Description
This easy dump-and-bake meatball casserole is the ultimate comfort food with minimal effort. Just toss everything into a baking dish, let the oven do the work, and enjoy a cheesy, saucy Italian feast in no time!
Ingredients
- 16 oz uncooked rotini or penne pasta
- 3 cups water
- 1 (24 oz) jar marinara sauce
- 1 (14 oz) package frozen precooked meatballs (thawed overnight)
- ½ tsp crushed red pepper (optional)
- 2 cups shredded mozzarella cheese
- Fresh parsley (optional, for garnish)
- Shredded Parmesan cheese (optional, for serving)
Instructions
Step 1: Preheat the Oven
- Set oven to 425°F (220°C) for a perfect bake.
Step 2: Mix It Up
- In a 9×13-inch baking dish, combine uncooked pasta, water, marinara sauce, thawed meatballs, and crushed red pepper (if using). Stir well.
Step 3: First Bake
- Cover tightly with foil and bake for 30 minutes.
Step 4: Stir and Check
- Remove the foil, stir thoroughly, and check if the pasta is cooked to al dente. If not, bake for an extra 5–10 minutes.
Step 5: Cheese, Please
- Stir 1 cup of mozzarella into the casserole. Sprinkle the remaining cup on top.
Step 6: Final Melt
- Bake uncovered for another 10–15 minutes until the cheese is melted and bubbly.
Step 7: Rest and Serve
- Let it sit for 5 minutes, then garnish with parsley and Parmesan (if desired). Serve and enjoy!
Notes
- For extra flavor, add Italian seasoning or garlic powder to the sauce.
- Use any short pasta shape for variety.
- Pair with garlic bread or a fresh green salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American