Meatball Casserole
Meatball Casserole with frozen meatballs, marinara, pasta, and cheese—a tasty one-dish dinner
Servings: 6 servings (3 meatballs per serving)
Calories: 710kcal
Ingredients
- 1 pound penne pasta cooked to al dente (according to package directions) and drained
- 32 ounce jar of tomato & basil marinara sauce MIDS brand
- ¾ cup grated parmesan cheese
- 2 tablespoons freshly chopped parsley divided into 1½ tablespoons and ½ tablespoon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 18 frozen Italian-style meatballs 1½-inch sized, thawed
- 16 ounces mozzarella cheese shredded
Instructions
- Preheat oven to 375°F. Spray a 9x13 baking dish with olive oil cooking spray.
- Add the cooked and drained penne pasta to the baking dish.1 pound penne pasta
- Add the tomato & basil marinara sauce, grated parmesan cheese, 1½ tablespoons freshly chopped parsley, garlic powder, onion powder, and salt to the pasta. Stir to combine and coat all the pasta with the sauce and parmesan cheese. Be sure that your pasta is spread out into an even layer.32 ounce jar of tomato & basil marinara sauce, ¾ cup grated parmesan cheese, 2 tablespoons freshly chopped parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt
- Place the meatballs in 6 rows of 3 meatballs each into the pasta and sauce. Push the meatballs gently down into the pasta so that they are nestled down but not covered by the pasta.18 frozen Italian-style meatballs
- Top the entire dish of pasta and meatballs with the shredded mozzarella cheese. Bake for 30-35 minutes or until the cheese is melted and lightly browned.16 ounces mozzarella cheese
- Sprinkle the remaining ½ tablespoon of freshly chopped parsley over the top and serve while still warm.
Nutrition
