Description
This hearty Italian Meatball Ciabatta Bake is a delicious and comforting dish perfect for feeding a crowd. It’s loaded with flavor and satisfaction!
Ingredients
Scale
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 ribs celery, thinly sliced
- 1/2 cup roasted red peppers, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 4 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 2 tsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 12 oz frozen meatballs, thawed and chopped
- 6 cups day-old ciabatta bread, cubed
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 2 large eggs, beaten
Instructions
- Preheat the oven to 375°F.
- Grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and celery until softened, about 5-6 minutes.
- Add the roasted red peppers, salt, black pepper, red pepper flakes, and garlic. Cook for 1-2 minutes until fragrant.
- Stir in the herbs and remove from heat.
- In a large bowl, combine the cooked vegetables, chopped meatballs, cheeses, and cubed ciabatta.
- In a separate bowl, whisk together the chicken broth, milk, and eggs.
- Pour the liquid mixture over the bread mixture and stir until fully coated.
- Transfer to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then uncover and bake for another 15-20 minutes, or until golden and set.
- Let rest for 5 minutes before serving.
Notes
- For a vegetarian version, omit meatballs and use vegetable broth.
- This dish can be assembled ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg