From start to finish this dish will take just under an hour. That might seem like a long time especially when there are many recipes that can be ready from start to finish in under 30 minutes. However, this recipe can be ready to bake in 10 minutes or less. So the majority of the time is time the dish is cooking in the oven. Plus the pasta cooks in the oven, so there is no need to precook the pasta. And of course the dish is absolutely delicious.
Dump and Bake Meatball Casserole
Ingredients:
- 25 ounces marinara sauce
- 3 cups water
- 16 ounces rotini pasta, uncooked
- 14 ounces frozen fully cooked miniature meatballs, thawed
- 2 cups shredded Italian cheese blend
Directions:
- Preheat the oven to 425º F. Lightly spray a 9x13 baking dish with cooking spray.
- In the prepared baking dish add the marinara sauce and water, stirring to combine. Stir in the uncooked pasta and thawed meatballs. Cover the dish tightly with foil and bake for 35 minutes.
- Uncover the dish and stir. Sprinkle the cheese over top of the pasta and cook uncovered for 5-10 minutes, or until the cheese is melted and pasta is done.
Notes:
You can use homemade meatballs instead of frozen, just make sure they are completely cooked.
Instead of Italian cheese blend you could use mozzarella cheese.
After 35 minutes the pasta should be cooked to al dente, almost done. If it is not, cover the dish again and bake until the pasta is al dente.
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Nutrition Facts |
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Serves: 6 |
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Amount Per Serving |
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Calories 643 |
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Total Fat |
27.6g |
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Saturated Fat |
12.5g |
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Polyunsaturated Fat |
0.2g |
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Monounsaturated Fat |
0.7g |
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Trans Fat |
0g |
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Cholesterol |
51.1g |
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Sodium |
798.1g |
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Potassium |
385.1g |
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Total Carbohydrates |
68.6g |
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Dietary Fiber |
5.6g |
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Sugars |
6.4g |
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Protein |
32.5g |
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Vitamin A 17.05% Vitamin C 20.57% |
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Calcium 27.25% Iron 25.46% |
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*Nutritional information will vary depending on the brands you use. |
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