Ingredients
- 12 oz uncooked pasta (penne or rotini)
- 24 oz frozen fully cooked meatballs
- 3 cups marinara or pasta sauce
- 3 cups water or chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a 9×13-inch baking dish, combine uncooked pasta, marinara sauce, water or broth, Italian seasoning, and garlic powder. Stir to coat pasta evenly.
- Nestle frozen meatballs into the sauce and pasta mixture.
- Cover tightly with aluminum foil and bake 35–40 minutes, until pasta is tender.
- Remove foil, sprinkle mozzarella and Parmesan over the top, and bake uncovered 10–15 minutes until cheese is melted and bubbly.
- Let rest 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- Add vegetables like bell peppers, mushrooms, or spinach for extra nutrition.
- Use spicy Italian meatballs or add red pepper flakes for heat.
- Swap marinara for Alfredo sauce for a creamy version.
- Use gluten-free pasta and check meatballs for a gluten-free option.
- Refrigerate leftovers up to 4 days or freeze portions up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 portion (about 1/8 of casserole)
- Calories: 460
- Sugar: 7g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 55mg
