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
Ingredients
- 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)
- Preheat oven to 400 degrees. Spray 9-inch baking dish with cooking spray.
- Cut baguette into one-inch-thick slices and arrange in baking dish, packing tightly to fit.
- 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.
- 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.
- 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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