Meatball Pasta Casserole 🍝
Ingredients:
16 oz uncooked rotini pasta
24 oz marinara sauce
3 cups water
14 oz frozen meatballs, thawed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
Salt, to taste
2 cups shredded mozzarella cheese
Optional: Grated Parmesan cheese and chopped fresh parsley for garnish
Directions:
Preheat your oven to 425°F (220°C).
In a 9x13-inch baking dish, mix together the uncooked rotini pasta, marinara sauce, water, thawed meatballs, garlic powder, onion powder, dried basil, dried oregano, and salt. Stir until well combined.
Cover the baking dish tightly with aluminum foil and bake for 35 minutes.
After 35 minutes, remove the foil, stir the mixture, and check the pasta's doneness. If it's not yet al dente (firm but cooked), cover and bake for an additional 5-10 minutes.
Once the pasta is nearly done, sprinkle the shredded mozzarella cheese evenly over the top.
Return the dish to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese has melted and become bubbly.
Let the casserole sit for about 5 minutes before serving. Garnish with grated Parmesan cheese and chopped fresh parsley if desired.
Prep Time: 10 minutes
Cooking Time: 45-55 minutes
Total Time: 55-65 minutes
Kcal: Approximately 467 kcal per serving
Servings: 6-8
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