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Dump-and-Go Meatball Lasagna Recipe
Ingredients
- 8 oz uncooked campanelle pasta (2 3/4 cups)
- 24 frozen cooked Italian-style meatballs (from 22-oz bag)
- 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
- 1 1/2 cups water
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- Chopped fresh basil leaves, if desired
| PREP TIME 10m |
COOK TIME 50m |
TOTAL TIME 1h |
YIELD 6 servings |
|---|
Instructions
- Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
- In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
- Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.
A recipe from Betty Crocker
2018-08-18
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