Ingredients
1½ cups Minute instant white rice
1 (24 oz) jar pasta sauce
1 (14.5 oz) can Italian seasoned diced tomatoes (undrained)
1 cup water
30 frozen meatballs
1+ cups shredded mozzarella cheese
¼ cup grated Parmesan
Garlic powder, to taste
Italian seasoning, to taste
Instructions
- Preheat the oven to 375 °F (190 °C) and grease a 9×13″ baking dish.
- In a bowl or directly in the dish, mix together rice, pasta sauce, diced tomatoes (undrained), water, garlic powder, and Italian seasoning.
- Spread the mixture evenly in the prepared dish.
- Arrange the frozen meatballs on top—no need to thaw.
- Cover tightly with foil to trap steam.
- Bake on the center rack for 45 minutes.
- Remove foil and sprinkle mozzarella and Parmesan evenly over the top.
- Bake uncovered for another 5–10 minutes, until cheese is melted and bubbly.
Notes
- Use instant brown rice for a whole grain option; increase bake time by 10–15 minutes.
- Substitute plant-based or cooked fresh meatballs as desired.
- Mix in frozen veggies for extra nutrition and color.
- Customize with different cheeses like cheddar or pepper jack.
- For a spicy twist, add red pepper flakes or chili powder.
- Store leftovers in the fridge for up to 4 days or freeze before baking for up to 3 months.
- To reheat, use microwave or oven until hot and bubbly.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 460
- Sugar: 6g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
