Dump-and-Bake Meatball Casserole with Veggies
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The Seasoned Mom · by Blair Lonergan★ 5.0 (3)

Dump-and-Bake Meatball Casserole with Veggies

NUTRITION · PER SERVING60M COOK
CAL 36%·PRO 65%
CARBS 99G55% OF CAL
9G FIBER81G OTHER9G TOTAL SUGAR
FAT 22G27% OF CAL
6G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A no-fuss dump-and-bake casserole of pasta, meatballs, vegetables, and marinara with melted cheese on top. Minimal prep, maximum comfort.

mainamericancasserolebeef
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Nutrition & ingredients

Ingredients

serves 8
  • 1 (16 ounce) package uncooked mezzi rigatoni pasta ((or other similar short pasta shape such as rotini or penne))
  • 1 (24 or 25 ounce) jar marinara sauce
  • 3 cups water
  • ¼ cup red wine
  • 2 teaspoons Italian seasoning
  • ½ teaspoon crushed red pepper flakes ((use less, or omit entirely if you don’t like it spicy))
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 lb. (16 ounces) fully-cooked Italian-style miniature meatballs
  • ½ cup oil-packed sun-dried tomatoes, (drained and chopped)
  • 1 small zucchini, (coarsely grated)
  • 1 (8 ounce) container sliced mushrooms
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Kosher salt, (to taste)
  • Optional garnish: chopped fresh herbs, such as basil, oregano, or parsley
PREP
10M
SODIUM
1159MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.