Description
Delicious Dump-and-Bake Meatball Casserole: A Comforting One-Dish Wonder
Ingredients
- 1 lb uncooked short pasta
- 1 jar (24 ounce) marinara or pasta sauce
- 3 cup water
- 1 lb frozen, pre-cooked meatballs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cup shredded mozzarella
- 1/2 cup grated Parmesan (optional)
- 2 tablespoon fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish.
2. In the prepared baking dish, add the uncooked pasta. Pour in the marinara sauce and 3 cup of water. Sprinkle in the garlic powder, Italian seasoning, salt, and pepper. Stir well.
3. Nestle the frozen meatballs into the saucy pasta, pressing them down slightly.
4. Cover the dish tightly with aluminum foil and bake for 35-40 minutes.
5. Remove the foil and scatter the mozzarella and optional Parmesan over the top. Return to the oven for another 10-15 minutes until the cheese is melted and bubbly.
6. Let the casserole cool for 10-15 minutes, then garnish with fresh parsley and serve warm.
Notes
Use whole-wheat or gluten-free pasta for a healthier option.
Incorporate more vegetables like spinach or bell peppers for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg