Dump and Bake Meatball Casserole
A comforting and easy one-dish meal combining tender pasta, savory meatballs, and rich marinara sauce, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 12 oz uncooked penne pasta
- 24 oz jar marinara sauce
- 3 cups water (or beef broth for extra flavor)
- 1 lb bag frozen meatballs (about 24 meatballs)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1.5 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 baking dish, combine the uncooked penne pasta, marinara sauce, water (or broth), frozen meatballs, Italian seasoning, garlic powder, and onion powder. Mix until the pasta is submerged.
- Tightly cover the dish with aluminum foil and bake for 35–40 minutes, or until the pasta is tender.
- Once done, remove the foil and sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Return to the oven and bake uncovered for another 10–15 minutes, until the cheese is melted, bubbly, and golden.
- Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Notes
After enjoying your meal, store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions and defrost overnight in the refrigerator before reheating. When ready to enjoy, heat in the oven or microwave until heated through.