Step-by-Step Instructions

1. Prep Your Kitchen

• Preheat your oven to 375°F (190°C)
• Grab a 9×13 inch baking dish
• No need to grease the dish!

1. Assembly (5 minutes)

• Pour your uncooked pasta into the baking dish
• Add the frozen meatballs
• Pour marinara sauce over everything
• Sprinkle with Italian seasoning, salt, and pepper
• Mix everything until well combined
• If using any optional vegetables, mix them in now

1. First Bake (30 minutes)

• Cover the dish tightly with aluminum foil
• Bake for 30 minutes
• Pro tip: Place the dish on a baking sheet to catch any potential overflow

1. Final Bake (15-20 minutes)

• Remove from oven and take off the foil
• Top with shredded mozzarella cheese
• Return to oven uncovered
• Bake until cheese is melted, bubbly, and slightly golden

1. Finishing Touches

• Let rest for 5 minutes before serving
• Sprinkle with fresh Parmesan cheese
• Garnish with fresh basil if desired

Recipe Notes

Storage Tips

• Leftovers keep well in an airtight container for up to 4 days
• Can be frozen for up to 3 months
• Reheat in microwave or covered in oven at 350°F

Variations

• Spicy Version: Add red pepper flakes or use spicy marinara
• Veggie-Loaded: Mix in your favorite vegetables
• Cheese Lover’s: Add ricotta dollops before the mozzarella
• Different Proteins: Try turkey or chicken meatballs

Nutritional Information

(Per Serving, Makes 6 Servings)

• Calories: 450
• Protein: 25g
• Carbohydrates: 48g
• Fat: 18g
• Fiber: 3g

FAQs

Q: Can I use fresh meatballs instead of frozen?
A: Yes! Just make sure they’re fully cooked before adding to the casserole.

Q: What if my pasta isn’t cooked through?
A: Add 1/4 cup hot water, cover, and bake for an additional 5-10 minutes.

Q: Can I make this ahead?
A: Assemble up to 24 hours in advance, refrigerate, and add 10 minutes to baking time.

Serving Suggestions

• Garlic bread or crusty Italian bread
• Simple green salad
• Roasted vegetables
• Glass of your favorite red wine