This cheesy meatball casserole has just 5 ingredients, yet is still pack with flavor… Serve as is, over pasta, or on sandwich rolls for a versatile dinner all week long!
It’s no secret that fall isn’t one of my favorite seasons—the unpredictable weather, the wet leaves covering the ground, that first few crusts of snow that indicate winter is on its way…in fact, I’m fine with snow. That is, during about January 1st, after which I had filled up for the year. But overall, I’m definitely a spring/summer girl.
But I’ll admit that fall has some perks—specifically football season, all things pumpkin, and delicious food… So, starting with this cheese meatball casserole! I mean, casseroles and fall go hand in hand. right?
°1 package (16 oz) uncooked Barilla rotini pasta
°1 (25-oz) can marinara sauce
°3 cups of water
°1 pack (14 ounces) fully cooked mini meatballs (cocktail size) (if using frozen meatballs, be sure to thaw completely before using)
°2 cups grated Kraft cheese (or Italian blend)
+Optional: Parmesan cheese and chopped fresh herbs (such as basil, oregano, or parsley) for garnish
* Methods :
Preheat oven to 425 degrees F .
In a large baking dish, mix the uncooked pasta, marinara sauce, water, and meatballs together. Cover tightly with aluminum foil and bake for 30 minutes.
a statement; flip over.
Sprinkle mozzarella cheese on top and bake, uncovered, for another 10 minutes (or until cheese is melted and pasta is tender).