Rotini Pasta with Meatballs
A luxurious Rotini Pasta with Meatballs recipe which pairs Rotini pasta with a decadent combination of meatballs and cheese.
Prep Time 10 mins
Cook Time 47 mins
Total Time 57 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 1091 kcal
- 1 package Rotini Pasta
- 2 jars Marinara Sauce
- 1 cup Water
- 24 oz Beef Meatballs
- 2 cups Mozzarella Cheese, shredded
- ¾ cup Parmigiano Reggiano Cheese, shredded
- fresh basil leaves, fresh, to taste
Preheat the oven to 350°F. Grease a 9x13 inch baking dish with cooking spray.
Cook rotini pasta according to the package instructions.
In a large pan, heat extra virgin olive oil. Add meatballs, marinara sauce, and water.
Bring to a boil, reduce the heat, and let it simmer for 25 minutes. Stir frequently to ensure even cooking.
When the meatballs are cooked through, add your cooked pasta and basil leaves. Stir well to combine.
Transfer the mixture into the baking dish and spread it evenly.
Sprinkle it with shredded mozzarella and Parmigiano cheese.
Bake for 20 minutes.
Allow to cool for 15 minutes, then serve and enjoy.
- For added flavor, serve each portion with some fresh cherry tomatoes and green olives.
Calories: 1091kcal | Carbohydrates: 86g | Protein: 63g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 178mg | Sodium: 778mg | Potassium: 772mg | Fiber: 4g | Sugar: 4g | Vitamin A: 527IU | Vitamin C: 1mg | Calcium: 561mg | Iron: 5mg
Keyword Rotini Pasta with Meatballs