Meatball and Rice Casserole
Meatball and rice casserole: marinara, diced tomatoes, water and uncooked long-grain rice baked with frozen fully cooked meatballs under foil at 375°F until the rice is tender and the center reaches 165°F, topped with mozzarella and Parmesan. Serves 8.
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Ingredients
- 1 jar marinara sauce 24 ounces
- 1 can diced tomatoes with basil, garlic and oregano 14.5 ounces, undrained
- 3/4 cup water
- 1 cup long-grain white rice uncooked
- 1 package frozen fully cooked Italian-style meatballs 26 ounces; no need to thaw
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the oven to 375°F.
- In a 13-inch by 9-inch baking dish, stir together the marinara sauce, the undrained diced tomatoes, the water and the uncooked rice.
- Add the frozen meatballs (no need to thaw them) and stir to combine.
- Cover the baking dish tightly with a lid or foil.
- Bake for 60 to 75 minutes, until the rice is tender. The cheese goes on for the last 5 of those minutes.
- During the final 5 minutes, take the dish out of the oven, uncover it and sprinkle on the mozzarella and Parmesan. Put it back in the oven, uncovered, for the final 5 minutes, until the cheese melts. The casserole is done when the center reads 165°F on a food thermometer.
- Sprinkle with the parsley just before serving.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 418kcalCarbohydrates: 34.5gProtein: 17.8gFat: 22.1gSodium: 1175mgFiber: 2.8gSugar: 6.8g