Dump and Bake Meatball Casserole (Print Version)
# Ingredients:
01 -
16 oz rotini pasta, uncooked
02 -
3 cups water
03 -
24 oz pasta sauce
04 -
14 oz frozen precooked meatballs, thawed
05 -
1 teaspoon kosher salt
06 -
2 cups shredded mozzarella cheese
# Instructions:
01 -
Preheat the oven to 425°F. Spray a 9x13 baking dish with cooking spray.
02 -
Dump the uncooked pasta into the baking dish, then add the water, pasta sauce, meatballs, and salt. Cover the pan with tin foil.
03 -
Bake for 35 minutes, stirring everything together halfway through.
04 -
Once done, stir the pasta again and top it with shredded mozzarella cheese. Bake for an additional 5-8 minutes until the cheese has melted.
05 -
Serve with a garnish of parmesan cheese or chopped fresh parsley if desired.
# Notes:
01 -
Thawing meatballs: Place them in the fridge overnight or use a microwave if in a hurry. Ensure they are fully thawed before use.
02 -
Pasta sauce tips: Use good-quality pasta sauce for better flavor. Rao's or Classico brands are recommended, but any variety can be used.
03 -
Optional seasonings: Enhance flavor with dried garlic powder, basil, or Italian seasoning if desired.
04 -
Stirring midway: Stirring halfway ensures all pasta gets properly coated to prevent hard or crunchy pieces.
05 -
Cheese suggestions: Shred mozzarella from a block for better melting. Try adding sliced provolone, muenster, or additional parmesan for variety.