This recipe serves about six.
Shopping List
1 (1 pound bag) of fully cooked frozen (or refrigerated!) Italian-style meatballs (either pork, turkey or chicken)
1 (pound box) of penne pasta (I used whole wheat)
2 (8 oz) cans of tomato sauce
1 (14 oz) can of diced tomatoes
1 tablespoon Italian seasoning
2 cups of shredded mozzarella cheese
grated Parmesan cheese to garnish
chopped parsley to garnish
1 (1 pound bag) of fully cooked frozen (or refrigerated!) Italian-style meatballs (either pork, turkey or chicken)
1 (pound box) of penne pasta (I used whole wheat)
2 (8 oz) cans of tomato sauce
1 (14 oz) can of diced tomatoes
1 tablespoon Italian seasoning
2 cups of shredded mozzarella cheese
grated Parmesan cheese to garnish
chopped parsley to garnish
Preheat oven to 400 degrees.
Lightly spray a 9×13 baking dish with
cooking spray. Add all of your fully cooked and frozen (or
refrigerated!) meatballs to the baking dish and spread them out. Set
baking dish aside.
Bring a large pot of water up to a boil.
Drop your pasta in and cook to al dente (about 7 to 8 minutes). Drain
water from pasta once it’s cooked and reserve cooked pasta.
In a mixing bowl, stir together your
tomato sauce, diced tomatoes and Italian seasoning. Pour this tomato
mixture down over your hot, cooked pasta and toss together.
Next, you assemble: Pour your pasta with
the sauce down over your meatballs in the baking dish. Sprinkle the
mozzarella cheese down over everything and pop this in your preheated
oven to bake about 18 to 20 minutes or until it’s bubbly and the edges
brown up a little bit. (I tried this once with frozen and once with
refrigerated meatballs and they baked up the same.)
Once your casserole is browned and
bubbly, remove it from the oven and garnish with a sprinkle of Parmesan
cheese and some chopped parsley.
Serve.
