Description
A comforting and easy casserole featuring layers of pasta, meatballs, and cheese, perfect for busy families.
Ingredients
Scale
- 1 (12 oz) box uncooked penne pasta
- 1 (24 oz) jar marinara sauce
- 3 cups water (or beef broth for enhanced flavor)
- 1 (1 lb) bag frozen meatballs (about 24 meatballs)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1 ½ cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish.
- Combine ingredients: In the greased baking dish, stir together the uncooked penne pasta, marinara sauce, and water (or broth). Add in the frozen meatballs along with the Italian seasoning, garlic powder, and onion powder. Mix well, ensuring the pasta is submerged in the sauce.
- Cover and bake: Tightly cover the dish with aluminum foil and bake for 35–40 minutes, or until the pasta is tender.
- Add cheese: Once the pasta is cooked, take off the foil and sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Bake uncovered: Return the dish to the oven and bake uncovered for an additional 10–15 minutes, until the cheese is melted, bubbly, and golden.
- Rest and serve: Allow the casserole to sit for 5–10 minutes before serving. If you like, garnish with freshly chopped parsley.
Notes
Substitute pasta with other shapes or try turkey or veggie meatballs for a twist. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg