CHEESY MEATBALL BAKE
Use leftover Italian meatball soup along with beans, reduced-fat cheese, tortillas and an easy tomato sauce to make a family-pleasing casserole that's great for weeknights.
MAKES 6 SERVING/ TOTAL TIME 60 MINUTES
3 cups reserved Italian Meatball Soup
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
2 cups shredded reduced-fat Italian blend cheese, divided
1 (6 ounce) can no-salt-added tomato paste
1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano
12 (6 inch) corn tortillas, halved
Preheat oven to 375 degrees F. For filling, pour the reserved Italian Meatball Soup through a colander, reserving broth. Transfer the strained solids to a large bowl. Using kitchen shears, cut each meatball in half. Add beans and 1 1/2 cups of the cheese to the meatball mixture; gently stir together. For sauce, whisk tomato paste into the reserved soup broth. Stir in diced tomatoes.
Spoon 1/2 cup of the sauce into the bottom of a 3-quart rectangular baking dish. Arrange half of the tortillas in the baking dish. Top with half of the filling and half of the sauce. Top with the remaining tortillas, the remaining filling, and the remaining sauce. Cover with foil. Bake 40 minutes. Sprinkle with the remaining 1/2 cup Italian cheese blend. Bake, uncovered, 5 to 10 minutes more or until hot in center (165 degrees F).
5.7g saturated fat,