Dump and Bake Meatball Casserole
A cozy, delicious dish combining tender meatballs, rich marinara sauce, and gooey cheese with hearty pasta, perfect for busy weeknights.
Ingredients
For the Base
- 1 box 12 oz uncooked penne pasta Can substitute with any pasta shape.
- 1 jar 24 oz marinara sauce Use homemade or different flavor if desired.
- 3 cups water Or use beef broth for more flavor.
- 1 bag 1 lb frozen meatballs (about 24 meatballs) Can swap for homemade or vegetarian meatballs.
For the Seasoning
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder Optional
- 1/2 teaspoon onion powder Optional
For the Toppings
- 1 ½ cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish.
- In the greased baking dish, stir together the uncooked penne pasta, marinara sauce, and water (or broth). Add the frozen meatballs along with the Italian seasoning, garlic powder, and onion powder, mixing until well combined.
Baking
- Tightly cover the dish with aluminum foil and bake for 35–40 minutes, or until the pasta is tender.
- Remove the foil and sprinkle the mozzarella and Parmesan evenly over the top.
- Bake uncovered for an additional 10–15 minutes, until the cheese is melted, bubbly, and golden.
- Allow the casserole to rest for 5–10 minutes before serving.
Notes
Great for meal prep and reheating. Pasta may absorb sauce when stored; consider adding more sauce when reheating.