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Meatball Parmesan Polenta Bake

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 619 kcal


  • 3 Tbsp Bertolli Organic Extra Virgin Olive Oil
  • 1 lb prepared polenta it comes in a tube shape on the pasta aisle
  • 1 16 oz package Carando Italian Style Meatballs
  • 1 1/2 cup Bertolli Vineyard Marinara with Burgundy Wine Sauce
  • 1/2 cup grated Parmesan


  1. 1. Heat 2 Tbsp olive oil in medium saute pan over medium heat. Add meatballs and brown on all sides.
  2. 2. Preheat oven to 375 degrees. Brush the bottom of a casserole dish with olive oil.
  3. 3. Slice polenta into 1/2 inch slices. Place in bottom of prepared casserole dish. Top with meatballs. Spoon sauce over meatballs and top with grated Parmesan. Cover with foil and bake for 10 minutes. Remove foil and bake for an additional 10 minutes.