Ingredients
– 16 ounces uncooked ziti pasta
– 24 ounces marinara sauce (can be homemade or store-bought)
– 1 cup milk (alternatively water or broth)
– 2 cups water
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1 teaspoon oregano
– 1 teaspoon salt
– Fully cooked, thawed meatballs (homemade preferred, quantity as desired)
– 2 cups shredded mozzarella cheese or Italian blend cheese
– Optional: parmesan cheese and fresh chopped herbs such as basil, oregano, and parsley for garnish
Instructions
1-Preheat oven to 425°F (220°C).
2-In a 9×13 inch baking dish, combine uncooked pasta, marinara sauce, water, milk, garlic powder, onion powder, oregano, salt, and meatballs.
3-Cover tightly with aluminum foil and bake for 40 minutes.
4-Remove foil, stir the casserole, and check pasta for doneness it should be al dente. If pasta is still too firm, cover again and bake a few more minutes.
5-Sprinkle mozzarella cheese evenly over the top and bake uncovered for an additional 5 to 10 minutes until the cheese is melted and bubbly.
6-Let the casserole cool for at least 15 minutes before serving to allow the sauce to thicken.
Last Step:
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🍝 To make a smaller portion, halve the recipe and use an 8-inch baking dish.
❄️ For freezer storage, assemble up to the baking step, cover with double foil, and freeze for up to 3 months. Thaw in the refrigerator before baking, or bake covered from frozen for about 1 hour 30 minutes, then uncovered for 15-20 minutes.
🍽️ Thaw frozen meatballs before use for faster, even cooking.
- Prep Time: 10 minutes
- Bake Time: 50 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Contains dairy and meat
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 7 g
- Sodium: 932 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 25 mg