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
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
-
Step1Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
-
Step2In 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.
-
Step3Bake 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
3Tips from the Betty Crocker Kitchens
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