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Cheesy Italian Veggie Meatball Casserole

Perfect for a Sunday night supper on a cool evening. This easy-to-prepare casserole will satisfy even the most demanding appetites with its veggie meatballs, mounds of ricotta-and-Parmesan cheese, pasta and marinara sauce.


Total Time to Serve: 50 Mins.
Servings: 6


1 egg white, slightly beaten egg white, slightly beaten
1 ricotta cheese ricotta cheese
1/4 grated Parmesan cheese grated Parmesan cheese
2 chopped fresh parsley chopped fresh parsley
1/2 garlic, minced garlic, minced
1/8 pepper pepper
1 Morningstar Farms® Meal Starter® Veggie Meatballs Morningstar Farms® Meal Starter® Veggie Meatballs
8 dried penne pasta dried penne pasta
1 marinara sauce marinara sauce
1/2 shredded mozzarella cheese (2 oz.) shredded mozzarella cheese (2 oz.)


1. In small bowl stir together egg white, ricotta cheese, Parmesan cheese, parsley, garlic and pepper. Set aside.

2. Prepare MORNINGSTAR FARMS MEAL STARTER Veggie Meatballs according to package directions.

3. Meanwhile, cook pasta according to package directions. Drain. Return to warm pan. Stir in marinara sauce. Cook over medium heat until hot, stirring occasionally.

4. Remove pasta mixture from heat. Gently stir in meatballs. Transfer to 8 x 8 x 2-inch baking dish coated with cooking spray. Using rounded tablespoon, drop ricotta mixture in small mounds on top. Loosely cover with foil. Bake at 375°F for 15 minutes.

5. Sprinkle with mozzarella cheese. Bake, uncovered, at 375°F about 5 minutes more or until cheese melts.


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