Dump and Bake Meatball Casserole

Name: Dump and Bake Meatball Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 package (16 oz rotini pasta, uncooked); 1 jar (24 or 25 oz of your favorite marinara sauce); 3 cups of water; 1 pack (14 oz fully-cooked mini meatballs (note: if you’re using frozen, thaw them first!); 2 cups of shredded mozzarella cheese; Optional Garnish:; A handful of fresh herbs like basil (parsley, or oregano, finely chopped); Parmesan cheese (freshly grated)

6 servings

servings

10 minutes

active time

55 minutes

total time

Start Cooking

Ingredients

1 package (16 oz rotini pasta, uncooked)

1 jar (24 or 25 oz of your favorite marinara sauce)

3 cups of water

1 pack (14 oz fully-cooked mini meatballs (note: if you’re using frozen, thaw them first!)

2 cups of shredded mozzarella cheese

Optional Garnish:

A handful of fresh herbs like basil (parsley, or oregano, finely chopped)

Parmesan cheese (freshly grated)

Directions

Preheat the Arena:

Start off by firing up your oven to 425°F.

Mix it Up:

Grab a 9 x 13-inch baking dish. Toss in the rotini pasta, marinara sauce, water, and those adorable little meatballs. Want a little extra flavor? A pinch of salt won’t hurt. Give it all a good stir.

Bake Time:

Cover the dish snugly with aluminum foil. Slide it into the oven and forget about it for 35 minutes. Well, don’t completely forget—set a timer!

Peek and Stir:

After the timer goes off, uncover the dish. Stir things around and take a moment to taste the pasta. Not quite al dente? Cover it back up and let it cook a bit more.

The Cheesy Finale:

Once the pasta has achieved its ideal texture, blanket the casserole with shredded mozzarella. Pop it back into the oven, this time uncovered, for an extra 5-10 minutes, until the cheese is gloriously melted.