Dump And Bake Creamy Tomato Pasta With Turkey Meatballs

"You don’t even have to boil the noodles! This dump-and-bake creamy tomato pasta with turkey meatballs is an easy dinner that cooks in one dish with just 10 minutes of prep. Perfect for busy weeknights! A Few Tips Before You Get Started: - If you don’t have rigatoni, you can substitute with other similar short pasta shapes such as penne pasta, rotini, or elbows. Just pick a pasta that has a similar cooking time as the rigatoni (about 12-13 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven. For instance, penne pasta will likely only need about 35 minutes. - Make sure to thaw frozen meatballs in the refrigerator before adding them to the casserole. I prefer smaller meatballs (sometimes called “bite size” or “cocktail size”) in this dish. Simek’s turkey meatballs work well, but any similar brand of fully-cooked meatballs is fine. - Total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed."

Preparation Time10 min

Cooking Time45 min

Cooking MethodCasserole, Oven

Cooking Vessel Size9 x 13 baking dish