Description
A comforting, easy casserole made with frozen meatballs, pasta sauce, and short pasta that bakes into a bubbly, cheesy, one-pan meal.
Ingredients
- 1 pound frozen meatballs (beef, pork, chicken, or plant-based)
- 1 can (24 ounces) pasta sauce (marinara or tomato-basil recommended)
- 1 cup water
- 2 cups uncooked short pasta (penne, rigatoni, ziti, or shells)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch casserole dish, pour in the pasta sauce and add 1 cup of water. Stir until smooth.
- Add the frozen meatballs and uncooked pasta to the sauce, stirring gently to submerge the pasta.
- Cover the dish tightly with aluminum foil and bake for 40 minutes, checking at 35 minutes for pasta tenderness.
- Carefully remove the foil and sprinkle mozzarella and Parmesan evenly over the top.
- Bake uncovered for an additional 10–15 minutes, or until cheese is bubbly and golden. Optional: broil for 1–2 minutes for a crispy top.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped basil or parsley if desired.
Notes
For a richer sauce, add half-and-half or cream. Use gluten-free pasta if needed and adjust cooking times. Let the casserole sit after baking to firm up for easier serving.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American