Saturday, March 4, 2017

Sunday's Leftover Cheesy Meatball Casserole

I have lots of porcupine meatballs left from Friday nights meal. The granddaughters liked the meatballs but weren't to thrilled with the tomato sauce mixture, so I'm going to smother the rest of the meatballs in pasta sauce and mozzarella cheese.


Porcupine Meatballs
24 oz jar pasta sauce or marinara sauce
16 oz pasta (I'd use a ziti or penne)
1 teaspoon Italian seasoning
2 cups grated mozzarella cheese


Cook pasta 1 minute less than package directions. Drain.  Combine pasta, meatballs and sauce in a bowl. Coat well. In a large baking dish (sprayed with Pam) add the pasta and meatballs cover with 1/2 of the cheese. Add another layer of pasta and meatballs and cover with the remaining cheese. Sprinkle with the Italian seasoning. Bake 20 minutes in a preheated 350F oven or until cheese melts.

Last minute we decided to add in 3 large mushrooms chopped and sautéed in oil and a sprinkle of garlic powder. Yum Yum

No comments:

Post a Comment