Description
A simple and delicious Dump and Bake Meatball Casserole recipe that requires minimal prep and delivers a hearty, satisfying meal. Frozen meatballs, pasta, marinara sauce, and cheese come together in one dish for an easy weeknight dinner.
Ingredients
Scale
Meatball Casserole:
- 1 bag (24 ounces) frozen Italian-style meatballs
- 1 jar (24 ounces) marinara sauce
- 3 cups water
- 12 ounces uncooked penne pasta
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- fresh basil or parsley for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Combine Ingredients: In the prepared dish, combine frozen meatballs, marinara sauce, water, uncooked pasta, Italian seasoning, and red pepper flakes if using. Stir to mix well and ensure pasta is submerged in liquid.
- Bake: Cover the dish with foil and bake for 35 minutes. Remove from the oven, uncover, and stir. Sprinkle mozzarella and Parmesan cheese over the top.
- Finish Baking: Return the dish to the oven, uncovered, and bake for another 10-15 minutes until pasta is tender and cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley before serving.
Notes
- You can substitute penne with rotini, ziti, or rigatoni.
- For a creamier dish, add ½ cup of ricotta or cream cheese before topping with mozzarella.
- Leftovers can be refrigerated for up to 4 days and reheat well.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 8 g
- Sodium: 960 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 65 mg
