Description
A Dump-and-Bake Meatball Casserole is exactly what it sounds like: a low-maintenance, high-reward meal where all ingredients are placed directly into a baking dish and cooked together. Unlike traditional pasta bakes that require you to boil the noodles in a separate pot first, this method relies on the moisture from the sauce and broth to cook the dry pasta right in the oven.
Ingredients
Scale
- 1 bag (20–24 oz) frozen fully cooked meatballs
- 12 oz uncooked pasta (penne or rotini work well)
- 3 cups marinara sauce
- 3 cups water or beef broth
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Fresh parsley or basil, for garnish
Instructions
1. Assemble the Casserole
- Preheat oven to 400°F (200°C).
- In a large baking dish, combine uncooked pasta, marinara sauce, water or broth, Italian seasoning, and garlic powder.
- Stir well.
- Add frozen meatballs evenly across the dish.
2. Bake
- Cover tightly with foil.
- Bake for 35 minutes.
3. Add Cheese
- Remove foil and stir gently.
- Sprinkle mozzarella and parmesan evenly on top.
4. Finish Baking
- Return to oven uncovered for 10–15 minutes until cheese is melted and bubbly.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal