I’ll start this post by saying, I love to make casseroles! They are just so simple and typically loved by all the family which makes it a win win situation. I say typically because my picky eater has his moments.
I decided to whip up a batch of Slow Cooker Meatballs to make this easy dish. For the meatballs you can make them with ground chicken, turkey, or beef. This is a great meal to use frozen meatballs from that you may have had leftover from a previous dinner. Then, just reuse them in this dish and you have a great re-purposed meal!
I also used Tinkyada pasta to make this a gluten free dish, and my family could not tell a difference!
- 12 Prepared Meatballs (See recipe linked in post)
- 1 16oz Bag of Pasta (or Gluten Free Pasta)
- 1 26oz Jar of Marinara Sauce
- 1 Cup Shredded Mozzarella Cheese
- 1/4 Cup Fresh Chopped Parsley
Be sure you are using prepared, cooked meatballs when you make this dish. I use the slow cooker meatball recipe that is linked within this post to make this dish. I let them cook throughout the day then have them ready to go for dinner time.
Preheat oven to 350*.
Prepare the pasta as instructed on the package then drain and return to the stock pot.
Pour in the jar of marinara sauce into the stock pot with the pasta and mix well.
Next spray an 8x8 baking dish with non stick cooking spray and pour in the pasta.
Place the meatballs on top of the pasta and sprinkle evenly with cheese and parsley.
Bake in the oven on 350* for 15 minutes or until cheese melts.
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.