Dump and Bake Meatball Casserole

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Total Time: 1 Hour

Servings: 8 servings

Ingredients

1 pound ziti pasta, uncooked

1 (24 ounce) jar marinara sauce

1 cup milk

2 cups water

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoons oregano

1 teaspoon salt

1 (24 ounce) bag of frozen meatballs, fully cooked and thawed

2 cups shredded mozzarella (or Italian blend cheese)

Preheat oven to 425 degrees F. Spray a 9x13” baking dish with non-stick cooking spray.

In a large bowl, mix together uncooked pasta, marinara sauce, water, milk, spices and meatballs and pour in baking dish. Cover tightly with aluminum foil and bake for 40 minutes.

Uncover; stir. Check the pasta for doneness. You want it to be al dente. If it’s still too hard, cover the dish and return to the oven for a few minutes.

Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes or until cheese is melted and bubbly.

Allow to cool for at least 15 minutes before serving, to allow the sauce to thicken up.

Make Ahead: This recipe can be assembled completely the night before, but I wouldn’t do it any sooner than that or the noodles may have a mushy texture after baking.

Freezing Instructions: Prepare the recipe up until baking. Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking, or to bake from froze, baked covered for 1 hour and 30 minutes, and uncovered for 15-20 minutes longer.

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