I feel like I’m stuck in a never-ending loop of trying to come up with dinner ideas that will please everyone in my family. It’s hilarious, and I’m relieved no one can overhear me thinking it. This recipe came to me on a day when I needed a miracle, and it has become one of my family’s most-requested dishes. Those serendipitous coincidences are the best! I did not even have to stop by the grocery store on the way home from work because I already had everything I needed to make dinner.
It would be an understatement to call this dish “quick and easy.” The pasta is not pre-cooked. I was skeptical at first, but this really does help. Putting everything in a dish and popping it in the oven is all there is to it. That shouldn’t take more than a few minutes at the most. You should keep this recipe handy because you will voluntarily and desperately need to refer to it often.
I have no doubt that you and your loved ones will take pleasure in this.
Ingredients
1 uncooked 16-ounce package of Rotini
1/2 cup cooked pasta 1 jar Marinara sauce, 24–25 ounces
Measurement: 3 cups
Meatballs, fully cooked and frozen, 1 14 oz (thawed)
Amount of Mozzarella: 2 Cups
Instructions:
Turn the oven temperature up to 425 degrees Fahrenheit.
Put the meatballs in a 9×13 baking dish and add the marinara sauce, water, and uncooked pasta to it.
Cook for 35 minutes in a preheated oven with the dish covered tightly in foil.
Take the lid off, stir the pasta, and check to see if it’s al dente. If it isn’t done, cover it and put it back in the oven.
Mozzarella cheese should be sprinkled on pasta just before it reaches the al dente stage.
Turn the oven back on to 350 degrees and leave the casserole uncovered for 5-10 minutes more, or until the cheese has melted and the pasta is tender.
Allow 5-10 minutes of rest time before serving.
Notes
• Prepare a salad and some garlic bread to go along with it while the casserole is in the oven.
• Before serving, chop some fresh basil and sprinkle it over the top of the casserole for a garnish that adds a terrific punch of flavor. This step is optional. Additionally, freshly grated parmesan cheese is a delicious addition that may be sprinkled on top.
• Keep a close eye on the dish as it nears completion to ensure that it does not overcook. The texture of the spaghetti will change to be mushy.
• To make a smaller amount, simply cut the recipe in half and bake it in a dish that is 8 by 8 inches.
• Any leftovers should be placed in an airtight container and stored in the refrigerator; this will ensure that they remain edible for three to four days. Before reheating the spaghetti, add a little bit of marinara sauce if it becomes dry.
• Freezing: Pasta does not freeze well therefore avoid freezing. The texture of the spaghetti might occasionally become sticky and mushy. Pasta meals can be safely frozen for some people, but I don’t want to take that chance because I don’t want to damage the dish.
• Meatballs: If you want, you can make the meatballs on the smaller side, around the size of a cocktail ball. If you have younger children, it is recommended that you get the smaller ones.
To type: Use turkey meatballs, Italian meatballs, beef, chicken, or pork meatballs. All of these types of meatballs work quite well. You have the option of making your own meatballs rather than purchasing frozen ones to use.
Defrosting: Before adding the meatballs to the dish, defrost them first.
• Penne pasta and elbow pasta both perform very well as an alternative when it comes to using pasta. Pick a variety that is roughly the same size as the others and for which the cooking time recommended on the package is seven to eight minutes.
• Baking Dishes: Glass and ceramic baking dishes require a little bit more time than metal baking pans do when baking. Remember this in the future. By tasting a portion of the pasta, you may determine whether or not the dish is ready to be served.