The Recipe Critic · by Alyssa Rivers
Meatball Casserole
NUTRITION · PER SERVING35M COOK
CAL 31%·PRO 67%
CARBS 42G27% OF CAL
8G FIBER22G OTHER12G TOTAL SUGAR
FAT 40G57% OF CAL
15G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rotini pasta with meatballs in marinara sauce, baked with mozzarella and parmesan cheese. A one-dish comfort meal that comes together quickly.
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Nutrition & ingredients
Ingredients
serves 6- 10 ounces rotini pasta, (cooked and drained)
- 26 ounces frozen meatballs
- 32 ounces marinara sauce, (homemade or jarred)
- 2 cups mozzarella cheese, (shredded)
- 1/4 cup parmesan cheese, (grated)
- 1 teaspoon dried Italian seasonings
At a glance
PER SERVING · TIME 35M
CAL 31%·PRO 67%
CARBS 42G27% OF CAL
8G FIBER22G OTHER12G TOTAL SUGAR
FAT 40G57% OF CAL
15G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1880mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 871mg
- Calcium
- 449mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1880MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.