Next, in a separate bowl, mix together the marinara sauce, water, Italian seasoning, and a pinch of salt and pepper. I love the aroma of the sauce as I blend in the herbs—the smell just wraps around my kitchen! Pour this mixture evenly over the meatballs and pasta, being careful to cover everything well. This is where the magic begins! Lastly, sprinkle the shredded mozzarella cheese generously over the top. Trust me, the more cheese, the better!
Now, cover the dish tightly with aluminum foil and pop it into the preheated oven for about 45 minutes. The foil helps to trap in moisture so the meatballs can remain juicy and the pasta cooks perfectly. After 45 minutes, carefully remove the foil and let it bake for an additional 15 minutes until the cheese is bubbly and golden. I always get so excited seeing that golden cheese bubbling away!
Pro Tips for Best Results
I tested this recipe three ways to ensure it is just right. The first time, I used regular frozen meatballs, but then I discovered that homemade meatballs offered an even better flavor! If you have the time, I encourage you to try using your favorite homemade recipe instead. You can make meatballs ahead and freeze them, saving time on a busy day.
Another thing I learned is to keep an eye on the pasta. Depending on the type you use, cook time might vary slightly. If you like your pasta al dente, take it out a little early—no one likes mushy pasta in their casserole! And don’t forget to taste the sauce before you pour it on! Adjust it to your liking with extra spices if needed, because we all have different taste buds.
Finally, I always recommend letting the casserole sit for about 10 minutes before serving. This short break allows everything to set up perfectly, making it easier to cut into squares. Trust me, it makes a difference!
Common Mistakes to Avoid
One common mistake I made when I first made this casserole was not ensuring the pasta was completely submerged in the sauce. It’s essential to cover the pasta fully, or it can end up dry and chewy. No one wants that in their casserole! So, always check that the pasta is nicely soaked with sauce before baking. (See the next page below to continue…)
Also, using too much water can lead to a soupy mess. I found that 1 cup of water works perfectly with the sauce and pasta. If you’re unsure, start with less and add a splash more if needed. It’s better to underdo it than overdo it!
Another tip is to not skimp on the cheese! I used to think less is more when it came to cheese in casseroles, but I was sorely mistaken. A generous layer on top makes for a beautiful, cheesy crust that everyone will love. Finally, always taste your final product before serving! I can’t stress this enough; a little seasoning can elevate your dish from good to great.