This 5-ingredient oven meatball pasta bake is a true “no-boil” shortcut, letting you skip an extra pot by cooking the dry rotini right in the sauce. By mixing marinara with water, you create a liquid that softens the pasta while warming the fully cooked frozen meatballs at the same time. The end result is a satisfying, one-dish meal with tender pasta and a gooey, golden layer of melted mozzarella on top.
5-Ingredient Oven Meatball Pasta Bake
Ingredients
- 12 oz dry rotini pasta (uncooked)
- 24 oz jar marinara sauce
- 1 lb frozen meatballs (fully cooked)
- 2 cups shredded mozzarella cheese
- 3 cups water
Step-by-Step Instructions
Step 1: Prepare the Base
Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish. Spread the uncooked rotini evenly across the bottom.
Tip: Stick with regular dry pasta—quick-cook varieties can become too soft during baking.
Step 2: Add the Liquid and Meatballs
Combine the marinara sauce and water until smooth, then pour it over the pasta. Gently stir or press the pasta so it’s fully submerged. Arrange the frozen meatballs evenly on top.
Step 3: Cover Tightly
Seal the dish securely with aluminum foil.
Tip: A tight cover is key—it traps steam, allowing the pasta to cook properly in the oven. If it’s not sealed well, the liquid may evaporate and leave the pasta undercooked.
