Italian Meatball & Rice Bake
Frozen meatballs, rice, marinara, and plenty of melted cheese come together in this easy, comforting casserole. Everything bakes in one pan, making it a great option when you want a hearty dinner without a lot of prep or cleanup.
Serves: 8 Oven: 375°F Bake: 45–50 minutes, plus 5 minutes for the cheese
Ingredients
- 1 jar (24 oz.) marinara sauce
- 1 can (14.5 oz.) diced tomatoes, with their juices
- 3 cups chicken broth
- 2 cups uncooked long-grain white rice
- 2 tablespoons Italian Seasoning Mix
- 1 package (26 oz.) frozen, fully cooked Italian meatballs
- 1½ cups shredded mozzarella cheese (about 6 oz.)
- ½ cup grated Parmesan cheese (about 1 oz.)
Directions
- Heat your oven to 375°F.
- In a large roasting pan (about 16 × 12 inches), mix the marinara, diced tomatoes and their juices, chicken broth, uncooked rice, and Italian seasoning. Stir in the frozen meatballs.
- Seal the pan tightly with aluminum foil and bake for 45–50 minutes, or until the rice is cooked through.
- Remove the foil and stir the casserole. Scatter the mozzarella and Parmesan over the top, then return it to the oven for about 5 minutes, until the cheese melts.
Laura’s Tips
- Make extra: I doubled the recipe so we’d have dinner and leftovers. If you double it, you can use the same roasting pan, but plan on about 30–45 minutes of additional baking time. Check that the rice is fully cooked before adding the cheese.
- My add-ins: I stirred in some ricotta cheese I needed to use up and coarsely chopped fresh spinach for extra veggies.
- Easy cleanup: This is a one-pan dinner, and frozen fully cooked meatballs keep the prep simple.