Ingredients:
- 1 (16 ounces) package of uncooked rotini pasta
- 1 (24 or 25 ounces) jar marinara sauce (Choose your favourite brand for the best flavour!)
- 3 cups water
- 1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs (Thaw completely if frozen)
- 2 cups shredded mozzarella cheese
Optional for garnish:
- Grated Parmesan cheese
- Fresh chopped herbs such as basil, oregano, and parsley
Instructions:
- Kick things off by preheating your oven to a toasty 425°F. This high heat is the secret to getting everything cooked just right.
- Grab a 9 x 13-inch baking dish and mix the uncooked pasta, savory marinara sauce, water, and meatballs. Add a pinch of salt for that extra flavor kick. Stir everything well to combine.
- Cover your dish snugly with aluminum foil and let it bake in the oven for 35 minutes. This is where the magic happens – the pasta cooks perfectly in the sauce and water mixture.
- After 35 minutes, take off the foil and give the casserole a good stir. Test the pasta to make sure it’s al dente – that perfect ‘firm but just right’ texture. If it needs a bit more time, don’t hesitate to cover it up and pop it back in the oven.
- Once the pasta is just right, sprinkle a generous layer of mozzarella cheese over the top. Return the dish to the oven, uncovered this time, for another 5-10 minutes or until the cheese is deliciously melted and the pasta tender.