Hard Times Meatball and Pasta Bake from Frozen Bag

• 1 bag (24 oz) frozen meatballs, thawed
• 12 oz pasta (like penne or ziti)
• 1 jar (24 oz) marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 egg
• 2 cups frozen peas
• 1 teaspoon dried oregano
• Salt to taste
• Black pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions until al dente; drain.
3. 3 In a large bowl, mix mozzarella, Parmesan, ricotta, and egg until combined.
4. 4 In a greased 9x13 inch baking dish, layer half the pasta, meatballs, marinara sauce, and frozen peas.
5. 5 Dot with cheese mixture and repeat layers.
6. 6 Season with oregano, salt, and pepper.
7. 7 Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until bubbly and golden.
8. 8 Let stand 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Baking sheet

Variations

• Add sautéed mushrooms or spinach for extra veggies.
• Substitute turkey meatballs for a lighter option.

Substitutions

• Use fresh basil instead of dried oregano if available.
• Substitute cottage cheese for ricotta for a tangier flavor.

Pairings

• Pairs well with a robust red wine like Chianti.
• A crisp Italian soda makes a refreshing non-alcoholic option.

Nutrition

Tips

• Use leftover cooked pasta for even quicker prep.
• For extra flavor, add a splash of red wine to the marinara sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered in the oven at 350°F until hot.

Serving Suggestions

• Serve with a side of garlic bread.
• A fresh green salad complements this hearty dish.

FAQ