Meatball Casserole
A cozy, one-dish meal of tender meatballs and rotini tossed in marinara and baked under gooey, golden cheese.
Ingredients
Casserole
- 8 oz rotini pasta cooked al dente
- 1 lb frozen meatballs thawed
- 3 cups marinara sauce
- 2 tsp Italian seasoning
Cheese Topping
- 2 cups mozzarella cheese divided
- 0.5 cup grated Parmesan
Instructions
Casserole
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Cook 8 ounces rotini according to package directions until al dente, about 8 minutes, then drain.
- In the pasta pot, stir in 1 pound thawed meatballs, 3 cups marinara sauce, and 2 teaspoons Italian seasoning until evenly coated.
- Transfer the mixture to the prepared dish and sprinkle 1 cup of mozzarella cheese over the top.
Cheese Topping
- Cover with foil and bake for 20 minutes.
- Remove foil, add the remaining 1 cup mozzarella and ½ cup Parmesan, then bake uncovered for 5 minutes until bubbling and golden at the edges.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
Personal Testing Note: Thaw meatballs for 30 minutes before baking for the most tender bite.
Personal Testing Note: Layer half the mozzarella mid-bake to achieve both silky and crisp cheese textures.
Personal Testing Note: When reheating leftovers, add a splash of water to revive the sauce’s glossy consistency.