Cheesy Italian Meatball Casserole | Midwest Living
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Cheesy Italian Meatball Casserole

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Cheesy Italian Meatball Casserole

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  • Makes: 8 to 10 servings
  • Prep 30 mins
  • Bake 45 mins

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Ingredients

  • 16 ounces dried ziti or penne pasta
  • 1 26 - ounce jar tomato pasta sauce
  • 1 16 - ounce package Italian-style frozen cooked meatballs (32), thawed
  • 1 15 - ounce can Italian-style tomato sauce
  • 1 15 - ounce carton ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (8 ounces)

Directions

  1. Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
  2. Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.

Nutrition Facts

(Cheesy Italian Meatball Casserole)

Servings Per Recipe 8, carb. (g) 57, sodium (mg) 1441, pro. (g) 33, chol. (mg) 86, Fat, total (g) 28, sat. fat (g) 14, fiber (g) 7, cal. (kcal) 611

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