Dump-and-Bake Creamy Tomato Pasta with Turkey Meatballs
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Dump-and-Bake Creamy Tomato Pasta with Turkey Meatballs
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The quickest and coziest weeknight dinner -- complete with creamy tomato rigatoni, flavorful turkey meatballs, and plenty of cheese on top!
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Ingredients
- 16 ounces rigatoni pasta dry, uncooked
- 16 ounces turkey meatballs thawed, fully cooked, frozen
- 2 (14.5 ounce) diced tomatoes drained, with basil, garlic, and oregano, canned
- 4 cups marinara sauce
- 2 cups Alfredo sauce
- 2 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon basil dried
- ½ teaspoon garlic powder
- ½ teaspoon black pepper ground
- 1 cup mozzarella cheese or grated Italian cheese blend, grated
- ¼ cup Parmesan Cheese grated
- ¼ cup basil such as parsley, chopped fresh leaves or other chopped fresh herbs
Instructions
- Preheat oven to 425°F. Grease a deep 13 x 9-inch baking dish or spray with nonstick cooking spray. Add the uncooked pasta, thawed meatballs, and drained diced tomatoes to the prepared dish. Toss gently to combine.
- In a large bowl, whisk together the marinara sauce, Alfredo sauce, chicken broth, kosher salt, dried basil, garlic powder, and black pepper. Pour the sauce mixture into the dish and gently stir so that the dry ingredients are completely combined with the sauce.
- Cover the dish tightly with aluminum foil. Bake until the pasta is al dente, about 40-45 minutes. Remove the foil and stir the pasta in the dish. If the pasta is not al dente after 40 minutes, cover the dish and return it to the oven for 5-10 more minutes, or until done. Sprinkle mozzarella cheese and Parmesan cheese over top.
- Return to the oven and bake, uncovered, for a few more minutes, until the pasta is tender and the cheese melts. Garnish with fresh basil or other fresh herbs, and serve.
Notes
- If you don't have rigatoni, you can substitute with other similar short pasta shapes such as penne pasta, rotini, or elbows. Just pick a pasta that has a similar cooking time as the rigatoni (about 12-13 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven. For instance, penne pasta will likely only need about 35 minutes.
- If you don't have rigatoni, you can substitute with other similar short pasta shapes such as penne pasta, rotini, or elbows. Just pick a pasta that has a similar cooking time as the rigatoni (about 12-13 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven. For instance, penne pasta will likely only need about 35 minutes.
- Make sure to thaw frozen meatballs in the refrigerator before adding them to the casserole. I prefer smaller meatballs (sometimes called "bite size" or "cocktail size") in this dish. Simek's turkey meatballs work well, but any similar brand of fully-cooked meatballs is fine.
- Make sure to thaw frozen meatballs in the refrigerator before adding them to the casserole. I prefer smaller meatballs (sometimes called "bite size" or "cocktail size") in this dish. Simek's turkey meatballs work well, but any similar brand of fully-cooked meatballs is fine.
- Total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
- Total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
Nutrition Information
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Serving
1/8 of the recipe
Calories
533kcal
(27%)
Carbohydrates
54g
(18%)
Protein
26g
(52%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
4g
(20%)
Cholesterol
108mg
(36%)
Sodium
1933mg
(81%)
Potassium
529mg
(11%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
646IU
(13%)
Vitamin C
9mg
(10%)
Calcium
200mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 533kcal | 27% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 108mg | 36% |
| Sodium | 1933mg | 81% |
| Potassium | 529mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 9mg | 10% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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