Who has time to pre-boil pasta for a casserole? In this meatball casserole recipe, you don't have to

Audrey Michels

Contributing Writer

Who has time to pre-boil pasta for a casserole? It’s going in the oven anyway, right? This recipe is so simple it only requires the one dish, no pre-boiling at all! Just throw everything into the casserole and bake until bubbling, cheesy deliciousness is achieved!

Because this dish is so simple, you can really dress it up in any way you like, for instance with a fancy fresh garnish of basil or oregano, or with some added slices of vegetables, like eggplant or zucchini. You could also just use the time you are saving on meal prep to whip up a tasty side-salad. The choice is yours!

Cooktop Cove

Italian meatball casserole

5 minutes

45 minutes

50 minutes

16 oz uncooked rotini pasta

1 25 oz jar marinara sauce

3 cups water

14 oz pre-cooked miniature meatballs

1 ½ cups grated mozzarella

¼ cup parmesan cheese, grated

¼ cup panko breadcrumbs

Preheat the oven to 425F.

In a 9x13x2 baking dish, stir together the pasta, marinara sauce, water, and meatballs. Cover the dish tightly with aluminum foil and bake for 35 minutes.

Remove from the oven, uncover, and stir.

Toss to combine the cheeses and breadcrumbs. Sprinkle evenly over the casserole. Bake, uncovered, 10 minutes, or until cheese is melted and turned golden brown.

Allow to cool 3-5 minutes before serving.

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