Description
A delicious and easy baked casserole featuring gnocchi, vegetarian meatballs, and fresh vegetables topped with mozzarella.
Ingredients
Scale
- 16 ounces gnocchi
- 12 ounces frozen vegetarian meatballs (I use Gardein or Impossible)
- 24 ounces pasta sauce
- 2 tablespoons balsamic vinegar
- 1 large broccoli crown (sliced into small florets)
- 1 medium yellow bell pepper (chopped into 1-inch pieces)
- oil (as needed)
- salt and pepper to taste
- 8 ounces fresh mozzarella cheese (sliced and torn into bite-sized pieces)
- other optional toppings: red pepper flakes, fresh basil, Parmesan
Instructions
- Preheat the oven to 425F.
- To a 9×13-inch or similarly sized casserole dish, add the gnocchi, frozen meatballs, and pasta sauce. Drizzle with balsamic vinegar.
- Top that with the broccoli and peppers. Drizzle or spray the broccoli and peppers with a bit of oil to help them brown. Season with salt and pepper, to taste.
- Distribute the torn mozzarella across the top of the casserole.
- Cover tightly with foil or an upside down sheet pan and bake at 425F for 25 minutes. Test a meatball for doneness. Continue baking in 5 minute increments, as needed, to fully cook the meatballs.
- Remove the foil and continue baking for 15 minutes, or until the broccoli is golden and the mozzarella is bubbling. Enjoy!
Notes
- Note #1: You can use gluten-free gnocchi if needed.
- Note #2: The smaller the florets, the quicker they will cook.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg