Easy No-Boil Pasta Bake
Another weeknight rescue meal for you! And this one is in one pot and you don’t even have to boil the pasta for this easy Meatball and Pasta Bake! With only a few ingredients, weeknight dinners don’t get much better than this! See the recipe below for my No-Boil Pasta Bake.
Yield: 6
Easy No Boil Pasta Bake
Another weeknight rescue meal for you! And this one is in one pot and you don’t even have to boil the pasta for this easy Meatball and Pasta Bake! With only a few ingredients, weeknight dinners don’t get much better than this! See the recipe below for my No-Boil Pasta Bake.
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Ingredients
- 1 (16-ounce) package of uncooked penne pasta (or another similar shape)
- 1 (24 or 25 ounces) jar marinara sauce
- 3 cups water
- 1 teaspoon garlic salt
- 1 (26-ounce) package of fully-cooked meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
- 2 cups shredded mozzarella
- Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)
Instructions
- Preheat oven to 425°F.
- Add pasta, marinara, garlic salt and water to a 9×13-inch casserole dish. Stir to combine.
- Add meatballs on top of pasta. Do NOT stir.
- Cover tightly with aluminum foil.
- Place on the middle rack of the oven. Bake for 40 minutes.
- Uncover and test for doneness. Test to be sure that it is al dente (firm but just about finished cooking). If it’s still not cooked through, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Remove from the oven and uncover. Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender)
Notes
- If your pasta is sticking up above the sauce level it isn’t going to cook. Push all the pasta down under the liquid. Add a little more water, if necessary.
- Different pasta shapes and brands cook differently. If you take out your pasta after the allotted time and the pasta isn't cooked and looks dry, add a 1/3-1/2 of a cup of water around the edges and put the tinfoil back on and continue baking for 10 to 15 minutes.
- Thaw frozen meatballs in the refrigerator before adding them to the casserole.
- Pick a high-quality, flavorful marinara sauce. I prefer Rao’s brand, but any similar variety will work.
- Do not stir the meatballs and pasta together before cooking. You want the pasta to be below the meatballs, fully submerged in the cooking liquid.
- Serve with garlic French bread and salad.
© Lauren Lane