Description
Weeknight hero status: dry pasta, frozen meatballs, and jarred marinara bake together into a bubbly, cheesy casserole—no boiling, no fuss, just dump, bake, and eat.
Ingredients
Units
Scale
Main Ingredients
- 24 oz frozen meatballs (beef, pork, or turkey; thawed cooks faster)
- 16 oz dry pasta (rotini, penne, or ziti)
- 24 oz marinara sauce (1 jar)
- 1 cup water (or beef broth for richness)
Cheese Topping
- 2 cups mozzarella cheese (shredded; best melt from block)
- 1/2 cup Parmesan cheese (grated)
Seasoning & Veg (Optional)
- 1 tbsp Italian seasoning (oregano, basil, thyme blend)
- 1 cup optional veggies (chopped spinach, zucchini, or bell peppers)
Instructions
- Preheat: Heat oven to 425°F (220°C). Lightly grease a 9×13 inch baking dish.
- Dump Base: In the dish, add dry pasta, meatballs, and optional veggies. Sprinkle Italian seasoning over.
- Add Sauce & Liquid: Pour marinara over the mixture. Add 1 cup water (use empty jar to swish & pour). Stir gently to combine. Ensure pasta is mostly submerged for even cooking.
- First Bake: Cover tightly with foil and bake 35 minutes (add 5–10 minutes if meatballs are frozen solid).
- Cheese & Finish: Uncover, stir, then top with mozzarella and Parmesan. Bake uncovered 10–15 minutes until cheese is bubbly and golden and pasta is tender.
Notes
Liquid is key: if edges look dry before the cheese step, add 1/4–1/2 cup hot water and stir. For crisp browned spots, broil 1–2 minutes at the end. Use gluten-free pasta if needed (check tenderness at 35 minutes and add a splash more liquid if required).
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole, Dinner
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 6
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 4
- Protein: 22
