With very little prep and very big flavors, this easy “dump” dinner is virtually guaranteed to become a regular at your weeknight table.
Creamy Pasta and Meatball Bake
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 8
- Ingredients 9
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
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Step1Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix tomatoes, water, cream, Italian seasoning and garlic powder; stir in pasta, mozzarella cheese and 1/2 cup of the Parmesan cheese. Stir in meatballs.
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Step2Pour mixture into baking dish. Cover tightly with foil. Bake 30 minutes; stir, and replace foil. Bake 8 to 12 minutes longer or until pasta is tender and most of sauce is absorbed.
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Step3Remove foil and stir; top with remaining 1/4 cup Parmesan cheese. Let stand 5 minutes. Sauce will thicken upon standing.
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Nutrition
410
Calories
19g
Total Fat
24g
Protein
36g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: About 1 Cup
- Calories
- 410
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 1/2g
- Cholesterol
- 90mg
- 30%
- Sodium
- 630mg
- 26%
- Potassium
- 390mg
- 11%
- Total Carbohydrate
- 36g
- 12%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 5g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 30%
- 30%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 0 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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