Dump and Bake Meatball Casserole
Dump and Bake Meatball Casserole is great because it's quick and easy to make - and then you have an amazing cheesy delicious casserole! You can't get any easier than this recipe with all the Italian flavor you love!
Equipment
Ingredients
- 1 lb rotini pasta uncooked
- 24 oz marinara sauce
- 3 cups water
- 14 oz frozen fully-cooked meatballs
- 12 oz frozen peppers and onions
- 2 cups mozzarella cheese shredded
Instructions
- Preheat oven to 425°F.
- Spray a 9 x 13-inch baking dish with non-stick spray.
- Pour in uncooked pasta, pasta sauce, water, meatballs and peppers/onions. Stir mixture and push pasta into the water so it’s covered.1 lb rotini pasta, 24 oz marinara sauce, 3 cups water, 14 oz frozen fully-cooked meatballs, 12 oz frozen peppers and onions, 2 cups mozzarella cheese
- Cover tightly with aluminum foil and bake for 40 minutes.
- Uncover and stir. Check pasta to be sure it’s at least al dente (a little firm but cooked). If the pasta is too hard, cover the dish and bake for 5 minutes more.
- Once pasta is al dente, sprinkle cheese over the top and bake uncovered for 5 more minutes (or until cheese is melted).
- Change oven temp to Broil-Low and broil for 2 minutes
- Garnish with fresh basil, salt and pepper to taste and serve with a side salad
Notes
**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 1.5cupsCalories: 460kcalCarbohydrates: 53gProtein: 25gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 54mgSodium: 632mgPotassium: 635mgFiber: 5gSugar: 5gVitamin A: 2666IUVitamin C: 11mgCalcium: 263mgIron: 2mg
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