Cheesy Italian Meatball Casserole

A baked pasta recipe is a surefire crowd pleaser, especially when it's full of Italian meatballs, tangy pasta sauce, and luscious cheeses.

Cheesy Italian Meatball Casserole
8 to 10
30 mins
by 4.0 92  people
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  • 16 ounces dried ziti or penne pasta
  • 1 26 ounce jar tomato pasta sauce
  • 1 16 ounce package Italian-style frozen cooked meatballs (32), thawed
  • 1 15 ounce can Italian-style tomato sauce
  • 1 15 ounce carton ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (8 ounces)
Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.
Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.

nutrition information

Per Serving: cal. (kcal) 611, Fat, total (g) 28, chol. (mg) 86, sat. fat (g) 14, carb. (g) 57, fiber (g) 7, pro. (g) 33, sodium (mg) 1441, Percent Daily Values are based on a 2,000 calorie diet
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