Dump and Bake Italian Meatball and Rice Casserole

Name: Dump and Bake Italian Meatball and Rice Casserole
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Ingredients: 3 cups 27 ounces marinara sauce; 1 can (14.5 ounces Basil, Garlic & Oregano diced tomatoes (undrained)); ¾ cup water; 1 cup uncooked long grain white rice; 1 26 ounce package Rosina Fully-Cooked Italian-Style frozen meatballs (you do not need to thaw the meatballs); ½ cup 2 ounces shredded mozzarella cheese; ¼ cup 1 ounce grated Parmesan cheese; 2 tablespoons chopped fresh parsley

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Prep Time: 5 minutes

Cook Time: 75 minutes

Total: 80 minutes

Servings: 8

Author : The Seasoned Mom

italian casseorle meatball casserole rice casserole

Dump and Bake Italian Meatball and Rice Casserole

Ingredients

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3 cups 27 ounces marinara sauce1 can (14.5 ounces Basil, Garlic & Oregano diced tomatoes (undrained))¾ cup water1 cup uncooked long grain white rice1 26 ounce package Rosina Fully-Cooked Italian-Style frozen meatballs (you do not need to thaw the meatballs)½ cup 2 ounces shredded mozzarella cheese¼ cup 1 ounce grated Parmesan cheese2 tablespoons chopped fresh parsley

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Instructions

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Step 1

Preheat oven to 375F (190C).

Step 2

Stir marinara sauce, tomatoes, water, and rice together in a 13-inch by 9-inch baking dish. Add meatballs and stir to combine.

Step 3

Cover the baking dish tightly with a lid or foil.

Step 4

Bake for 60-75 minutes or until the rice is tender. During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with mozzarella and Parmesan. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted.

Step 5

Garnish with parsley just before serving.