Dump and Bake Meatball Casserole
This hearty Dump and Bake Meatball Casserole is a simple and satisfying dish that combines frozen meatballs, pasta, marinara sauce, and cheese, all baked together in one dish. Perfect for busy weeknights, this casserole is ready to serve in just under an hour.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 spoon or spatula
- 1 aluminum foil optional
Ingredients
- 2 cups frozen meatballs About 20 meatballs.
- 3 cups uncooked penne pasta
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup water
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- fresh basil Optional, for garnish.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the uncooked penne pasta, frozen meatballs, marinara sauce, water, Italian seasoning, garlic powder, salt, and black pepper. Stir until well combined.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Cover the baking dish with aluminum foil (shiny side down) to trap the steam and ensure the pasta cooks properly.
- Bake in the preheated oven for 25 minutes.
- Remove the foil, sprinkle the shredded mozzarella cheese on top, and return to the oven.
- Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Optional: Garnish with fresh basil before serving.
Notes
You can customize this casserole by adding vegetables like spinach or bell peppers for extra nutrition.
If you prefer a little kick, consider adding red pepper flakes or using spicy marinara sauce.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat in the oven or microwave before serving.