Ingredients
- 1 lb meatballs (store-bought or homemade)
- 12 oz pasta (penne, rotini, or shells)
- 24 oz marinara sauce
- 1 cup water or broth
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven to 375 °F (190 °C).
- In a 9×13-inch baking dish, place the uncooked pasta in an even layer.
- Nestle the meatballs evenly throughout the pasta.
- Pour the marinara sauce over the pasta and meatballs.
- Add the water or broth, then sprinkle Italian seasoning, salt, pepper, and red pepper flakes over everything.
- Gently stir to combine—just enough to moisten the pasta without disturbing the meatballs too much.
- Cover tightly with foil and bake for 25 minutes.
- Remove the foil, sprinkle the mozzarella and Parmesan cheeses over the top, and bake uncovered for another 10–15 minutes until the cheese is melted and bubbly.
- Let it rest for about 5 minutes. Garnish with fresh basil or parsley before serving.
Notes
- Swap meatballs with chicken sausage or turkey meatballs for a lighter twist.
- Add chopped spinach, bell peppers, or mushrooms for extra veggies.
- Use gluten-free pasta and meatballs for a gluten-free version.
- Add pesto or balsamic for extra flavor.
- Mix in ricotta or provolone for a cheesier dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
