Description
A simple and delicious dump-and-bake casserole that combines dry pasta, sauce, and meatballs, topped with melted 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 dish.
- Add dry pasta, water, sauce, thawed meatballs, and salt to the dish. Stir briefly to distribute.
- Cover tightly with foil and bake for 35 minutes, stirring once halfway through.
- Remove foil, stir again, and check that pasta is tender. Sprinkle mozzarella over the top.
- Return to the oven and bake for an additional 5–8 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
Thaw meatballs fully for even cooking. Ensure foil is tightly sealed to avoid dry edges and undercooked pasta. Stirring halfway through is crucial for even cooking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian