Dump and Bake Meatball Casserole
This delicious Dump and Bake Meatball Casserole is a convenient and hearty meal perfect for busy weeknights. With minimal preparation and easy cleanup, you'll enjoy this comforting dish that combines meatballs, pasta, and a cheesy sauce in one casserole dish.
Equipment
- 1 9x13 inch baking dish
- 1 large mixing bowl
- 1 spoon or spatula
- 1 aluminum foil or lid
- 1 oven
Ingredients
- 24 ounces frozen meatballs
- 12 ounces uncooked pasta (penne or rotini)
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups water
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil (optional)
- to taste salt
- to taste pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In the 9x13 inch baking dish, spread the frozen meatballs evenly across the bottom.
- Sprinkle the uncooked pasta over the meatballs.
- In a separate mixing bowl, combine the marinara sauce, water, Italian seasoning, salt, and pepper. Mix well to combine.
- Pour the sauce mixture evenly over the meatballs and pasta in the baking dish, making sure the pasta is submerged in the sauce.
- Cover the dish with aluminum foil or a lid to trap steam during cooking.
- Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- Return the dish to the oven uncovered and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Remove from the oven, let it rest for 5 minutes, then serve hot.
Notes
For added flavor, you can mix in some sautéed vegetables such as bell peppers or spinach with the meatballs before adding the sauce.
Feel free to use homemade meatballs if preferred.
This dish can be stored in the refrigerator for up to 3 days or frozen for longer storage. Just reheat before serving.