Dump and Bake Meatball Casserole
You don't even have to boil the pasta for this easy meatball casserole!
Servings 8 servings
Calories 461.4kcal
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 1 (24 or 25 ounce) jar marinara sauce
- 3 cups water
- 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
- 2 cups shredded mozzarella cheese or Italian blend cheese
- Optional garnish: Parmesan cheese; fresh chopped herbs such as basil, oregano, or parsley
Instructions
- Preheat oven to 425°F. In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste; stir. Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step. Sprinkle mozzarella over the top
- Bake uncovered for 5-10 more minutes, or until cheese is melted and pasta is tender.
- Garnish with optional toppings if desired.
Video
Notes
For even more flavor, feel free to add extra herbs and seasonings that you enjoy. For instance, try 2 teaspoons of Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. You might like a pinch of red pepper flakes for heat. You can also replace 1 cup of the water with red wine, or substitute low-sodium beef broth for all of the water.
Nutrition
Serving: 1/6 of the casserole | Calories: 461.4kcal | Fat: 21.3g | Saturated Fat: 8.5g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.7g | Cholesterol: 64.9mg | Sodium: 1106.6mg | Potassium: 379.9mg | Fiber: 3.2g | Sugar: 8.3g