•INGREDIENTS:
1 (16-ounce) package Barilla uncooked rotini pasta
1 (25-ounce) jar marinara sauce
3 cups water
1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs (ensure they are thawed if frozen)
2 cups Kraft shredded mozzarella (or Italian blend) cheese
Optional:
Parmesan cheese for extra flavor
Fresh chopped herbs (such as basil, oregano, and parsley) for garnish
Step-by-Step Instructions
1. Preheat the Oven
Preheat Oven:
Start by setting your oven to 425°F (220°C). This high heat ensures the casserole cooks evenly and quickly.
2. Prepare the Baking Dish
Combine Ingredients:
In a large baking dish, mix together the uncooked rotini pasta, marinara sauce, water, and fully-cooked meatballs. Make sure the sauce covers most of the pasta and the meatballs are evenly distributed.
3. Bake the Casserole
Cover and Bake:
Cover the baking dish tightly with aluminum foil. This step is crucial as it traps steam, ensuring the pasta cooks evenly.
