Dump and Bake Meatball Casserole is a quick and easy dish that brings comfort and flavor to your table. This recipe combines savory meatballs with pasta, marinara sauce, and gooey cheese, creating a delicious meal with minimal effort. If you’re looking for more easy-to-make casseroles, consider checking out Chicken and Dumpling Casserole for another crowd-pleasing option.
why make this recipe
This casserole is perfect for busy weeknights or when you want a hearty dish without spending hours in the kitchen. It’s all about convenience while still delivering on taste. The dump-and-bake method makes it simple; you just combine all the ingredients and let the oven do the work. Plus, it’s a great way to please everyone in the family with its delicious flavors. You may also find Dump And Bake Chicken Alfredo Rice Casserole useful.
how to make Dump and Bake Meatball Casserole
Ingredients:
- 1 (12 oz) box uncooked penne pasta
- 1 (24 oz) jar marinara sauce
- 3 cups water (or beef broth for more flavor)
- 1 (1 lb) bag frozen meatballs (about 24 meatballs)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1 ½ cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish (optional)
Directions:
- Preheat oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish.
- Combine ingredients: In the baking dish, stir together uncooked pasta, marinara sauce, water (or broth), frozen meatballs, Italian seasoning, garlic powder, and onion powder until everything is well mixed and pasta is submerged.
- Cover and bake: Tightly cover the dish with aluminum foil and bake for 35–40 minutes, or until pasta is tender.
- Add cheese: Remove foil, sprinkle mozzarella and Parmesan evenly over the top.
- Bake uncovered for another 10–15 minutes, until cheese is melted, bubbly, and golden.
- Rest and serve: Let casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
how to serve Dump and Bake Meatball Casserole
This casserole is best served warm, directly from the oven. You can pair it with a fresh salad or garlic bread to create a well-rounded meal. It makes for great leftovers, so consider making a large batch to enjoy for lunch the next day.
how to store Dump and Bake Meatball Casserole
Store any leftover casserole in an airtight container in the fridge for up to three days. To reheat, simply place it back in the oven until warmed through. You can also reheat individual portions in the microwave for convenience.
tips to make Dump and Bake Meatball Casserole
For a creamier texture, try adding a layer of cream cheese or ricotta cheese before baking. You can also experiment with different types of cheese, like sharp cheddar or provolone, based on your taste preferences. If you love variations, consider trying a Baked Cream Cheese Spaghetti Casserole for a change of pace.
variation
Feel free to substitute the frozen meatballs with cooked chicken or turkey for a lighter version. Additionally, you can mix in some vegetables, like spinach or bell peppers, to add more nutrition to the dish.
FAQs
- Can I use fresh meatballs instead of frozen? Yes, you can use fresh meatballs, but you may need to adjust the cooking time.
- Is this casserole gluten-free? You can make it gluten-free by using gluten-free pasta and checking the marinara sauce for gluten content.
- Can I freeze this casserole? Yes, you can freeze the unbaked casserole for up to three months. Just cover tightly and bake directly from frozen, adding extra time to the cooking process.
Dump and Bake Meatball Casserole
Ingredients
Pasta and Sauce
- 12 oz 1 (12 oz) box uncooked penne pasta
- 24 oz 1 (24 oz) jar marinara sauce
- 3 cups 3 cups water (or beef broth for more flavor) Using beef broth can enhance flavor.
Meatballs and Seasoning
- 1 lb 1 (1 lb) bag frozen meatballs (about 24 meatballs)
- 1 teaspoon 1 teaspoon Italian seasoning
- 1/2 teaspoon 1/2 teaspoon garlic powder (optional) This can be omitted.
- 1/2 teaspoon 1/2 teaspoon onion powder (optional) This can be omitted.
Cheese
- 1.5 cups 1 ½ cups shredded mozzarella cheese
- 1/4 cup 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley, for garnish (optional) Can be added for a fresh touch.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish.
- In the baking dish, stir together uncooked pasta, marinara sauce, water (or broth), frozen meatballs, Italian seasoning, garlic powder, and onion powder until everything is well mixed and pasta is submerged.
Baking
- Tightly cover the dish with aluminum foil and bake for 35–40 minutes, or until pasta is tender.
- Remove foil, sprinkle mozzarella and Parmesan evenly over the top.
- Bake uncovered for another 10–15 minutes, until cheese is melted, bubbly, and golden.
Serving
- Let casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
