Dump And Bake Your Way To A Fantastic Meatball Casserole

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There are a lot of times when I am completely absorbed in the rush and bustle of my life that I don’t think about making dinner. There are times in which I am sure to be busy, and I must get something done in the morning because I’m not going to have time to cook dinner later during the day. This is when recipes like these are useful.

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The dump and bake casserole is exactly the same thing. All you have to do is dump the five ingredients inside the slow cooker, cook the timer, and then forget about it! Can it get any better than this? Absolutely not. Enjoy this delicious dinner!

Ingredients
1 (16 ounce) package Barilla uncooked rotini pasta
1 (25 ounce) jar marinara sauce
3 cups of water
1 (14 1 ounce) package of mini (cocktail-size) meatballs (if using frozen meatballs, ensure that they have been completely defrosted prior to using)
2 cups Kraft shredded mozzarella (or Italian blend) cheese
Other options: Parmesan cheese and fresh chopped herbs (such as oregano, basil and parsley) to garnish

Instructions
Preheat the oven to 425 degrees F.
In a large baking dish combine uncooked pasta marinara sauce, water and meatballs. Wrap tightly in aluminum foil and bake for about 30 minutes.
Uncover; stir.
Sprinkle the mozzarella on top of the pasta and bake it covered for another 10 time (or until cheese has melted and the pasta is soft).

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