Dump and Bake Meatball Casserole
A quick and easy dish that combines savory meatballs with pasta, marinara sauce, and gooey cheese, perfect for busy weeknights.
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.
Notes
This casserole is best served warm, paired with a fresh salad or garlic bread. Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.