Dump and Bake Meatball Casserole

• porções: 8 servings
• tempo ativo: 10 minutes
• tempo total: 55 minutes

Ingredientes

1 (31-32 ounce) jar marinara sauce

3 cups water

1 tablespoon Italian seasoning

1 ½ teaspoons kosher salt

½ teaspoon garlic powder

¼ teaspoon onion powder

1 (16 ounce) package uncooked rotini pasta

14 ounces frozen fully-cooked miniature (cocktail-size) Italian-style meatballs, (thawed)

2 cups shredded mozzarella cheese or Italian blend cheese

Optional garnish: Parmesan cheese; fresh chopped herbs such as basil or parsley

Instruções

Preheat oven to 425°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.

In the prepared dish, whisk together the marinara sauce, water, Italian seasoning, kosher salt, garlic powder, and onion powder.

Add the uncooked pasta and the thawed meatballs to the dish. Stir to combine, spreading everything evenly in the sauce. Use a spoon to gently press the noodles down so they're submerged in the liquid as much as possible.

Cover the dish tightly with aluminum foil. Bake for 35 minutes.

Remove the foil and stir gently. Check the pasta to make sure it is al dente (firm but almost done). If the pasta is still too hard, cover the dish and return to the oven for 5-10 more minutes, then check again.

Sprinkle mozzarella cheese evenly over the top. Bake uncovered for 5-10 more minutes, or until the cheese is melted and the pasta is tender.

Garnish with Parmesan cheese and fresh herbs if desired.

Nutrição

• Tamanho da Porção: 1 /6 of the casserole
• Calorias: 442 kcal
• Gordura Total: 16 g
• Gordura Saturada: 7 g
• Gordura Insaturada: 8 g
• Colesterol: 54 mg
• Sódio: 1184 mg
• Carboidrato Total: 50 g
• Fibra Dietética: 4 g
• Açúcares Totais: 6 g
• Proteína: 24 g