Dump and Bake Meatball Casserole
You don’t even have to boil the pasta for this easy Dump and Bake Meatball Casserole! With only 5 simple ingredients, family-friendly weeknight dinners don’t get much better than this! Author: Blair Lonergan Recipe Type: Italian Total Time: 55 minutes
Prep time:
Cook time:
Serving size: 6
Calories per serving: 238
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 238
1 (16-ounce) package uncooked rotini
1 (25-ounce) jar marinara sauce
3 cups water
1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs Cooked Italian Style Meatballs, thawed
2 cups shredded mozzarella cheese
Parmesan cheese, optional garnish
parsley, optional garnish
sweet basil, optional garnish
Directions:
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 and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Source: theseasonedmom.com
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 and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Source: theseasonedmom.com