Meatball Casserole

You don’t even have to boil the pasta for this easy Dump and Bake Meatball Casserole! With only 5 simple ingredients, family-friendly weeknight dinners don’t get much better than this!

Hi, friends! I’ve been busy this fall coming up with easy weeknight solutions to help you get dinner on the table FAST. After all, I figure that when I have a parenting obstacle to deal with, odds are good that there are a lot of other moms out there who are also facing a similar dilemma.

Meatball Casserole Recipe

Prep 10 mins

Cook 45 mins

Total 55 mins

Author The Seasoned Mom

Yield 4 -6

Ingredients

1 (16 ounce) package uncooked rotini pasta
1 (25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
2 cups shredded mozzarella (or Italian blend) cheese
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

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2. Fried Rice

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Baked Parmesan Crusted Pork Chops : Serve these parmesan crusted pork chops to your family for dinner. You’d never know they’re baked and not fried! It’s our all-time comfort food favorite my boys ask for over and over again....read more

4. BBQ Chicken

If you’ve never had Million Dollar Spaghetti before, you simply must give this recipe a try. Imagine an easy combination of baked spaghetti and lasagna. Sounds good, right? This million dollar spaghetti is always a crowd pleaser, and I’ve found it especially useful for potlucks or large family gatherings.

Million Dollar Spaghetti Recipe

Ingredients

Dried Spaghetti Noodles - 16 Ounces
Yellow Onion, Chopped - 1 Cup (1 Medium)
Garlic, Minced - 4 Cloves
Sweet Italian Sausage, Casing Removed - 1 1/2 Pounds
Spaghetti Sauce-Divided - 2--24 Ounce Jars
Cottage Cheese or Ricotta Cheese - 8 Ounces
Cream Cheese - 8 Ounces
Sour Cream - 1/4 Cup
Dried Italian Seasoning - 3 Teaspoons
Mozzarella, Shredded-Divided - 3 Cups
Salt
Pepper
Butter, Cut Into Slices-Divided - 1/2 Cup

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I figured out pretty quickly once I left for college (in a small town with zero good fried rice) that this was a problem I was going to have to remedy in my own kitchen. So over many years and literally dozens of test batches, I finally landed on my favorite recipe back in 2014 that has been my go-to ever since. It’s surprisingly speedy to make, easy to customize with your favorite add-ins, and more flavorful and amazing than any take-out I’ve ever ordered. And it’s all thanks to a few simple tips that hundreds of readers have agreed totally work.

Like specifically, back to my picky-eating days that lasted — oh — until college, when I was totally “that girl” who refused to even look at anything else on the menu at a Chinese restaurant besides fried rice and my trusty egg drop soup. Guys, I was crazy about my fried rice. And this was thanks in large part to our amazing little neighborhood Chinese restaurant that knew how to fry up a mean batch of rice, and set the bar high for what I expected fried rice to be. I mean, back then, I just assumed that all fried rice was perfectly stir-fried and full of big flavors and irresistibly delicious! Little did I know about the painfully bland, boring, and tasteless stuff that I would encounter at too many other Chinese restaurants once I ventured out of the nest. Even today, I still can’t believe it when I stumble across a bad batch. Such a missed opportunity!

Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!

Total Time: 15 mins
Prep Time: 5 mins
Cook Time: 10 mins

Ingredients:

3 tablespoons butter, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
salt and pepper
4 cups cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced
3-4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce (optional)
1/2 teaspoons toasted sesame oil

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The secret to delicious baked parmesan crusted pork chops is the crushed buttered crackers. After blending the crackers with grated parmesan cheese and salt and pepper, I like to double coat the pork chops, too. That way you get an extra crunchy layer on the outside of the pork chops once they’re baked. No kidding- these baked pork chops really do taste like southern fried.

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Ingredients

Family Pack of Mixed Pork Chops
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4 Tablespoons Milk
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Anything that combines barbecue sauce, chicken, and cheese is going to be a winner in my house, and these BBQ Chicken Tostadas were no exception...read more

Anything that combines barbecue sauce, chicken, and cheese is going to be a winner in my house, and these BBQ Chicken Tostadas were no exception. I had baked up some extra chicken breasts a couple days prior, knowing that I was going to make these, but you could easily grab a rotisserie chicken from the store, or, as Mary suggests, cook a big bunch of boneless, skinless chicken in your slow cooker to use all week.

So I shredded that chicken, tossed it in some sauce, piled it on the tostadas, covered with cheese, baked, and drizzled some more barbecue sauce. It’s as simple as that. And let me tell you, I think they were eaten just as quickly as they were made! A simple salad or some frozen veggies on the side, and you have a meal the family will love in no time at all.

Now as I said, I almost made the recipe as-is. The only difference was that I had corn tortillas, and, I’ll be honest, did not know you could buy tostada shells in the store already crisped up. So I brushed the tortillas lightly with little oil and baked them for three or four minutes on each side. Worked perfectly! And in these photos I made them with mozzarella, as per Mary’s recipe, but I have also made them with sharp cheddar, and they are equally delicious. Also, I’ll be honest, I totally skipped the green onions on top because my boys don’t like them.

BBQ Chicken recipe :

Serves 4

Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love.

Ingredients

8 tostada shells (or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy)
3 cups cooked and shredded chicken
1 1/2 cups of your favorite barbecue sauce, divided
2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
3 green onions, very thinly sliced (optional)