Gnocchi and meatball Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
! 16 oz. package shelf-stable potato gnocchi1-1/2 cups light pasta sauce24 Casi Di Bertacchi meatballs2 tsp. olive oil1 cup sliced mushrooms1 cup frozen green and yellow zucchini1/2 medium onion sliced thinly1 medium red sweet papper, cut into bite-size strips1/2 cup shredded part-skim mozzarella
Prepare gnocchi according to package directions. Drain and place in a bowl. Stir in pasta sauce.
In a large skillet heat 2 teaspoons olive ol over medium heat. Add mushrooms, sweet pepper, zucchini, and onions. Cook about 7 minutes or until tender. Add vegetables to bowl with gnocchi.
Heat meatballs in microwave until heated through. Add to bowl with gnocchi. Stir gently to combine.
Pour mixture into a 2-qt rectangular casserole. (I used a 9-in x 9-in pan.) Cover with foil. Bake 20 minutes. Sprinkle cheese on top. Bake uncovered 10 minutes more or until cheese is melted and golden brown.
Serving Size: makes 8 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user S3XYDIVASMOM.
In a large skillet heat 2 teaspoons olive ol over medium heat. Add mushrooms, sweet pepper, zucchini, and onions. Cook about 7 minutes or until tender. Add vegetables to bowl with gnocchi.
Heat meatballs in microwave until heated through. Add to bowl with gnocchi. Stir gently to combine.
Pour mixture into a 2-qt rectangular casserole. (I used a 9-in x 9-in pan.) Cover with foil. Bake 20 minutes. Sprinkle cheese on top. Bake uncovered 10 minutes more or until cheese is melted and golden brown.
Serving Size: makes 8 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Nutritional Info Amount Per Serving
- Calories: 177.4
- Total Fat: 4.6 g
- Cholesterol: 10.0 mg
- Sodium: 444.1 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.6 g
- Protein: 7.3 g
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