Description
This Dump and Bake Meatball Casserole is a simple and hearty one-pan pasta dish perfect for busy weeknights. Combining uncooked pasta, marinara sauce, frozen meatballs, and cheese, it lets the oven do all the work for a melty, comforting meal with minimal prep.
Ingredients
Scale
Ingredients
- 1 (16 oz) package uncooked pasta (penne or ziti)
- 1 (24 oz) jar marinara sauce
- 3 cups water
- 1 (14 oz) bag frozen fully cooked meatballs
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the proper temperature by the time your casserole is ready to bake.
- Combine ingredients: In a large 9×13-inch baking dish, mix the uncooked pasta, marinara sauce, water, Italian seasoning, and a pinch of salt and pepper until the pasta is evenly coated.
- Add meatballs: Evenly arrange the frozen fully cooked meatballs on top of the pasta mixture. There’s no need to thaw them beforehand.
- Cover and bake: Cover the baking dish tightly with foil and bake for 35 minutes. This allows the pasta to cook through as it absorbs the sauce and water.
- Stir and add cheese: Carefully remove the foil, stir the casserole gently to combine, then sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake uncovered: Return the casserole to the oven, uncovered, and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and the pasta is tender.
- Serve: Garnish with chopped fresh parsley if desired and serve hot for a satisfying meal.
Notes
- No need to thaw the meatballs before baking.
- You can swap in whole wheat or gluten-free pasta—just monitor the cooking time as it may vary.
- Add spinach or bell peppers to the casserole for extra vegetables and nutrition.
