Dump and Bake Meatball Casserole
Ingredients
1 (16-ounce) package uncooked rotini pasta
1 (24-ounce) jar marinara sauce
3 cups water
1 (14-ounce) package fully-cooked, miniature meatballs (cocktail size)
salt, to taste
2 cups mozzarella, shredded
Parmesan cheese, for topping (optional)
herbs such as basil, oregano, and parsley, chopped, for garnish (optional)
Directions
Preheat the oven to 425 degrees F.
In a 9×13-inch baking dish, combine the uncooked pasta, water, marinara sauce, and meatballs. Season with salt, to taste, and stir.
Cover tightly with aluminum foil and bake for 35 minutes.
Uncover the dish and stir. Check the pasta to ensure it’s al dente.
Sprinkle the mozzarella cheese over the top and bake uncovered for 5-10 minutes, or until the cheese is melted and bubbling.
Optionally, top with Parmesan cheese and herbs and serve!
