Ingredients
The following ingredients have 4 Servings
- 1 pound frozen meatballs, preferably Italian Style, about 12 large or 24 small
- 2 Portobello mushrooms, stems removed (gills scraped out if desired) and diced
- 6 cups cubed eggplant (about 1 medium)
- ½ large sweet onion, diced
- 3 tablespoons extra virgin olive oil
- 1¼ teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 cup marinara sauce
- 1 cup Cabot Mozzarella Whole-Milk Shredded Cheese
- 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)
Instruction
- PREHEAT oven to 425° F.
- TOSS meatballs, mushrooms, eggplants, onion, olive oil, salt, basil and oregano in a large bowl until the vegetables are coated with the oil and herbs. Spread out on a large rimmed sheet pan. Transfer to the oven and bake, stirring occasionally, until the vegetables are softened and the meatballs are heated through, about 25 minutes.
- DRIZZLE marinara sauce over the vegetables and meatballs. Top with Cabot Mozzarella and Cabot Alpine Cheddar and return to the oven. Bake until the sauce is hot and the cheese is melted, 5 to 10 minutes.
