Dump and Bake Meatball Casserole (Printer-Friendly)
Oven-baked meatballs, pasta, and cheese mingle in rich marinara for a satisfying family favorite.
# What You’ll Need to Cook:
→ Pasta Bake
01 -
710 ml water
02 -
680 g jar marinara sauce
03 -
0.5 teaspoon crushed red pepper flakes (optional)
04 -
450 g uncooked rotini or penne pasta
05 -
400 g frozen precooked meatballs
06 -
200 g shredded mozzarella cheese, divided
07 -
Chopped fresh parsley, for garnish
# Steps to Prepare:
01 -
Set oven to 220°C (425°F) and allow to fully preheat.
02 -
In a 23x33 cm baking dish, combine water, marinara sauce, and crushed red pepper flakes. Stir to mix thoroughly.
03 -
Distribute uncooked pasta evenly in the sauce mixture, tossing to coat all pieces.
04 -
Arrange frozen meatballs over the pasta, ensuring each is at least half submerged in the sauce.
05 -
Cover the baking dish tightly with aluminium foil. Bake for 30 minutes.
06 -
Remove foil, stir the contents gently and check pasta for al dente texture. If pasta is undercooked, re-cover and bake an additional 5-10 minutes.
07 -
Once pasta is al dente, stir in 100 g of mozzarella cheese until melted and combined.
08 -
Sprinkle remaining 100 g mozzarella over the surface. Return to oven uncovered and bake for 10-15 minutes until cheese is golden and bubbly.
09 -
Allow the casserole to rest for 5-10 minutes before serving. Finish with freshly chopped parsley.
# Extra Cooking Tips:
01 -
Tightly sealing the dish with foil ensures even pasta cooking; extend baking time if pasta is not yet tender.
02 -
A layer of Parmesan can add a golden crust.