There are so many days when I find myself super busy with the hustle and bustle of life that I forget to make dinner. There are also those days when I know I’m going to be busy and need to start something in the morning since I won’t have time to make a meal later. That’s when recipes like these come in handy.
Throwing and baking a meatball casserole is just that. You pour the 5 ingredients into the slow cooker, place it, and forget it! Can you really do any better than that? No, not really. Enjoy this amazing meal!
1 package (16 oz.) uncooked Barilla rotini pasta.
1 (25-ounce) jar of marinara sauce
3 cups of water
1 package (14 oz.) fully cooked miniature meatballs (cocktail size) (if using frozen meatballs, make sure they are completely thawed before use)
2 cups grated kraft (or Italian blend) mozzarella cheese
Optional: Parmesan cheese and chopped fresh herbs (such as basil, oregano and parsley) for garnish
Preheat the oven to 425 degrees F.
In a large baking dish, stir together raw pasta, marinara sauce, water and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
Sprinkle mozzarella cheese on top and bake uncovered for 10 minutes more (or until cheese melts and pasta is tender).