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.

By Betty Crocker Kitchens

Updated September 4, 2018

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

Steps

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.

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.