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A warm and comforting one-pan casserole with rotini pasta, marinara sauce, meatballs, and melted cheese, baked together for an easy, delicious meal with minimal hands-on time and cleanup.

Ingredients

Scale
  • 12 ounces dry rotini pasta
  • 2 1/2 cups water
  • 1 24-ounce jar marinara sauce
  • 1 14-ounce bag frozen meatballs, thawed
  • 1 cup chopped bell pepper
  • 1 teaspoon salt
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup freshly grated Parmesan cheese
  • chopped fresh herbs such as parsley or basil (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish.
  2. Add dry rotini, 24-ounce jar marinara sauce, 2 1/2 cups water, chopped bell pepper, thawed meatballs, 1 teaspoon salt, and 1 cup shredded mozzarella to the baking dish.
  3. Stir gently but thoroughly to evenly coat the pasta with sauce and avoid breaking the meatballs.
  4. Cover the dish tightly with aluminum foil.
  5. Bake covered for 35 minutes (if meatballs are still frozen, add 5–10 minutes; for firmer pasta, reduce the initial bake time by 5 minutes and test).
  6. Carefully remove the foil and stir the pasta to mix in any sauce from the bottom.
  7. Sprinkle the remaining shredded mozzarella and the grated Parmesan evenly over the top.
  8. Bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
  9. Optional: broil 2–3 minutes to brown the cheese, watching closely to prevent burning.
  10. Let the casserole rest 5–10 minutes to set, then garnish with fresh herbs if desired.

Notes

Choose a good quality marinara sauce with bold flavors and no added sugar for best taste., Thaw meatballs before baking to ensure even heating and juiciness., For a creamier sauce, stir in about 1/4 cup heavy cream or 1/2 cup ricotta before baking., Broil at the end for a golden, bubbly cheese crust but watch carefully to prevent burning., Let the casserole rest after baking so it firms up for easier serving and slicing., Add a pinch of crushed red pepper flakes or a splash of balsamic vinegar for extra flavor., You can substitute other pasta shapes like penne, fusilli, or rigatoni, adjusting baking time as needed., Swap meatballs for homemade meatballs, cooked Italian sausage, shredded chicken, or plant-based meatballs for variations., Add vegetables such as spinach, mushrooms, zucchini, or onions to increase nutrition and flavor., Make it gluten-free by using gluten-free pasta and low-sodium marinara for dietary needs., For a fresh twist, swirl 1–2 tablespoons of pesto on top after baking.

Nutrition

Find it online: https://margorecipes.com/easy-dump-and-bake-meatball-casserole-recipe/