DUMP AND BAKE YOUR WAY TO A FANTASTIC MEATBALL CASSEROLE

This is a fantastic meatball casserole that you can easily make at any time! A dump and bake kind of recipe. A no-fuss, yet guarantee a delicious weeknight meal perfect for everyone! Pair this casserole with salad and some garlic bread for an effortless, delicious dinner.

Ingredients

1 24-25-ounces jar of Marinara sauce

1 16-ounces package of Rotini pasta – uncooked

1 14-ounces bag of fully cooked, frozen meatballs (thawed)

2 c. shredded mozzarella

3 c. water

HOW TO MAKE MEATBALL CASSEROLE

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Combine the uncooked pasta, marinara sauce, water, and thawed meatballs in a 9 x 13-inch baking dish. Using foil, tightly cover the dish. Place in the preheated oven and bake for about 35 minutes.

Step 3: Uncover and stir the pasta. If the pasta is not al dente, tent the dish again and continue to bake until done. Remove from the oven and sprinkle the cheese on top.

Step 4: Place the casserole back into the oven and resume baking for additional 5 to 10 minutes or until the cheese has melted and the pasta is tender.

Step 5: Before serving, allow the casserole to rest for about 5 to 10 minutes.

Notes:

For an extra layer of flavor, garnish the casserole with some chopped fresh basil and sprinkle with extra freshly grated Parmesan cheese on top.

If serving a smaller family, half the recipe and bake in a 9 x 8-inch baking dish.

Into an airtight container, keep any leftovers and store them in the fridge for up to 3 to 4 days. Before reheating, add a little amount of marinara.

If desired, you can use small, cocktail-sized meatballs. You are also welcome to use your favorite meatballs such as Turkey meatballs, Italian meatballs, beef, chicken, or pork meatballs. Thaw the meatballs before adding them to the casserole.

For this recipe, you can use elbow pasta in place of Penne.