Description
This Dump and Bake Meatball Casserole is a quick and easy weeknight dinner that requires minimal prep and delivers maximum flavor. Pasta, marinara sauce, and frozen meatballs come together with gooey cheeses and savory seasonings for a satisfying one-dish meal.
Ingredients
Scale
Pasta Casserole:
- 1 (16 oz) package of uncooked pasta (such as penne or rotini)
- 1 (24 oz) jar of marinara sauce
- 3 cups water
Meatballs:
- 1 (14 oz) package of frozen fully-cooked meatballs
Cheese Topping:
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings and Garnish:
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Prepare the Casserole: In a large 9×13-inch baking dish, combine uncooked pasta, marinara sauce, and water. Add frozen meatballs and gently mix. Drizzle with olive oil, sprinkle with seasonings, salt, and pepper.
- Bake Covered: Cover dish with foil and bake for 35 minutes.
- Add Cheese: Remove foil, stir pasta and meatballs, top with cheeses, and bake uncovered for 10-15 minutes until bubbly.
- Serve: Let sit for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can use whole wheat or gluten-free pasta, adjusting cooking times accordingly.
- For added flavor, consider mixing in crushed red pepper or garlic powder before baking.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 520
- Sugar: 7g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
