Dump-and-Go Meatball Lasagna

Name: Dump-and-Go Meatball Lasagna
Prep time: 10 min
Total time: 1 min
Ingredients: 8 oz uncooked campanelle pasta (2 3/4 cups); 24 frozen cooked Italian-style meatballs (from 22-oz bag); 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce; 1 1/2 cups water; 1/2 teaspoon Italian seasoning; 1 1/2 cups shredded mozzarella cheese (6 oz); Chopped fresh basil leaves, if desired

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Prep Time: 10 minutes

Total: 1 hours

Servings: 6

Cost: $5.14 /serving

Author : Betty Crocker Kitchens

Ingredients

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8 oz uncooked campanelle pasta (2 3/4 cups)24 frozen cooked Italian-style meatballs (from 22-oz bag)1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce1 1/2 cups water1/2 teaspoon Italian seasoning1 1/2 cups shredded mozzarella cheese (6 oz)Chopped fresh basil leaves, if desired

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Instructions

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Step 1

Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.

Step 2

In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.

Step 3

Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.