Wednesday, October 2, 2013

"Meat"ball Casserole!

Well you guys fall is here and that means that it is time for one of my favorite things....comfort food!!! I love meatball subs, but not all of the calories that go with it so I made a lightened up meatball casserole! I bought some Morning Star veggie meatballs a few weeks ago at Publix when they were BOGO and I wanted to use them in something other than just plain spaghetti! I hope that you enjoy!
Meatball Casserole

  • 1 small whole wheat baguette
  • 15 – 18 frozen veggie meatballs (You could use actual meatballs, just make sure to adjust your WW plus points) 
  • 2 cups part-skim shredded mozzarella cheese
  • 2 tablespoons fat-free Greek yogurt
  • 1/4 cup creamy goat cheese (I used Chavrie original goat cheese; about 2/3 of the container)
  • 1/2 teaspoon parsley
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 18 ounces marinara sauce (3/4 of a standard 24-ounce jar) 
  1. Preheat oven to 400 degrees. Spray 9-inch baking dish with cooking spray.
  2. Cut baguette into one-inch-thick slices and arrange in baking dish, packing tightly to fit.
  3. Combine goat cheese, Greek yogurt and spices and spread mixture over bread slices. Sprinkle with 1 cup mozzarella cheese. Bake 6 – 7 minutes until cheese bubbles.
  4. Cook meatballs according to package microwave directions. Stir marinara sauce into meatballs and pour on top of cheesy bread. Top with remaining cup of mozzarella cheese and bake 5 – 7 minutes until cheese melts.
  5. Serve and enjoy!
This recipe makes 6 servings which is plenty for one person when you serve with a salad or veggie. For each serving there are 8 WW Plus Points. Really not bad for some good, creamy, comfort food!

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