Dump-and-Go recipes are great right now for two reasons. First off, many of us have children at home. We have become independent Home-School groups. Taking care of the family while meeting the educational needs of our children takes up a lot of time. Dump-and-Go recipes come together quickly. And that’s a good thing.
Another great feature of most Dump-and-Go recipes is that many of the ingredients are things you might already have on hand. Frozen meatballs, dried pastas, jarred sauces are things many of us already have in our freezers and pantries. Another good thing. I don’t know about your neck of the woods, but the markets near me were running specials on Frozen Meatballs since fresh ground beef was disappearing quickly. While this recipe calls for Italian-Style Meatballs, turkey meatballs would be fine – maybe even better from a health perspective. If you don’t have fresh basil, use parsley or skip it all together.
Don’t forget to enlist the help of children. It’s good for them to feel needed and to feel that they can help in scary time.
Dump-and-Go Meatball Lasagna
8 oz Campanelle Pasta (2-3/4 cups)
24 frozen cooked Italian-style Meatballs
1 (25.5 oz) jar Tomato Basil Pasta Sauce
1-1/2 cups Water
1/2 teaspoon Italian Seasoning
1-1/2 cups Italian Cheese Blend, shredded
Fresh Basil Leaves, optional for garnish
Heat oven to 375-degrees. Spray a 13-inch by 9-inch glass casserole dish with cooking spray.
In a large bowl, mix uncooked pasta, frozen meatballs, pasta sauce, water and Italian seasonings. Pour mixture into the prepared casserole dish. Cover tightly with foil.
Place in the heated oven and bake for 40 minutes. Remove dish from oven, uncover and stir mixture thoroughly. Top with cheese.
Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. While the cheese melts, chop the basil and garnish just before serving.