Oven Baked 4-Ingredients Sheet Pan Meatball Pasta
Sheet Pan Meatball Pasta bakes dry rotini, marinara, frozen meatballs, and mozzarella together on one foil-lined pan for a saucy, cheesy dinner with minimal cleanup. It has tender pasta, crispy edges, and bubbly cheese without a pasta pot to wash.
Ingredients
- 12 ounces dry rotini pasta
- 24 ounces jarred marinara sauce one standard jar; choose a sauce you like
- 1 pound frozen fully cooked meatballs about 20 to 24 meatballs, depending on size
- 2 cups shredded mozzarella cheese do not pack it down
- warm water nearly enough to fill the empty marinara jar
- cooking spray or oil just enough to lightly grease the foil
Instructions
- Heat the oven to 400°F, line a large rimmed sheet pan with aluminum foil, bringing the foil up the sides, and lightly spray the foil with cooking spray or brush with a little oil.
- Scatter the dry rotini across the prepared pan in a mostly even layer, allowing a little overlap but avoiding a pile in one corner so the pasta can cook evenly.
- Pour the entire jar of marinara over the dry pasta, then fill the empty sauce jar almost to the top with warm water, replace the lid, shake well, and pour the saucy water all over the pasta.
- Gently tilt or shake the pan so the pasta is mostly coated and there is a shallow layer of liquid across the bottom.
- Arrange the frozen fully cooked meatballs evenly over the top, pressing them down just slightly so they sit in the sauce while still peeking out.
- Cover the pan tightly with another large piece of foil, crimp the edges well to trap steam, and bake on the center rack for 30 minutes.
- Carefully peel the top foil back away from your face and check a piece of pasta from the middle; it should be nearly tender with a little bite left.
- If the pasta is still quite firm and the pan seems dry, add 2 to 4 tablespoons hot water, gently stir the pasta with a spatula, and cover it again briefly.
- Sprinkle the mozzarella all over the pasta and meatballs, leave the pan uncovered, and bake another 10 to 15 minutes until the cheese is melted, bubbly, and golden at the edges.
- If you like browned cheesy bits, broil the pan for 1 to 2 minutes at the end, watching closely so the cheese does not burn.
- Let the pan sit for 5 to 10 minutes before serving so the sauce thickens slightly, then scoop from the pan and include the crispy corners.
Notes
Store leftovers covered tightly in the refrigerator for a few days. The pasta will absorb sauce overnight, so add a spoonful of water before reheating; microwave loosely covered or warm in the oven until hot. For extra cheese later, reserve a little mozzarella and sprinkle it over leftovers before reheating.
Nutrition
Calories: 590kcal
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