Dump and Bake Meatball Casserole
This Dump and Bake Meatball Casserole is an easy and delicious weeknight dinner option. You simply combine all the ingredients in one dish and let the oven do the work! Perfect for busy families, this casserole is hearty and satisfying.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 set measuring cups
- 1 set measuring spoons
- 1 spoon or spatula
Ingredients
- 24 pieces frozen meatballs About 1.5 pounds.
- 2 cups marinara sauce
- 1 cup uncooked pasta Penne or rotini.
- 3 cups water
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- optional fresh basil or parsley For garnish.
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the frozen meatballs, marinara sauce, uncooked pasta, water, Italian seasoning, salt, and pepper. Stir until well combined.
- Pour the mixture into a 9x13 inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese on top of the casserole.
- Return the dish to the oven and bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before garnishing with fresh basil or parsley if desired. Serve hot.
Notes
You can substitute homemade meatballs if you prefer.
To make it a complete meal, consider adding some steamed vegetables on the side or mixing in vegetables like bell peppers or spinach into the casserole before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the microwave or oven.