Pella Chronicle

November 30, 2012

Meatball Casserole

Staff Writer
The Chronicle

Pella — 5 whole wheat or white dinner yeast rolls, defrosted

2 tsp. olive oil

1 cup frozen green peppers

1 cup frozen chopped onions

1 tsp. Italian herb seasoning

20-24 frozen meatballs, defrosted

8 oz. shredded mozzarella cheese (about 2 cups)

1 jar (23.9 oz.) spaghetti sauce

1 cup chicken broth

1. Preheat oven to 350F. Lightly mist a 9 X 13-inch baking dish with non-stick spray. Split rolls in half horizontally and place in bottom of prepared pan.

2. Heat olive oil in a saute pan; add peppers and onions and saute until tender, about 5 minutes. Add Italian herbs to vegetables and remove from heat.

3. To assemble casserole, layer meatballs, peppers, onions and half the cheese over bread.

4. Combine spaghetti sauce and chicken broth and pour over all. Top with remaining cheese and bake 30 to 35 minutes. Serve.

Serves 8.