Dump and Bake Meatball Casserole
This dump and bake meatball casserole recipe is perfect for busy nights. Featuring uncooked rotini pasta, marinara sauce, and fully-cooked miniature meatballs, it's a simple and delicious meal that comes together in no time. Topped with shredded mozzarella and optionally garnished with grated Parmesan and fresh herbs, this casserole is sure to become a family favorite.
Ingredients:
- 1 (16 ounce) package Barilla uncooked rotini pasta
- 1 (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 Kraft shredded mozzarella (or Italian blend) cheese
- Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish
Instructions:
- To begin with, start the oven to preheat to 425 degrees F.
- Then stir together uncooked pasta, marinara sauce, water, and meatballs in a large baking dish.
- After that, make sure to cover tightly with aluminum foil and bake for half an hour. And please uncover and stir.
- Ok now, go ahead and sprinkle mozzarella over the top. Finally, bake uncovered until cheese is melted and pasta is tender, it takes around 10 minutes more.