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Dump-and-Go Meatball Lasagna

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By Betty Crocker Kitchens
Updated Sep 4, 2018
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Need an easy dinner that takes no more effort than popping a few ingredients in a pan? This hearty take on lasagna is made with 5 ingredients and absolutely no fuss—just add it all to your 13x9, and pop it in the oven. A quick stir just before it’s done, plus a touch of extra cheese, helps ensure a perfectly baked dish.

Dump-and-Go Meatball Lasagna

  • Prep Time 10 min
  • Total 60 min
  • Servings 6
  • Ingredients 7
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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

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
  • Step 
    2
    In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
  • Step 
    3
    Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.

Nutrition

500 Calories
24g Total Fat
24g Protein
47g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
220
Total Fat
24g
38%
Saturated Fat
8g
39%
Trans Fat
1/2g
Cholesterol
40mg
13%
Sodium
840mg
35%
Potassium
100mg
3%
Total Carbohydrate
47g
16%
Dietary Fiber
5g
21%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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