Dump and Bake Meatball Casserole 🍝🧆🧀
Ingredients
* 16 ounces uncooked rotini pasta
* 25 ounces jar marinara sauce
* 3 cups water
* 14 ounces fully-cooked miniature meatballs (thawed if frozen)
* 2 cups shredded mozzarella cheese or Italian blend
* Parmesan cheese (optional, for extra flavor)
* Fresh chopped herbs (such as basil, oregano, and parsley, for garnish)
Instructions
1. Preheat your oven to 425°F (220°C).
2. In a large baking dish, combine the uncooked rotini pasta, marinara sauce, water, and fully-cooked meatballs. Stir to distribute the meatballs and make sure the sauce covers most of the pasta.
3. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
4. Remove the foil, stir the casserole, and check if the pasta is tender.
5. Sprinkle mozzarella cheese over the top. Bake uncovered for 10 more minutes, until the cheese is melted and bubbly.
6. Let rest for a few minutes. Garnish with Parmesan and fresh herbs before serving.