Can something effortless still have that slow-cooked, homemade taste? With Dump and Bake Meatball Casserole, the answer is a resounding “yes!” With a few quick steps, you’ll have tender pasta mixed with juicy, beefy meatballs and your favorite red sauce, all mixed together and topped with bubbling cheese! It’s a bountiful buffet without the boil(ing water)!
Ingredients
- 1 (16 ounce) package rotini pasta, uncooked
- 3 cups water
- 1 (24 ounce) jar marinara sauce
- 1 (14 ounce) package, miniature meatballs (cocktail size), fully-cooked
- salt, to taste
- 2 cups mozzarella, shredded
- parmesan cheese, optional, for topping
- herbs such as basil, oregano, and parsley, chopped, optional, for garnish
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a 9×13-inch baking dish, combine the uncooked pasta, water, marinara sauce, and meatballs.
Step 3 –Season with salt, to taste, and stir.
Step 4 –Cover tightly with aluminum foil and bake for 35 minutes.
Step 5 –Uncover the dish and stir. Check the pasta to ensure it’s al dente.
Step 6 –Sprinkle the mozzarella cheese over the top and bake uncovered until the cheese is melted and bubbling about 5-10 minutes.
Step 7 –Top with the parmesan cheese and herbs and serve!
