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 uncooked rotini pasta • 1 (24-ounce) jar marinara sauce • 3 cups water • 1 (14-ounce) package fully-cooked, miniature meatballs (cocktail size) • salt, to taste • 2 cups mozzarella, shredded • parmesan cheese, for topping (optional) • herbs such as basil, oregano, and parsley, chopped, for garnish (optional)
Preheat the oven to 425 degrees F.
In a 9x13-inch baking dish, combine the uncooked pasta, water, marinara sauce, and meatballs. Season with salt, to taste, and stir.
Cover tightly with aluminum foil and bake for 35 minutes.
Uncover the dish and stir. Check the pasta to ensure it's al dente.
Sprinkle the mozzarella cheese over the top and bake uncovered for 5-10 minutes, or until the cheese is melted and bubbling.
Optionally, top with parmesan cheese and herbs and serve!
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