Cheesy Italian Meatball Casserole
26 ounce jar tomato pasta sauce
16 ounce package Italian-style frozen cooked meatballs (32), thawed
15 ounce can Italian-style tomato sauce
15 ounce carton ricotta cheese
cup grated Parmesan cheese
cups shredded mozzarella cheese (8 ounces)
- 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.
- 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)
- Per serving:
- 611 kcal cal.,
- 28 g fat
- (14 g sat. fat,
- 86 mg chol.,
- 1441 mg sodium,
- 57 g carb.,
- 7 g fiber,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet