This is a fantastic meatball casserole that you can easily make at any time! Packed with amazing flavors, kid-friendly, and the perfect weeknight dinner!
Ingredients
1 24-25-ounces jar of Marinara sauce
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1 14-ounces bag of fully cooked, frozen meatballs (thawed)
1 16-ounces package of Rotini pasta – uncooked
2 c. shredded mozzarella
3 c. water
HOW TO MAKE DUMP AND BAKE YOUR WAY TO A FANTASTIC MEATBALL CASSEROLE
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Combine the uncooked pasta, marinara sauce, water, and thawed meatballs in a 9 x 13-inch baking dish. Tightly tent the dish with foil and place it in the preheated oven. Bake for about 35 minutes. Uncover and stir the pasta. If the pasta is still undone, cover the dish again and resume baking until the pasta is al dente.
Step 3: Once the pasta is cooked, sprinkle the mozzarella cheese on top. Place the dish back into the oven and bake, uncovered, for about 5 to 10 minutes or until the cheese has melted and the pasta is tender.
Step 4: Remove the casserole from the oven when done and allow it to rest for about 5 to 10 minutes.
Step 5: Serve and enjoy!
Notes:
Pair this casserole with a simple side salad and garlic bread.
Before serving, sprinkle some chopped fresh basil on top of the casserole. You can also sprinkle extra freshly grated Parmesan cheese on top.
Do not over-bake the casserole or the pasta will be mushy.
Easily make this casserole in an 8 x 8-inch baking dish.
Into an airtight container, place any leftovers and store them in the fridge for up to 3 to 4 days. Before reheating, add a little marinara to the pasta.
For this recipe, you can use small, cocktail-sized meatballs. You can also use your desired meatballs, such as Turkey meatballs, Italian meatballs, beef, chicken, or pork meatballs. Make sure to thaw the meatballs first before adding them to the casserole.
You can use penne or elbow pasta in place of the Rotini. If using different pasta, make sure they are about the same size pasta and the cooking time indicated on the package is about 7 to 8 minutes.
Ingredients
- 1 24-25-ounces jar of Marinara sauce
- 1 14-ounces bag of fully cooked, frozen meatballs (thawed)
- 1 16-ounces package of Rotini pasta – uncooked
- 2 c. shredded mozzarella
- 3 c. water
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: Combine the uncooked pasta, marinara sauce, water, and thawed meatballs in a 9 x 13-inch baking dish. Tightly tent the dish with foil and place it in the preheated oven. Bake for about 35 minutes. Uncover and stir the pasta. If the pasta is still undone, cover the dish again and resume baking until the pasta is al dente.
Step 3: Once the pasta is cooked, sprinkle the mozzarella cheese on top. Place the dish back into the oven and bake, uncovered, for about 5 to 10 minutes or until the cheese has melted and the pasta is tender.
Step 4: Remove the casserole from the oven when done and allow it to rest for about 5 to 10 minutes.
Step 5: Serve and enjoy!
Notes
Pair this casserole with a simple side salad and garlic bread. Before serving, sprinkle some chopped fresh basil on top of the casserole. You can also sprinkle extra freshly grated Parmesan cheese on top. Do not over-bake the casserole or the pasta will be mushy. Easily make this casserole in an 8 x 8-inch baking dish. Into an airtight container, place any leftovers and store them in the fridge for up to 3 to 4 days. Before reheating, add a little marinara to the pasta. For this recipe, you can use small, cocktail-sized meatballs. You can also use your desired meatballs, such as Turkey meatballs, Italian meatballs, beef, chicken, or pork meatballs. Make sure to thaw the meatballs first before adding them to the casserole. You can use penne or elbow pasta in place of the Rotini. If using different pasta, make sure they are about the same size pasta and the cooking time indicated on the package is about 7 to 8 minutes.
