Rotini Marinara Meatballs & Veggies Casserole
Use your favorite marinara sauce for this recipe and you can’t miss. You can choose any pasta you want and any ground meat for the meatballs. Also, carrots, zucchini, and bell peppers can be changed to suit your preferences. Try frozen Italian green beans instead of carrots and cauliflower instead of zucchini for a different taste, texture, and look.
3 c of rotini pasta
1 t olive oil
2/3 C of water
1 lb. ground pork (or turkey, beef, chicken)
1 large egg, lightly beaten
1/2 C of bread crumbs
1/2 t of salt
1/4 t of pepper
2 (12 oz.) jars of marinara sauce, divided
3 carrots, sliced
1 small zucchini, halved lengthwise and cut into slices
1 yellow bell pepper, cleaned and cut into strips
Adjust the oven temperature to 450 degrees and allow the oven to preheat. Generously spray a cast iron Dutch oven with a non stick cooking spray.
Place pasta into the pot and drizzle with the olive oil.
Pour water into the pot and stir to coat the pasta well.
In a separate, large mixing bowl, place the ground pork, egg, bread crumbs, salt and pepper and mix until well blended.
Shape the mixture into meatballs and place into the pot.
Pour 1 jar of marinara sauce into the pot.
Layer the carrots, zucchini and bell pepper strips into the pot.
Pour the second jar of sauce into the pot.
Cover and bake 45 to 50 minutes or until the vegetables are fork tender.
Makes 4 servings