Sheet Pan Meatball, Gnocchi and Veggie Bake

Sheet Pan Meatball, Gnocchi and Veggie Bake

Servings: 10 Preparation: 30 Mins


Ingredients

  • 1 package (20 oz.) Celentano Gnocchi
  • 1 package (26oz.) Rosina Italian Style Meatballs
  • 1 Red bell pepper, cored, seeded, and sliced
  • 1 Yellow bell pepper, cored, seeded, and sliced
  • 1 cup Shiitake mushroom - sliced
  • 1/2 Red onion, sliced
  • 1 Zucchini sliced
  • 1 1/2 cup Marinara sauce
  • 8 ounces Fresh mozzarella, cut into cubes
  • Garnish: fresh basil, crushed red pepper flakes, and grated Parmesan cheese

Directions

Preheat oven to 425 degrees. Line a large sheet pan with aluminum foil and spray with nonstick spray. Set aside. Spread the gnocchi, meatballs, peppers, mushrooms, zucchini and onions on the baking sheet. Pour marinara sauce over the gnocchi, meatballs, and vegetables. Toss until well coated in the sauce. Place the pan in the oven and bake for 20 minutes, tossing once halfway through. Remove the pan from the oven and sprinkle with mozzarella. Place the pan back in the oven and bake until cheese is melted about 5 minutes. Remove the pan from the oven. Garnish with basil, crushed red pepper flakes, or Parmesan cheese. Serve immediately.  


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