Description
This Dump and Bake Meatball Casserole is a quick and easy all-in-one dish featuring frozen meatballs, pasta, and marinara sauce, baked to perfection with melted mozzarella cheese on top. Perfect for busy weeknights, this comforting casserole requires minimal prep and delivers hearty Italian flavors in just 45 minutes.
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
Topping
- 2 cups shredded mozzarella cheese
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat Oven: 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 greased 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, and salt and pepper to taste. Stir everything together until well combined.
- Initial Baking: Cover the baking dish tightly with aluminum foil to trap steam and moisture, then bake in the preheated oven for 30 minutes. This allows the pasta to cook and the meatballs to heat through.
- Add Cheese: Carefully remove the foil, stir the casserole to redistribute ingredients evenly, then sprinkle the shredded mozzarella cheese evenly over the top.
- Bake Cheese: Return the uncovered casserole to the oven and bake for an additional 10-15 minutes until the cheese is fully melted, bubbly, and slightly golden.
- Cool and Garnish: Remove the casserole from the oven and let it rest for a few minutes to set. Garnish with chopped fresh parsley if desired before serving hot.
Notes
- You can use any type of frozen meatballs such as beef, turkey, or chicken depending on your preference.
- Use water for a lighter flavor or beef broth for a richer taste.
- Red pepper flakes are optional but add a nice subtle heat if you like spice.
- Covering with foil during the initial bake is crucial to ensure the pasta absorbs liquid and cooks properly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Gluten-free pasta can be substituted to make this casserole gluten free.
