Italian Meatball & Rice Bake
Bake meatballs and rice in a pan with Italian Seasoning Mix for a one-pot casserole even picky eaters will love.
Ingredients
- 1 jar (24 oz./680 g) marinara sauce
- 1 can (14.5 oz/411 g) diced tomatoes, undrained
- 3 cups (750 mL chicken broth
- 2 cups (500 mL) uncooked long grain white rice
- 2 tbsp (30 mL) Italian Seasoning Mix
- 1 pkg (26 oz. or 650 mL) frozen fully cooked Italian meatballs
- 6 oz. (175 g) shredded mozzarella cheese (1½ cups/375 mL)
- 1 oz. (30 g) Parmesan cheese, grated (½ cup/125 mL)
Directions
- Preheat the oven to 375°F (190°C).
- Stir the marinara sauce, tomatoes, broth, rice, and seasoning mix together in the 14" x 10" (35-cm x 25-cm) Enameled Cast Iron Pan. Add the meatballs and stir to combine.
- Cover the baking dish tightly with foil. Bake until the rice is tender, 45–50 minutes.
- Uncover and stir. Sprinkle with the mozzarella and Parmesan, and bake until the cheese is melted, 5 minutes.
Yield:
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 400, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 910 mg, Carbohydrate 35 g, Fiber 4 g, Sugars 6 g (includes 0 g added sugars), Protein 18 g