Dump and Bake Meatball Casserole

• servings: 8 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

16 ounces dried rigatoni (penne, ziti, or fusilli)

32 ounces marinara

2 ½ cups water

13-14 ounces frozen meatballs (or mini meatballs)

1 tablespoon Italian seasoning

¼ - ½ teaspoon crushed red pepper (optional)

½ teaspoon salt

8 ounces cream cheese

1 ½ cups shredded mozzarella

Garnish: chopped parsley

Directions

Preheat the oven to 450°F. Set out a large 9 x 13 inch baking dish.

In the baking dish, combine the dried pasta, marinara, Italian seasoning, crushed red pepper, and salt. Then pour the water over the top and gently stir to combine the ingredients.

Arrange the frozen meatballs over the top of the pasta. Then cut the cream cheese block into small chunks and arrange the cream cheese pieces over the top of the pasta as well.

Cover the top of the pan tightly with foil. Place in the center of the oven and bake for 35 minutes.

Once the timer goes off, remove the pan from the oven. Sprinkle the top of the pasta and meatballs with shredded mozzarella cheese.

Lower the oven temperature to 400°F. Then place the pan back in the oven, uncovered, for 10 to 15 minutes until the cheese is melted and bubbly around the edges. Sprinkle with fresh chopped parsley and serve warm.

Nutrition

• Serving Size: 1.25 cup
• Calories: 481 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Cholesterol: 65 mg
• Sodium: 950 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 23 g