Baked Spaghetti and Meatball Casserole
This easy to make this meatball pasta bake will have everyone lining up for seconds!
Servings 8 servings
Calories 392kcal
Equipment
- 1 9x13 casserole dish
Ingredients
- 12 ounces spaghetti cooked to al dente and drained
- 24 ounces marinara sauce
- 10.5 ounces Golden Mushroom Soup
- 18 meatballs purchase frozen cooked meatballs
- 2 cups mozzarella cheese shredded
- ½ cup parmesan cheese grated
- ½ cup pasta water
Instructions
- Preheat the oven to 350 degrees. Spray casserole dish with non-stick cooking spray, set aside.
- Bring a large pot of salted water to boil on the stove. Cook the pasta to al dente, as per package instructions, drain well. Reserving ½ cup pasta water.
- Place the cooked pasta to a large mixing bowl. Add the golden mushroom soup and pasta water. Mix to combine, and the pasta noodles into the prepared baking dish.
- Place meatballs on top of the pasta (no need to thaw the meatballs). Pour pasta sauce over the meatballs and sprinkled with shredded mozzarella cheese and grated parmesan.
- Cover tightly with aluminum foil and bake for 35-40 minutes until hot and bubbly.
- Optional - Remove foil and place under broiler for 2-3 minutes until cheese is browned. Enjoy!
Nutrition
Calories: 392kcal | Carbohydrates: 39g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 964mg | Potassium: 512mg | Fiber: 3g | Sugar: 5g | Vitamin A: 609IU | Vitamin C: 6mg | Calcium: 243mg | Iron: 2mg