Ingredients
- 16 oz uncooked pasta (choose a short variety, like ziti, bowtie, or rotini pasta)
- 3 cups water
- 24 oz jar of pasta sauce
- 14 oz frozen, precooked meatballs (thaw overnight in the refrigerator before using)
- 1 teaspoon salt (optional)
- ½ teaspoon crushed red pepper (optional)
- 2 cups shredded mozzarella cheese
- Fresh parsley (optional, for serving)
- Shredded Parmesan cheese (optional, for serving)
Instructions
Step 1: Preheat your oven to 425 degrees F.
Step 2: Add the uncooked pasta, water, jar of sauce, meatballs, salt and red pepper to a large 9×13 inch baking dish. Mix everything well so it’s all combined. Cover with aluminum foil and bake for 30 minutes.
Step 3: Remove the aluminum foil and give the dish a good stir. Check the pasta to make sure it’s cooked but still has a little bite to it. If the pasta needs more time, cover again and bake for 5-10 minutes more.
Step 4: Take the casserole dish from the oven and add 1 cup of the mozzarella cheese. Stir well to mix it in, then sprinkle the remaining cheese over the top. Bake for another 10-15 minutes until the cheese melts.
Step 5: Let the casserole sit for 5 minutes before you serve it. Add parsley and Parmesan cheese on top if you want.
Notes
Use Enough Liquid : Make sure to use the full amount of water (or other liquid) called for in the recipe so the pasta cooks properly. Don’t skip it!
Stir Midway: Stir the casserole halfway through the baking time to ensure even cooking and prevent pasta from sticking together.
Let It Rest: After baking, let the casserole rest for about 5 minutes. This allows the sauce to thicken and flavors to settle.
Boost the Flavor: For extra depth, mix in a bit of Italian seasoning or garlic powder before baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 461.4 kcal
- Sodium: 1106.6 mg
- Fat: 21.3 g
- Saturated Fat: 8.5 g
- Fiber: 3.2 g
- Cholesterol: 64.9 mg