Description
Hearty dump and bake meatball casserole combines convenience with comfort for busy families. Simple ingredients create a satisfying meal that brings pasta, meat, and cheese together in one delightful dish you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) frozen meatballs
Starches:
- 2 cups uncooked pasta (penne or rotini)
Dairy and Seasonings:
- 1.5 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Liquids and Sauces:
- 1 jar (24 ounces / 680 grams) marinara sauce
- 2 cups water
Finishing Touches:
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat oven to 400F (200C) and prepare a greased 9×13-inch baking dish.
- Layer uncooked pasta, frozen meatballs, marinara sauce, water, and seasonings into the dish, thoroughly mixing all ingredients to ensure even distribution.
- Tightly seal the dish with aluminum foil, creating a secure cover that traps moisture and helps cook the pasta evenly.
- Bake for 35-40 minutes, allowing the pasta to absorb liquid and become tender while the meatballs cook through.
- Carefully remove foil and generously sprinkle mozzarella and Parmesan cheese across the casserole’s surface.
- Return to oven for an additional 10-15 minutes, watching until cheese melts completely and develops a golden, bubbly texture.
- Allow casserole to rest for 3-5 minutes after removing from oven to help set and stabilize the dish.
- Garnish with freshly chopped parsley for a vibrant finish and serve warm directly from the baking dish.
Notes
- Choose short pasta like penne or rotini for even cooking and better sauce absorption.
- Use pre-cooked frozen meatballs to simplify the recipe and reduce overall cooking time.
- Replace marinara with arrabbiata for a spicier kick or vodka sauce for a creamy twist.
- Substitute gluten-free pasta and use plant-based meatballs for vegetarian and gluten-sensitive diets.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg