Rotini and Meatball Casserole

If you are looking for another super easy weeknight dinner this one is sure to satisfy! Add some french bread and a small salad on the side and it will taste like you spent an hour instead of just 5 minutes on prep!

I found this Barilla Rotini pasta that in enriched with extra protein and fiber…yummy and extra goodness to make your body happy! I used my own tomato sauce that I had frozen this summer so it was 100% veggies…..you can get the Garden Veggie Tomato Sauce recipe here! So this dish was cram jam full of goodness! I found out that I only have 1 package of tomato sauce left 😦  I don’t want to wait until August to make more!! My dad just started planting his seeds so I asked for 3 tomato plants this year. I can’t wait for my late summer afternoons in the kitchen whipping up huge batches of my new favorite spaghetti sauce.

I have a few upcoming Saturday’s off and I am so excited to finally get to Home Depot and get some upgrades for my photo staging! I haven’t 100% decided what I want to do but I look forward to even just walking around and daydreaming about all my options!

Serves 4-6

Ingredients:

  • 1 package Barilla Protein Plus Rotini
  • 15 Frozen Meatballs, thawed- You can also make your own with 1 lb italian sausage, 1/4 cup parmesean cheese and 1 tbsp basil and oregano. Roll into balls and cook thouroughly.
  • 1 Jar Spaghetti Sauce,should be around 20 oz
  • 3 Cups Water
  • 2 Cups Mozzarella Cheese, Shredded
  • 1/2 Cup Parmesan Cheese, Shredded
  • 1/4 Cup Parsley, chopped

Preheat oven to 425 degrees.

In a large baking dish add the rotini, meatballs, water and sauce. Stir together. Cover tightly with tin foil. Bake for 25-30 minutes.

Test the pasta, it should be just a little too firm still. Top with the mozzarella and then parmesan. Bake an additional 7-10 minutes until the cheese is nice and browned.

Serve it up with your favorite sides and enjoy!!

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