One-Dish Last-Minute Pasta Bake
No boiling pasta, all the gorgeous gooey cheese - just dump everything in the baking dish and you have weeknight dinners back on the table.
- 1 lb. uncooked pasta
- 24 oz. pasta sauce
- 16 oz. frozen meatballs
- 15 oz. ricotta
- 2 cups Italian-blend cheese shredded
- red pepper flakes, Italian seasoning, garlic powder for topping
Preheat oven to 350°.
Combine uncooked pasta, sauce, frozen meatballs, and half the shredded cheese in a 9"x13" baking dish. Fill the sauce jar with water, pour in, and stir together well.
Dollop the ricotta on top of the pasta and cover with remaining cheese.
Cover with foil and bake at 350° for 40 minutes. Uncover and bake another 10 minutes until cheese is bubbling. Devour immediately.