Description
This Dump and Bake Meatball Casserole is a comforting one-pan meal featuring frozen meatballs, uncooked pasta, and marinara sauce baked together with a cheesy mozzarella topping. Ready in just 45 minutes, it’s a perfect dinner solution for busy nights, combining hearty flavors with minimal prep and cleanup.
Ingredients
Scale
Main Ingredients
- 1 pound frozen meatballs (beef, turkey, or chicken)
- 2 cups uncooked pasta (e.g., penne or rotini)
- 1 24-ounce jar marinara sauce
- 2 cups water or beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and prepare dish. Preheat your oven to 425°F (220°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Combine ingredients. In the prepared baking dish, add the frozen meatballs, uncooked pasta, marinara sauce, water or beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Stir everything together until well mixed and evenly distributed.
- Bake covered. Cover the baking dish tightly with aluminum foil to trap steam and moisture, then bake in the preheated oven for 30 minutes, allowing the pasta to cook through and the meatballs to heat completely.
- Stir and add cheese. Carefully remove the foil and stir the casserole gently to redistribute ingredients. Evenly sprinkle the shredded mozzarella cheese over the top of the casserole.
- Bake uncovered. Return the dish to the oven uncovered and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Rest and garnish. Remove the casserole from the oven and let it cool for a few minutes to allow it to set slightly. Garnish with chopped fresh parsley if desired before serving hot.
Notes
- You can substitute water with beef broth for a richer flavor.
- Use turkey or chicken meatballs for a lighter option.
- Adjust seasoning and red pepper flakes according to your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, use gluten-free pasta and confirm meatballs are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
