About
Can something effortless still have that slow-cooked, homemade taste? With Dump & Bake Meatball Casserole, the answer is a resounding "yes!" With a few quick steps, you'll have tender pasta mixed with juicy, beefy meatballs and your favorite red sauce, all mixed together and topped with bubbling cheese! It's a bountiful buffet without the boil(ing water)! Dump & Bake Meatball Casserole is here to serve!
Ingredients
- 1 (16-ounce) package rotini pasta
- 3 cups water
- 1 (24-ounce) jar marinara sauce
- 1 (14-ounce) package, miniature meatballs (cocktail-size), fully-cooked
- salt, to taste
- 2 cups mozzarella, shredded
- parmesan cheese, optional, to taste, grated, for topping
- fresh basil leaves, optional, to taste, for garnish
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -In a 9x13-inch baking dish, combine the pasta, the water, the marinara sauce, and the meatballs.
Step 3 -Season with the salt and stir.
Step 4 -Cover tightly with aluminum foil and bake for 35 minutes.
Step 5 -Uncover the dish and stir. Check the pasta to ensure it is cooked to al dente.
Step 6 -Sprinkle the mozzarella cheese over the top and bake uncovered until the cheese is melted and bubbling, about 5-10 minutes.
Step 7 -Top with the parmesan cheese and the basil and serve!
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