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Dump-and-Go Meatball Lasagna

Prep 10 min
Total 60 min
Servings 6

Need an easy dinner that takes no more effort than popping a few ingredients in a pan? This hearty take on lasagna is made with 5 ingredients and absolutely no fuss—just add it all to your 13x9, and pop it in the oven. A quick stir just before it’s done, plus a touch of extra cheese, helps ensure a perfectly baked dish. MORE+ LESS-

By Betty Crocker Kitchens

September 4, 2018

Ingredients

oz uncooked campanelle pasta (2 3/4 cups)

frozen cooked Italian-style meatballs (from 22-oz bag)

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

Steps

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1

Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
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.
3

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

Expert Tips

Shredded Italian cheese blend may be substituted for shredded mozzarella cheese.
Stir in 1/4 to 1/2 teaspoon crushed red pepper flakes to add a subtle spicy heat to this pasta.