Hello and good morning to you. How was your week?
I have a confession to make. I can’t not eat cheese. Its a problem. Don’t tell my nutritionist. 🙄 Some cheeses are better for my body than others. Thankfully the digestive enzyme that I take helps me to digest fresh cheese, like the fresh mozzarella I used for this baked pasta dish.
This baked pasta is so simple to make, because I use items that I always have on hand. Meatballs in the freezer, gluten free pasta of varying shapes and sizes, tomato cans for the boys, and Mom’s Sauce for me. All we needed from the store was the fresh mozzarella. So I guess you can say this is a pantry/freezer meal.
All you need is a simple salad on the side, and dinner is served.
- 1 cup Mom’s Sauce
- 3 Meatballs
- 2 Tbsp fresh grated Parmesan cheese
- 2 Tbsp fresh grated American Grana
- 2 oz fresh mozzarella
- Your favorite gluten free pasta, cooked al dente
- 1/2 cup pasta water
Preheat the oven to 325’F.
Cook pasta according to package directions. You will want to cook it a bit less than recommended. It will soak up sauce and cook more in the oven.
Crumble the meatballs in a large bowl. Add in grated cheeses, leaving behind about 1/2 tsp of each to sprinkle on the top. Add in 3/4 cup of Mom’s Sauce. Fold in cooked pasta, and 1/2 of the fresh mozzarella. You can add in pasta water 1 Tbsp at a time if the pasta mixture is too dry for your liking.
Spread 2 Tbsp Mom’s Sauce on the bottom of the cast iron pan. Pour the pasta mixture on top. Sprinkle with remaining grated cheese and diced pieces of fresh mozzarella. Spoon the rest of the sauce over the top.
Bake in oven 35-45 minutes until it is hot and bubbling.
I know you and your family will love this easy baked pasta as much as we do.
What items do you keep on hand in your pantry? Leave a comment below, or tag us on Instagram @Anges_Table.