Ingredients
Scale
- 16 oz penne or rotini pasta
- 24 oz high-quality marinara sauce
- 1 lb frozen Italian-style meatballs, thawed
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 8 oz fresh mozzarella pearls (small rounds)
- 1 small can sliced black olives
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick spray or a light coating of olive oil. Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than the package directions suggest for “al dente.” The pasta will finish cooking in the oven, so you want it to have a firm bite at this stage. Drain the pasta and return it to the pot.
- Stir the marinara sauce, garlic powder, and oregano into the cooked pasta until every noodle is well-coated. Pour the pasta mixture into the prepared baking dish and spread it into an even layer. Sprinkle the shredded mozzarella and Parmesan cheese over the top. Gently press the thawed meatballs into the pasta and cheese layer, spacing them out evenly so every serving gets a few. Cover the dish with aluminum foil and bake for 20 minutes to melt the cheese and heat the meatballs through.
- Remove the casserole from the oven and carefully take off the foil. Place one fresh mozzarella pearl on top of each meatball. Gently press one slice of black olive into the center of each mozzarella pearl to create the “eyeball” effect. Return the dish to the oven, uncovered, for an additional 5 to 7 minutes until the mozzarella pearls are slightly softened but still hold their round shape. Remove from the oven, let it rest for 5 minutes, and garnish with fresh parsley before serving to the hungry ghouls.
- Cook Time: 50 minutes