Description
This Meatball Pasta Casserole is a comforting and hearty dinner made with tender rotini pasta, flavorful marinara sauce, juicy cocktail-size meatballs, and a gooey layer of melted cheese. Perfect for busy weeknights or meal prepping, this one-dish recipe comes together easily and feeds the whole family with minimal effort.
Ingredients
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1 (16-ounce) package uncooked rotini pasta
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1 (24 to 25-ounce) jar marinara sauce
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3 cups water
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1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs (thawed if frozen)
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2 cups shredded mozzarella cheese or Italian blend cheese
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Optional garnish: Parmesan cheese, fresh chopped herbs such as basil, oregano, or parsley
Instructions
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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In a large bowl, combine the uncooked rotini pasta, marinara sauce, and water. Stir to coat all the pasta evenly.
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Pour the pasta mixture into the prepared baking dish. Evenly distribute the thawed meatballs over the top.
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Cover the dish tightly with aluminum foil and bake for 35–40 minutes, or until the pasta is tender.
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Remove the foil and sprinkle the shredded mozzarella cheese (or Italian blend) evenly over the top.
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Return the dish to the oven and bake, uncovered, for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with Parmesan and fresh herbs if desired.
Notes
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You can use any short pasta, like penne or rigatoni, if rotini is unavailable.
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Ensure meatballs are fully thawed if using frozen, or they may not heat through properly.
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Add a pinch of red pepper flakes or Italian seasoning to the sauce for extra flavor.
- Leftovers can be stored in the refrigerator for up to 4 days and reheat well in the microwave.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American