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Preheat the Arena:
Start off by firing up your oven to 425°F.
Mix it Up:
Grab a 9 x 13-inch baking dish. Toss in the rotini pasta, marinara sauce, water, and those adorable little meatballs. Want a little extra flavor? A pinch of salt won’t hurt. Give it all a good stir.
Bake Time:
Cover the dish snugly with aluminum foil. Slide it into the oven and forget about it for 35 minutes. Well, don’t completely forget—set a timer!
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Peek and Stir:
After the timer goes off, uncover the dish. Stir things around and take a moment to taste the pasta. Not quite al dente? Cover it back up and let it cook a bit more.
The Cheesy Finale:
Once the pasta has achieved its ideal texture, blanket the casserole with shredded mozzarella. Pop it back into the oven, this time uncovered, for an extra 5-10 minutes, until the cheese is gloriously melted.
Notes
Thawing: Ensure those meatballs are thawed properly; nobody wants icy surprises!
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Quality Matters: The marinara sauce can make or break this dish. Opt for something rich and flavorful. Rao’s brand is my personal go-to, but feel free to experiment.
Baking Nuances: Keep in mind, the total cook time could vary based on your pan type and oven quirks. Glass and ceramic dishes usually take longer than metal ones.
Texture Check: Beware of overbaking; nobody likes mushy pasta.
Garnish and Serve:
Add a pop of color and flavor by sprinkling freshly chopped herbs over the top. A dash of grated Parmesan? Well, that’s the cherry on top!
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