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Ingredients
Scale
- 1 (31-32 ounce) jar marinara sauce
- 3 cups water
- 1 tablespoon italian seasoning
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 (16 ounce) package uncooked rotini pasta
- 14 ounces frozen fully-cooked miniature (cocktail-size) italian-style meatballs, thawed
- 2 cups shredded mozzarella cheese or italian blend cheese
- optional garnish: parmesan cheese; fresh chopped herbs such as basil or parsley
Instructions
- Preheat the oven to 425°F and lightly coat a 9 x 13-inch baking dish with nonstick spray.
- In the dish, whisk together the marinara sauce, water, Italian seasoning, kosher salt, garlic powder, and onion powder.
- Stir in the uncooked pasta and thawed meatballs, ensuring everything is well combined and the pasta is mostly submerged in the liquid.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- After 35 minutes, remove the foil and gently stir the mixture. Check for doneness; if the pasta isn't quite al dente, cover again and bake for an additional 5-10 minutes.
- Sprinkle mozzarella cheese evenly over the dish and bake uncovered for another 5-10 minutes until the cheese is melted and the pasta is tender.
- Garnish with Parmesan cheese and fresh herbs before serving.
Notes
Feel free to use any marinara sauce you prefer for different flavors.
To customize, add vegetables like spinach or bell peppers for more nutrition.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 50mg