Directions
- 1Preheat oven to 375°F.
- 2Combine alfredo, broth, and all seasonings in a 9x13 baking dish and stir until smooth.
- 3Add broken noodles, meatballs, spinach, and 1 cup mozzarella, then stir and press noodles down into the sauce.
- 4Scatter cream cheese cubes throughout the dish, do not stir them in.
- 5Top with the remaining 1½ cups mozzarella and all the Parmesan.
- 6Cover tightly with two layers of foil.
- 7Bake covered for 50 minutes, do not lift the foil.
- 8Uncover and bake for 10-15 more minutes until bubbly and golden.
- 9Rest for 10 minutes before scooping.
Ingredients
- 15 oz Rao’s alfredo sauce
- 1.75 cups Low sodium chicken broth
- 10 sheets Oven-ready lasagna noodles, broken into pieces
- 20 oz Amylu chicken garlic meatballs
- 4 oz Philadelphia cream cheese, cubed
- 2 cups Fresh baby spinach
- 2.5 cups Shredded mozzarella, divided
- 0.5 cup Grated Parmesan
- 1 tsp Italian seasoning
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.125 tsp Nutmeg
- 0.125 tsp Red pepper flakes
Equipment
9x13 baking dishfoiloven
Tips
- Do not stir in the cream cheese cubes.
- Do not lift the foil during the first 50 minutes of baking.
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