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Daniel Gibson: "Did broken gluten free lasagna noodles for health…" Read More
7Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. pasta (uncooked campanelle, 2 3/4 cups)
- 24 italian style meatballs (frozen cooked, from 22-oz bag)
- 25.5 oz. tomato basil pasta sauce (Muir Glen™ organic)
- 1 1/2 cups water
- 1/2 tsp. Italian seasoning
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- fresh basil leaves (Chopped, if desired)
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Reviews(11)
Alexis Brandtner 6 months ago
Cook time is not accurate for uncooked pasta. Either cook pasta prior or cook it longer than 40 minutes.
Daniel Gibson 3 years ago
Did broken gluten free lasagna noodles for health purposes and thought it turned out really well will make again also changed the meatballs did half the Italian and did half pork sausage.
Sam S 4 years ago
Not a bad recipes, very easy to make. I used penne noodles because thats what i had on hand and it took a bit longer to bake
EMMA 4 years ago
It came out ok. I used the pasta I had on hand, egg noodle. The pasta was a bit to soft, may have needed a thicker pasta. but still was good added a dollop of ricotta to the top upon serving. Will make again with different pasta.
Julie 5 years ago
Turned out great. Will definitely make again with some edits. Will try with Parmesan cheese and experiment with Bertolli Vodka Sauce. A great weeknight meal when you don’t have a lot of prep time
Howe 5 years ago
So good! I think we will let the pasta all soak in the water a little before adding the other ingredients since some of the pasta was a little tough still. We did add extra meatballs and pasta but we also added extra water to compensate.
Nancy 5 years ago
This was so easy I couldn’t believe it! It tastes like lasagna with a fourth of the work! Enjoy the taste and time savings/work!