Everyone loves an easy dinner - and this dump and bake meatball casserole is sure to please the whole family! We feel extra thankful to be recipients of the first meal Christie cooked in her new home.
The recipe was adapted from @Delightfulemade and Christie used a yellow lentil/brown rice pasta, making this dish completely gluten free!
The ingredients are as follows:
Frozen Italian chicken meatballs
Yellow lentil and brown rice spaghetti
Pasta sauce – she used marinara
Water (to help the pasta bake and become tender)
Shredded mozzarella cheese
Preheat oven to 425 degrees.
Add the uncooked pasta, water and pasta sauce to a casserole dish, stir well. Add (thawed) meatballs to the pasta and sauce combination, Cover with foil and bake the casserole at 425 degrees for about 35 minutes, stirring the meatballs halfway through.
Remove the foil and sprinkle mozzarella cheese over the top, continue to cook until cheese is melted.
This was served with a tomato basil cucumber mozzarella salad, mixed berry bowl and a lemon arugula salad.
