Simple Meatball Pasta Bake
Servings 6
Ingredients
- 8 oz. dry ziti or rigatoni pasta
- 1 (24 oz.) jar pasta sauce of your choice (I prefer garlic basil or cheese)
- 2 cups chicken stock or water
- 1 Tbl. balsamic vinegar
- 1 tsp. oregano
- 4-5 garlic cloves, minced
- 12 oz.-1 lb. frozen meatballs
- 8 oz. shredded mozzarella cheese
- ¾-1 cup whole milk ricotta cheese
- ¼-½ tsp. red pepper flakes (optional)
- ¼ cup grated parmesan cheese
- Salt + pepper, to taste
Instructions
- Preheat oven to 375℉
- In a large bowl, mix together the jar pasta sauce, 1 cup of the stock/water, balsamic vinegar, oregano, and garlic until well combined. Lightly season with salt and pepper.
- In a 9x13 baking dish, spread a even layer of sauce at the bottom, about 1-inch thick.
- Place the pasta in a single layer on top of the sauce.
- Arrange the frozen meatballs over the dried pasta.
- Pour the sauce mixture over the meatballs and pasta. Then use the remaining stock to fill in the gaps, making sure all of the pasta is covered.
- With a spoon, dollop the ricotta cheese around the dish.
- Sprinkle the mozzarella cheese over the top, followed with the grated parmesan cheese.
- Cover the baking dish with foil and bake for 40 minutes.
- Uncover the pasta and bake for another 10-15 minutes, or until the cheese is slightly browned. You can also broil for an additional 2-3 minutes to brown cheese if preferred.
- Let cool for 10-15 minutes before serving.
Notes
To Store: Place any leftovers in an airtight container and refrigerate for up to 5 days.
To Freeze: Follow the steps listed but in a freezer-friendly foil containers. Tightly cover with foil and freeze for up to 3 months. When ready to make, remove from the freezer and thaw for 30 minutes before baking as followed above.