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Cheesy Italian Meatball Casserole

Makes: 8 to 10 servings
Prep 30 mins Bake 350°F 45 mins
Cheesy Italian Meatball Casserole
  • 16  ounces  dried ziti or penne pasta
  • 1 26  ounce jar  tomato pasta sauce
  • 1 16  ounce package  Italian-style frozen cooked meatballs (32), thawed
  • 1 15  ounce can  Italian-style tomato sauce
  • 1 15  ounce carton  ricotta cheese
  • 1/2  cup  grated Parmesan cheese
  • 2  cups  shredded mozzarella cheese (8 ounces)

1. 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.

2. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 611,
  • Fat, total (g) 28,
  • chol. (mg) 86,
  • sat. fat (g) 14,
  • carb. (g) 57,
  • fiber (g) 7,
  • pro. (g) 33,
  • sodium (mg) 1441,
  • Percent Daily Values are based on a 2,000 calorie diet

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