After 30 minutes, carefully remove the foil—watch out for that steam! This step is where the magic really starts to happen. You’ll want to stir the mixture gently, ensuring the pasta is cooking evenly. Then, sprinkle the shredded mozzarella on top and return the dish to the oven, uncovered, for another 15 to 20 minutes. By the end of this, you’ll have bubbling cheese that’s irresistible and a casserole that’s golden and cheesy on the top, with the pasta all cooked to perfection.
Once it’s out of the oven, let it cool for about five minutes. I often take this opportunity to set the table and get my favorite serving dishes ready. It’s so rewarding to see everyone gather around, eager for a hearty meal. Don’t forget to sprinkle some fresh parsley on top for that extra pop of color and flavor!
Pro Tips for Best Results
When I made this casserole for the first time, I tried a couple of different techniques to find out what worked best. I’ve discovered that using frozen meatballs works just as well as making homemade ones, but if you’re feeling adventurous, go for homemade! Just be sure they’re fully cooked before adding them to the dish to avoid uneven cooking.
I also recommend checking the pasta a few minutes before the baking time is up; if it looks a little too dry, add a bit more water before layering on the cheese. Nobody wants dry pasta in their casserole!
Lastly, I’ve experimented with the cheese types, and while mozzarella is classic, mixing in some provolone or even pepper jack for a hint of spice can elevate the dish. Trust me; your taste buds will thank you!
Common Mistakes to Avoid
One mistake I made the first time I made this casserole was not using enough sauce. I thought that the pasta and meatballs would absorb enough moisture, but they can turn out dry. Always make sure you have enough marinara sauce to balance the pasta. Add a little extra if you’re unsure! (See the next page below to continue…)