Description
A simple and versatile dump-and-bake casserole that combines dry pasta, sauce, meatballs, and cheese for a quick weeknight dinner.
Ingredients
- 16 oz rotini pasta (dry/uncooked)
- 3 cups water
- 24 oz jarred pasta sauce (any flavor)
- 14 oz frozen precooked meatballs (thawed)
- 1 tsp kosher salt
- 2 cups shredded mozzarella
- Optional: parmesan, fresh parsley
Instructions
- Preheat oven to 425°F and lightly grease a 9×13 baking dish.
- Add pasta, water, pasta sauce, thawed meatballs, and salt to the dish and stir briefly.
- Cover tightly with foil and bake for 35 minutes, stirring once halfway through.
- Remove foil, check that pasta is tender, then sprinkle mozzarella over the top.
- Bake uncovered for an additional 5–8 minutes until cheese is melted and bubbly. Let rest for 5 minutes, garnish if desired, and serve.
Notes
For best results, thaw meatballs completely and stir halfway through baking for even cooking. Use a preferred sauce for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian