Meatball Casserole

Whip up our effortless meatball casserole for a hearty, crowd-pleasing dinner. It's a simple, one-dish meal that delivers homemade goodness without the fuss.

Prep Time5

Cook Time45

Total Time50

Servings: servings

Calories: 446kcal

Author: Sandra

Ingredients

1 package uncooked rotini pasta 16 ounces
3¾ cups marinara sauce 1 30-ounce jar if using store bought marinara sauce.
3 cups water
1½ pounds frozen meatballs See Note 1.
2½ cups mozzarella cheese shredded
1 teaspoon sea salt Note 2.
Parmesan cheese Optional for added flavor.
Fresh chopped herbs basil, oregano, or parsley

Instructions

Preheat oven to 425 F (218 C).
In a 9 by 13 inch casserole dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste and stir. Cover tightly with aluminum foil and bake for 35 minutes. Note 3.
1 package uncooked rotini pasta, 3¾ cups marinara sauce, 3 cups water, 1½ pounds frozen meatballs, 1 teaspoon sea salt
Uncover and stir. At this point you should check the pasta to make sure that it is al dente (firm but just about cooked). If it’s still too hard, cover the dish and return it to the oven until pasta is al dente.
Sprinkle with mozzarella over the top and bake uncovered for another 10 minutes (or until cheese is melted and pasta is tender). Top with grated Parmesan cheese and fresh herbs. Allow the casserole to rest for a few minutes before serving. Note 4.
2½ cups mozzarella cheese, Parmesan cheese, Fresh chopped herbs

Notes

You can substitute fresh meatballs. Just be sure they are cooked through fully before adding them to your casserole.
If you don't have sea salt, feel free to substitute table salt, but cut the amount in half. So, use ½ teaspoon of table salt.
I recommend a 9 by 13 inch baking dish. If you don't have this size, select a baking dish that can accommodate the ingredients without filling it too full.
Giving the casserole a few minutes to rest will allow the flavors to combine together making a more flavorful casserole.

Nutrition