Delicious Dump-and-Bake Meatball Casserole
Nothing beats the feeling of a stress-free kitchen, and this Dump-and-Bake Meatball Casserole is the ultimate shortcut to a hearty family dinner. There’s something almost magical about putting dry pasta and frozen meatballs into a dish, pouring over a savory sauce, and watching it transform in the oven.
Ingredients
- 1 package 16 oz dry penne or rotini pasta
- 1 bag 24-28 oz frozen cooked meatballs
- 1 jar 24 oz marinara sauce
- 3 cups water or beef broth for extra flavor
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F. Lightly grease a 9x13 inch baking dish.
- Add the dry pasta and frozen meatballs to the prepared dish.
- Pour the marinara sauce, water (or broth), and Italian seasoning over the top. Stir well to ensure all pasta is covered by liquid.
- Cover the dish tightly with aluminum foil.
- Bake for 35 minutes.
- Remove from the oven and carefully uncover. Stir the mixture once.
- Sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Bake uncovered for an additional 15–18 minutes, or until the pasta is tender and the cheese is bubbly and browned.
- Let rest for 10 minutes before serving. Garnish with fresh parsley.