Sheet Pan Meatball, Gnocchi and Veggie Bake
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.
Reviews and Ratings
I am making this recipe a second time to feed my husband and two boys as they loved it so much. I found out that my 7 year old loves meatballs after making this recipe. While there is a lot of chopping it is well worth it. Thank you Rosina!