Dump And Bake Meatball Casserole Food
DUMP AND BAKE MEATBALL CASSEROLE
You don't even have to boil the pasta for this easy Dump and Bake Meatball Casserole! With only 5 simple ingredients, family-friendly weeknight dinners don't get much better than this!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste; stir. Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 461.4 kcal, Fat 21.3 g, SaturatedFat 8.5 g, Cholesterol 64.9 mg, Sodium 1106.6 mg, Fiber 3.2 g, Sugar 8.3 g, UnsaturatedFat 4.1 g
MEATBALL CASSEROLE
Frozen Italian-style meatballs are an easy shortcut in this pasta casserole flavored with roasted peppers and fresh herbs. Garnish with basil, if desired.
Provided by liz43230
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat oil in a large Dutch oven over medium heat. Add garlic and fennel seeds; cook and stir for 1 minute. Pour in pasta sauce, 1/4 cup basil, and tomato paste; simmer, stirring frequently, until sauce is heated through, 10 to 15 minutes.
- Meanwhile, mix remaining 1/2 cup basil, ricotta, roasted peppers, Parmesan cheese, eggs, and salt together in a medium bowl.
- Spread 1 cup tomato sauce in the bottom of the prepared dish. Cover with 1/2 of the penne, 1/2 of the remaining tomato sauce, all of the ricotta mixture, remaining penne, all the meatballs, and remaining sauce. Cover baking dish with foil.
- Bake in the preheated oven until meatballs are heated through, about 30 minutes. Uncover casserole and cover with mozzarella cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 64.5 g, Cholesterol 91.4 mg, Fat 19.3 g, Fiber 2.6 g, Protein 29.7 g, SaturatedFat 9.1 g, Sodium 1316.5 mg, Sugar 9.7 g
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