Description
A one-pan wonder featuring tender rotini pasta, marinara sauce, hearty meatballs, and melted mozzarella cheese. Perfect for weeknight dinners with minimal prep.
Ingredients
Scale
- 16 ounces (450g) uncooked rotini pasta
- 24 ounces (680g) marinara sauce
- 3 cups water
- 14 ounces (400g) fully-cooked miniature meatballs, thawed if frozen
- 2 cups shredded mozzarella cheese
- Optional: Grated Parmesan cheese and fresh chopped herbs for garnish
Instructions
- Preheat oven to 425°F (220°C).
- In a 9×13-inch baking dish, combine rotini, marinara sauce, water, and meatballs. Mix well.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, stir the casserole, and sprinkle mozzarella over the top.
- Bake uncovered for an additional 10 minutes or until cheese is bubbly.
- Garnish with Parmesan and herbs if desired. Serve warm.
Notes
- Substitute rotini with penne or fusilli for similar results.
- Add vegetables like spinach, mushrooms, or bell peppers for extra nutrition.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian-inspired