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Cheesy Meatball

Rotini Bake Recipe

Cheesy Meatball Rotini Bake

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Savor the cozy comfort of our one-pot wonder, a delightful medley of flavors and simplicity in a single dish. This mouthwatering creation combines carefully selected ingredients to form a truly satisfying meal. And for added convenience, we've tailored this exceptional recipe for Once-A-Month Cooking, ensuring that the pleasure of enjoying this flavorful ensemble is just as effortless as it is delicious. Delight in a family-friendly feast with our kid-approved one-pot wonder. Bursting with flavors that children love, this dish is a harmonious blend of ingredients that even the pickiest eaters will enjoy. From the tender meatballs to the gooey melted cheese, every bite is a guaranteed hit. Plus, its easy preparation makes it a hassle-free option for busy parents.

You Will Need

For the Meatballs:

  • 1 Package Italian Style Meatballs

  • 1 tsp Garlic Parmesan

  • 1/2 tsp Pepper

  • 1 tsp Onion Powder

  • 2 TBSP Oil

For the Sauce:

  • 2 15oz Cans Tomato Sauce

  • 1 tsp Greek Oregano

  • 1 tsp Italian Seasoning

  • 1 TBSP Minced Garlic (in the jar)

  • 1 Diced Medium Onion (sauteed)

  • 3 cups Chicken or Turkey Broth

  • 1/2 cup Grated Parmesan Cheese (for sauce)

  • 1 Can Rotel (un-drained)

For the Rotini Bake:

  • 4 TBSP Oil (divided)

  • 2 TBSP Butter

  • 1 16oz Bag Rotini

  • 1 Bag 32oz Homestyle Meatballs

  • 2 Mozzarella Cheese Sticks

  • 2 Cups Fiesta Cheese

  • 1/2 cup Grated Parmesan Cheese (for topping)

  • Fresh Basil and Chopped Cilantro (optional, for garnish)

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Cheesy Meatball Rotini Bake – a savory symphony of Italian-style meatballs, al dente rotini pasta, and a rich, aromatic tomato sauce. Topped with a melty layer of mozzarella and fiesta cheese, every bite is a delight of comfort and satisfaction. This recipe's versatility shines as it caters to both immediate gratification and efficient meal planning, making it an excellent choice for busy evenings or a flavorful addition to your Once-A-Month Cooking repertoire.

​ How to make Cheesy Meatball Rotini Bake

Oven Directions (instant pot directions below)

  1. Preheat your oven to 350°F (175°C).

  2. In a large skillet, heat 2 TBSP of oil and 2 TBSP of butter over medium heat. Dice the onions and sauté until they are almost translucent. If using fresh garlic, add it at this stage. If using jarred minced garlic, add it towards the end of sautéing and cook for 1-2 more minutes.

  3. In a mixing bowl, combine the Tomato Sauce, Greek oregano, Italian seasoning, sautéed onion, minced garlic, and 1/2 cup of grated parmesan cheese. Mix well to create the sauce.

  4. Add the Rotini to a 9x13 inch baking pan. Pour the sauce over the Rotini, ensuring that the noodles are well covered. Sprinkle half of the fiesta cheese over the sauce.

  5. In a separate bowl, mix together the Italian Style Meatballs, 2 TBSP of oil, Garlic Parmesan seasoning, pepper, and onion powder until the meatballs are coated.

  6. Gently press the seasoned meatballs into the pasta in the baking pan. You may not use all the meatballs; any extras can be stored in the freezer for future use.

  7. Cover the baking pan with foil and bake in the preheated oven for 45 minutes.

  8. After 45 minutes, remove the foil and stir the contents of the baking pan. Cut the mozzarella cheese sticks into bite-sized pieces and insert them into the spaces between the meatballs.

  9. Cover the pan again with foil and return it to the oven for an additional 15 minutes.

  10. Once the 15 minutes are up, remove the foil and sprinkle the remaining fiesta cheese and 1/2 cup of grated parmesan cheese over the top of the dish.

  11. Place the pan back into the oven, uncovered, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

  12. Remove from the oven and let it cool slightly before serving.

  13. Garnish with fresh basil and chopped cilantro, if desired.

​​

Enjoy your delicious Cheesy Meatball Rotini Bake!

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Once-A-Month Cooking (OAMC) or freezer meal preparation.

For the Meatballs:

  1. Follow the steps for preparing the Italian Style Meatballs, seasoning, and coating them as mentioned in the original recipe.

  2. Instead of cooking the meatballs, place them on a baking sheet lined with parchment paper. Freeze them until they're firm.

  3. Once the meatballs are frozen, transfer them into a resealable freezer bag. Label the bag with the date and contents. These frozen meatballs can be stored for up to 2-3 months in the freezer

For the Sauce:

  1. Prepare the sauce following the recipe's instructions, including sautéing the onions and preparing the sauce mixture.

  2. Allow the sauce to cool completely before freezing.

For the Rotini Bake:

  1. Cook the Rotini pasta according to the package instructions until al dente. Drain and toss with a little oil to prevent sticking. Let the pasta cool completely.

  2. In a large mixing bowl, combine the cooled pasta and the prepared sauce mixture. Gently mix to ensure the pasta is coated.

Assembling for Freezing:

  1. Grease a disposable aluminum or freezer-safe baking pan (9x13 inch) with a little oil or cooking spray.

  2. Layer the pasta and sauce mixture in the pan.

  3. Insert the frozen meatballs into the pasta mixture, evenly spacing them out.

  4. Sprinkle half of the fiesta cheese on top of the pasta.

  5. Cover the pan with a layer of plastic wrap, ensuring it's in direct contact with the surface of the food to prevent freezer burn.

  6. Cover the plastic-wrapped pan with aluminum foil to further protect the dish.

  7. Label the foil with the date and contents.

Freezing:

  1. Place the prepared and wrapped baking pan in the freezer. It can be stored for up to 2-3 months.

  2. Cooking from Frozen:

  3. Preheat the oven to 350°F (175°C).

  4. Remove the plastic wrap and foil from the frozen dish.

  5. Cover the dish with fresh aluminum foil.

  6. Bake the frozen dish in the preheated oven for about 1.5 to 2 hours, until it's heated through and the meatballs are cooked.

  7. Remove the foil, add mozzarella cheese and grated Parmesan as in the original recipe, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

  8. Garnish with fresh basil and chopped cilantro before serving.

 

By adapting this recipe for Once-A-Month Cooking, you can prepare a delicious meal that can be conveniently stored in the freezer and enjoyed whenever you need a quick and satisfying dinner.

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 Instant Pot
Cheesy Meatball Rotini Bake

  1. Turn on the Instant Pot to the "Sauté" mode. Add 2 TBSP of oil and sauté the diced onions until almost translucent. If using fresh garlic, add it now. If using jarred minced garlic, add it towards the end and sauté for 1-2 more minutes.

  2. In a mixing bowl, combine the Tomato Sauce, Greek oregano, Italian seasoning, sautéed onion, minced garlic, and 1/2 cup of grated parmesan cheese. Mix well to create the sauce.

  3. Add the Italian Style Meatballs, Garlic Parmesan seasoning, pepper, onion powder, and 2 TBSP of oil into the Instant Pot. Stir to coat the meatballs with the seasoning.

  4. Break the Rotini in half and layer them on top of the meatballs. Pour the sauce mixture over the Rotini, making sure the pasta is well covered.

  5. Close the Instant Pot lid and set the valve to the "Sealing" position.

  6. Cancel the "Sauté" mode and select the "Pressure Cook" or "Manual" mode. Set the timer for 6 minutes at high pressure.

  7. Once the cooking time is complete, perform a quick pressure release by carefully turning the valve to "Venting."

  8. Open the lid and gently stir the contents of the Instant Pot.

  9. Cut the mozzarella cheese sticks into bite-sized pieces and place them on top of the pasta.

  10. Sprinkle half of the fiesta cheese on top of the dish.

  11. Close the Instant Pot lid again and let it sit for a few minutes to allow the residual heat to melt the cheeses.

  12. Open the lid, sprinkle the remaining fiesta cheese and 1/2 cup of grated parmesan cheese on top.

  13. Garnish with fresh basil and chopped cilantro, if desired.

  14. Serve the cheesy meatball Rotini directly from the Instant Pot.​

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