Description
Cheesy, saucy, and effortless — juicy meatballs baked with pasta, marinara, and bubbling mozzarella for the ultimate comfort dinner.
Ingredients
- Frozen or homemade meatballs (1 lb)
- Marinara sauce (3 cups)
- Uncooked pasta (8 oz, penne or rotini)
- Shredded mozzarella cheese (2 cups)
- Water (1½ cups)
- Parmesan cheese (½ cup)
- Italian seasoning (1 tsp)
- Fresh parsley (for garnish)
- Olive oil (1 tbsp)
Instructions
- Lightly grease a 9×13-inch baking dish. Add uncooked pasta evenly across the bottom.
- Pour marinara sauce and water over the pasta; stir to coat all pieces.
- Arrange meatballs evenly over the saucy pasta mixture.
- Sprinkle with Italian seasoning and a drizzle of olive oil.
- Cover tightly with foil and bake for 30 minutes until pasta is tender.
- Remove foil, top with mozzarella and Parmesan, and bake for 10 more minutes until golden and bubbly.
- Garnish with fresh parsley and serve hot straight from the dish.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- Feel free to use gluten-free pasta for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg