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Creamy Pasta and Meatball Bake
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Prep Time:
15 minutes
Total Time:
1 hour 5 minutes
Effortless yet flavorful "dump" dinner that will surely be a weeknight favorite.
Ingredients:
  • 1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes, undrained
  • 2 cups water
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 8 oz uncooked penne pasta
  • 1 cup shredded mozzarella cheese (4 oz)
  • 3/4 cup grated Parmesan cheese
  • 1 lb small frozen Italian meatballs (1/2 oz each), thawed and halved
Instructions:
  • Preheat oven to 425°F. Grease a 13x9-inch (3-quart) baking dish. In a large bowl, combine tomatoes, water, cream, Italian seasoning, and garlic powder. Add pasta, mozzarella cheese, 1/2 cup Parmesan cheese, and meatballs, stirring well.
  • Transfer the mixture into a baking dish, ensuring it is tightly covered with foil. Bake for 30 minutes, then stir and cover with foil again. Bake for an additional 8 to 12 minutes, until the pasta is tender and most of the sauce is absorbed.
  • Uncover and gently mix in, then sprinkle with the remaining 1/4 cup of Parmesan cheese. Allow it to rest for 5 minutes to thicken the sauce.

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