Dump and Bake Meatball Casserole
A one-dish wonder that’s easy, delicious, and perfect for busy weeknights. This comfort food classic combines juicy meatballs, tender pasta, marinara sauce, and gooey melted cheese.
Ingredients
- 1 bag frozen meatballs about 20-24 meatballs
- 2 cups uncooked pasta penne, rigatoni, or rotini
- 3 cups marinara sauce store-bought or homemade
- 2 ½ cups water or broth
- 2 cups shredded mozzarella cheese
- ½ cup Parmesan cheese grated
- Optional seasonings: Salt pepper, Italian herbs
- Optional garnish: Fresh parsley red pepper flakes
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9x13-inch baking dish with cooking spray.
- Spread the uncooked pasta evenly across the bottom of the dish.
- Layer the frozen meatballs over the pasta.
- Pour marinara sauce and water (or broth) over the pasta and meatballs, ensuring the pasta is submerged.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Cover the dish tightly with foil and bake for 35-40 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let the casserole rest for 5-10 minutes before serving.
- Garnish with parsley or red pepper flakes, if desired, and serve hot.
Notes
Notes
- You can substitute frozen meatballs with fresh, cooked meatballs.
- Add vegetables like spinach or mushrooms for extra flavor and nutrients.
- For a creamier version, mix in a splash of heavy cream with the marinara sauce.