Description
A delicious and hearty casserole made with artichoke hearts, chicken meatballs, and mozzarella cheese.
Ingredients
Scale
- 1 can (14 oz.) artichoke hearts packed in water
- 2 packages (12 oz. each) pre-cooked chicken meatballs
- 2 tsp. olive oil
- 1 jar (24 oz.) Rao’s Marinara Sauce
- 1 cup grated Mozzarella cheese (or more)
Instructions
- Dump the artichoke hearts into a colander placed in the sink. We made this both ways and although when we didn’t simmer the sauce there was a tiny bit of water in the bottom, we felt it wasn’t worth the extra step of reducing the sauce.
- Pour the sauce over the artichokes and meatballs.
- Sprinkle the grated cheese over the top.
- Bake for 30-40 minutes, or until the dish is bubbling hot and the cheese is nicely browned.
- Serve hot.
Notes
- I haven’t tried freezing this meatball casserole, but it did keep in the fridge for several days and reheated well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg