Dump And Bake Your Way To A Fantastic Meatball Casserole

There are so many days when I get so busy with the busyness of life that I forget to make dinner. There are also days when I know I’m going to be busy and need to start something in the morning because I won’t have time to prepare a meal later in the day. Then recipes like these come in handy.

Dump and Bake Meatball Casserole is just that. You add the 5 ingredients to the slow cooker, set it and forget it!Is there really anything better than that? No not really. Enjoy this fantastic meal!

Ingredients

1 package (16 ounces) raw Barilla rotini pasta
1 jar (25 ounces) marinara sauce
3 cups water
1 package (14 ounces) fully cooked miniature (cocktail size) meatballs (if using frozen meatballs, set Make
sure these are completely thawed before using)
2 cups grated Kraft mozzarella cheese (or Italian blend)
Optional: Parmesan cheese and chopped fresh herbs (such as basil, oregano, and parsley) for garnish

Instructions

Oven Preheat to 200 °C.
In a large baking dish, combine raw pasta, marinara sauce, water and meatballs.Cover tightly with aluminum foil and bake for 30 minutes.
Discover; remove. Sprinkle
mozzarella on top and bake, uncovered, for another 10 minutes (or until the cheese is melted and the pasta is tender).

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