After mixing, sprinkle the Italian seasoning, salt, and pepper over the top. It’s amazing how such a simple step can elevate the flavors – trust me! Cover the baking dish with aluminum foil, which can help retain moisture, especially if you’re using a leaner meatball. Place it in the oven and bake for about 45 minutes. This part is where the magic happens, as the aroma of marinara and melting cheese fills your kitchen, making you almost impatient for the meal to finish.
After that, remove the foil and sprinkle the mozzarella cheese generously over the top. I always let out a little squeal of delight at this point because who doesn’t love gooey, melted cheese? Put it back in the oven for another 10-15 minutes until the cheese is bubbly and slightly golden brown. The anticipation is real! When you finally pull it out, let it cool for a few minutes before serving. This dish is great with a sprinkle of fresh parsley for a pop of color and extra taste.
Pro Tips for Best Results
One thing I tested three ways was the cheese. I found that using fresh mozzarella gives a beautiful stretchy quality, but pre-shredded cheese is so convenient if you’re short on time. Both were delicious, but it ultimately comes down to what you have in your kitchen.
I also recommend checking the pasta a few minutes before the suggested baking time. Depending on your oven, sometimes the pasta might need a little extra moisture, so keep an eye on it. If it looks too dry, I simply add a splash of water to ensure it doesn’t stick.
Finally, if you want some added flavor, consider adding chopped vegetables, like bell peppers or onions, into the mix. I’ve tried adding zucchini before, and it’s a fun way to sneak in some extra nutrition without altering the casserole’s overall nature.
Common Mistakes to Avoid
One mistake I learned early on was to not use oversized meatballs. While I’m all for big flavors, oversized meatballs can cook unevenly, resulting in those dreaded cold centers. Stick with regular-sized frozen meatballs for even cooking.
Another pitfall I encountered was assuming that all pasta types work the same. Some pasta shapes soak up more sauce than others, which can lead to an overly dry casserole if you aren’t careful. I recommend stickier pasta, like penne or fusilli, that holds sauce well.
Also, don’t skip the cheese broiling step! I know it seems tempting to skip things in the name of simplicity, but that bubbly layer adds so much flavor and texture to the dish.
Finally, make sure to let it cool for a few minutes before serving. I’ve rushed this a couple of times, only to end up with scalding hot cheese lava (which, trust me, is not pleasant). (See the next page below to continue…)