the night before)
• 3/4 cup diced yellow onion
  Ingredient note

  Source: 3/4 cup diced yellow onion
• 2 tablespoons oil (avocado oil or olive oil)
  Ingredient note

  Source: 2 tablespoons oil (avocado oil or olive oil)
• 1/4 teaspoon kosher salt
  Ingredient note

  Source: 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
  Ingredient note

  Source: 1/4 teaspoon black pepper
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 1/2 teaspoon garlic powder
  Ingredient note

  Source: 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
  Ingredient note

  Source: 1/2 teaspoon onion powder
• 24 oz marinara sauce
  Ingredient note

  Source: 24 oz marinara sauce
• 8 oz shredded mozzarella cheese
  Ingredient note

  Source: 8 oz shredded mozzarella cheese
• 3 tablespoons chopped parsley
  Ingredient note

  Source: 3 tablespoons chopped parsley

1. Cook the pasta in salted water for 2 minutes less than the directions on the packet. This will take approximately 7 to 9 minutes. Drain and transfer the pasta to a 9x13 baking dish. While the pasta is cooking, move forward with the recipe.
2. In a sauté pan over medium heat, add the meatballs, onions, avocado oil, salt, and pepper. Stir occasionally, cooking for about 4 to 5 minutes, until the onions are translucent. Add the minced garlic, garlic powder, and onion powder. Cook for just 1 minute more.
3. Transfer the meatballs, onions, and garlic to the baking dish. Pour the marinara sauce on top of the pasta and meatballs. Mix until combined and then spread into an even layer. Top the casserole with mozzarella cheese.
4. Bake at 350°F for 25 to 30 minutes (uncovered), until the casserole is hot and the cheese is bubbly. Remove from the oven and let rest for 5 minutes. Sprinkle parsley on top, if desired, and then serve immediately.