Here’s a simple and hearty Dump and Bake Meatball Casserole recipe—perfect for busy weeknights with minimal prep and cleanup!
Dump and Bake Meatball Casserole
Ingredients:
- 1 (12 oz) box of uncooked pasta (penne or rotini work well)
- 1 (24 oz) jar of marinara or pasta sauce
- 3 cups water or low-sodium chicken broth
- 1 (14–16 oz) package of frozen meatballs (fully cooked)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (optional)
- 1 tsp Italian seasoning (optional)
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Preheat oven to 425°F (220°C).
- Grease a 9×13-inch baking dish lightly with cooking spray.
- Dump the uncooked pasta into the dish.
- Add the frozen meatballs evenly over the pasta.
- Pour in the pasta sauce and water (or broth). Stir gently to combine everything so the pasta is submerged.
- Cover tightly with foil and bake for 35–40 minutes, until the pasta is tender.
- Remove the foil, stir the casserole, and sprinkle mozzarella (and Parmesan if using) evenly over the top.
- Bake uncovered for another 10–15 minutes, until the cheese is melted and bubbly.
- Garnish with chopped basil or parsley if desired. Let sit for 5 minutes before serving.
Tips:
- No need to thaw the meatballs—they’ll cook through in the oven.
- Want to add veggies? Toss in a cup of frozen spinach, peas, or chopped bell peppers before baking.
- Make it spicy by adding a pinch of crushed red pepper flakes.