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My Lazy Pasta Bake Is Just as Good as Lasagna (And It’s Way Easier)
Ingredients
- 1 pound short, ruffled pasta such as reginetti, radiatore, campanelle, or gigli
- 1 (24 to 28-ounce) jar marinara sauce
- 33 1/2 cups water
- 1 pound meatballs
- 2 tablespoons flat leaf parsley, optional
- 1 cup ricotta
- 1 1/26 cupsoz shredded mozzarella
- 1/22 cupoz grated Parmesan
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
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Instructions
- Add the (uncooked) pasta to a 9x13-inch baking dish. Pour in the marinara sauce and water, then stir to combine. (Note: If using a 24-ounce jar of sauce, add the full 3 1/2 cups of water. If using a 28-ounce jar of sauce, use 3 cups of water.),Cover the baking dish tightly with aluminum foil. Bake for 30 minutes, until the sauce is bubbling and the pasta is cooked through.
- While the pasta is baking, prepare the cheese mixture. In a medium mixing bowl, stir together the ricotta, mozzarella, parmesan, Italian seasoning, salt, and pepper until evenly combined.,Remove the baking dish from the oven and take off the foil. Using a medium (1 1/2-tablespoon) cookie scoop or a spoon, dollop the cheese mixture evenly over the pasta. Sprinkle the mini meatballs around the cheese.
- Return the uncovered baking dish to the oven, turn the heat down to 400ºF, and bake for another 20 minutes, until the meatballs are heated through and lightly browned, and the cheese mixture is melted and spread out over the pasta.,Let the pasta bake cool for 10 minutes. Sprinkle on the chopped parsley, if using, then portion the pasta onto plates and serve.,Cover leftovers tightly and store in the fridge for 3 to 4 days. To reheat a serving, microwave for 2 minutes on high, then let stand for 2 minutes to let the heat distribute evenly.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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