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Dump-and-Go Meatball Lasagna
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Prep Time:
10 minutes
Total Time:
1 hour
Effortless 5-ingredient lasagna bake: layer in pan, bake, and stir for gooey perfection.
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
Instructions:
  • Preheat the oven to 375°F and generously grease a 13x9-inch glass baking dish with cooking spray.
  • Combine pasta, frozen meatballs, pasta sauce, water, and Italian seasoning in a large bowl until well mixed. Transfer the mixture to a baking dish, cover tightly with foil, and bake for 40 minutes. After baking, stir the mixture thoroughly and sprinkle with cheese.
  • Continue baking for an additional 5 to 8 minutes or until the pasta is tender and the cheese is melted. Finish by adding a beautiful garnish of fresh basil leaves before serving.

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