Ingredients
Scale
- 12 ounces dry rotini pasta
- 2 1/2 cups water
- 1 (24-ounce) jar marinara sauce
- 1 (14-ounce) bag frozen meatballs, thawed
- 1 cup chopped bell pepper
- 1 teaspoon salt
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup freshly grated Parmesan cheese
- chopped fresh herbs, such as parsley or basil (optional)
Instructions
- Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
- Combine pasta, water, marinara sauce, meatballs, peppers, and salt in a 9×13-inch baking dish.
- Cover tightly with aluminum foil and bake until pasta is al dente, 30 to 35 minutes.
- Remove the foil and stir in 1 cup mozzarella cheese. Sprinkle with remaining 1 cup of mozzarella cheese and Parmesan cheese.
- Bake, uncovered, until cheese is melted, 10 minutes more.
- Serve garnished with fresh herbs, if desired.
Notes
- No need to boil the pasta first.
- Thaw the meatballs before using.
- You can prepare the dish ahead of time and refrigerate before baking.
- If the pasta is still hard, bake covered for a few more minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg