This casserole is a lifesaver for busy weeknights! It’s simple to throw together and requires minimal prep work.
Ingredients
- 1 bag (about 12-15) frozen meatballs, defrosted
- 1 jar (24 oz) marinara or spaghetti sauce
- 2 cups water
- ½ – ¾ pound penne pasta (uncooked)
- 1 teaspoon Italian seasoning
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Pecorino Romano cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped (optional)
Instructions
- Preheat your oven to 425°F (220°C). Spray a 9×13 inch baking dish with cooking spray.
- In the baking dish, combine the uncooked pasta, marinara sauce, water, and defrosted meatballs. Season with Italian seasoning and stir everything together well.
- Cover the dish tightly with aluminum foil. Bake for 35 minutes.
- Uncover the dish and stir the ingredients. Check the pasta for doneness. If it’s still too firm, recover and bake for an additional 5-8 minutes, or until al dente.
- Sprinkle the mozzarella, Pecorino Romano, and Parmesan cheeses over the top of the casserole. Bake uncovered for another 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley (optional) and serve immediately.
Tips:
- For a richer flavor, use a combination of ground beef and Italian sausage in your meatballs.
- You can substitute rotini, rigatoni, or any other short-cut pasta for the penne.
- Don’t have fresh parsley? A sprinkle of dried parsley will work too.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
