Description
This Dump and Bake Meatball Casserole is a simple, comforting one-dish meal perfect for busy weeknights. Combining frozen meatballs, uncooked pasta, marinara sauce, and cheese, it’s baked to bubbly, cheesy perfection with minimal prep and maximum flavor.
Ingredients
Scale
Meatballs & Pasta
- 1 (16 oz) package frozen fully-cooked meatballs
- 1 (12 oz) box uncooked penne pasta
Sauce & Seasoning
- 3 cups marinara sauce
- 3 cups water
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheese & Garnish
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil (for greasing)
- Optional fresh basil for garnish
Instructions
- Preheat and grease: Preheat your oven to 425°F. Lightly grease a 9×13-inch baking dish with the olive oil to prevent sticking.
- Combine ingredients: In the prepared baking dish, mix together the uncooked penne pasta, frozen meatballs, marinara sauce, water, Italian seasoning, and a pinch of salt and pepper. Stir thoroughly to ensure the pasta is fully submerged in liquid.
- Initial baking: Cover the dish tightly with foil to trap steam and bake for 35 minutes. This allows the pasta to cook and the flavors to meld without drying out.
- Add cheese and continue baking: Remove the foil carefully, stir the casserole gently, then sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top. Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and lightly browned, and the pasta is tender.
- Rest and serve: Let the casserole rest for 5 minutes before serving to allow it to set. Garnish with fresh chopped basil if desired for a fresh, aromatic finish.
Notes
- You can substitute penne with any short pasta such as rigatoni or ziti for similar results.
- For a spicier flavor, use spicy meatballs or sprinkle in red pepper flakes.
- Make it extra cheesy by adding dollops of ricotta or layering provolone slices before the final bake.
