Description
This meatball casserole is an easy one-dish meal made with uncooked pasta, marinara sauce, and frozen precooked meatballs, all baked together until tender and cheesy. It’s practical for busy weeknights, make-ahead lunches, or portable dinners.
Ingredients
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16 oz uncooked rotini or penne pasta
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3 cups water
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1 24 oz jar marinara sauce
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1 14 oz package frozen precooked meatballs (thawed overnight)
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½ tsp crushed red pepper optional
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2 cups shredded mozzarella cheese
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Fresh parsley optional, for garnish
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Shredded Parmesan cheese optional, for serving
Instructions
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Preheat the oven to 425°F (220°C).
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In a 9×13-inch baking dish, combine the uncooked pasta, water, marinara sauce, thawed meatballs, and crushed red pepper if using. Stir well so the pasta is evenly distributed.
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Cover the dish tightly with foil and bake for 30 minutes.
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Remove the foil and stir the casserole thoroughly. Check the pasta for doneness. If it is not yet al dente, return to the oven and bake uncovered for an additional 5–10 minutes.
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Stir 1 cup of the shredded mozzarella cheese into the casserole. Sprinkle the remaining 1 cup evenly over the top.
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Bake uncovered for 10–15 minutes, until the cheese is fully melted and bubbly.
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Let the casserole rest for 5 minutes. Garnish with fresh parsley and shredded Parmesan cheese if desired, then serve.
Notes
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Make sure the pasta is mostly submerged before baking to ensure even cooking.
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Letting the casserole rest briefly helps it set before serving.