PCLinuxOS Bonus Recipe Corner:

Dump-and-Go Meatball Lasagna

INGREDIENTS:

8oz uncooked campanelle or rotini or bow-tie pasta (2 3/4 cups)
24 frozen cooked Italian-style meatballs (from 22-oz bag)
1 jar (25.5 oz) Organic tomato basil pasta sauce
2 cups water
1/2 teaspoon Italian seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh basil leaves, if desired

DIRECTIONS:

1 Heat oven to 375F (190C). Spray a 13x9-inch glass baking dish with cooking spray.

2 In a large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake for 40-50 minutes. Remove the dish from the oven; stir mixture thoroughly. Sprinkle it with cheese.

3 Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.

TIPS:

Shredded Italian cheese blend may be substituted for shredded mozzarella cheese. Stir in 1/4 to 1/2 teaspoon crushed red pepper flakes to add a subtle spicy heat to this pasta.

NUTRITION:

  Calories: 500           Carbs: 47           Fiber: 5g           Sodium: 840mg