Fantastic Meatball Casserole
There are so many days when i find myself super busy with the hustle and bustle of life that I forget all about making dinner.
There are also those days where I know I’m going to be busy and I need to get something started in the morning as I won’t have time to make a meal later on in the day. That’s when recipes like these come in handy.
Dump and bake meatball casserole is just that. You dump all 5 ingredients into the slow cooker, set it, and forget it! Does it really get any better than that? Nope, not really. Enjoy this amazing meal!
Ingredients:
- 1 (16 ounces) package Barilla uncooked rotini pasta
- 1 (25 ounces) jar marinara sauce
- 3 cups of water
- 1 (14 ounces) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
- 2 cups Kraft shredded mozzarella (or Italian blend) cheese
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish
Directions:
- Preheat oven to 425 degrees F.
- In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; stir.
- Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).