Name: Dump and Bake Meatball Casserole Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 pound frozen meatballs (beef, turkey, or chicken); 2 cups uncooked pasta (e.g., penne or rotini); 1 24-ounce jar marinara sauce; 2 cups water or beef broth; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon red pepper flakes (optional); Salt and pepper, to taste; 2 cups shredded mozzarella cheese; Fresh parsley, chopped (optional, for garnish)

Description

This Dump and Bake Meatball Casserole is a quick and easy one-dish meal perfect for busy weeknights. Combining frozen meatballs, uncooked pasta, marinara sauce, and flavorful seasonings, it bakes into a comforting, cheesy casserole with minimal prep and maximum taste.

Ingredients

Scale

Meatballs and Pasta

1 pound frozen meatballs (beef, turkey, or chicken)
2 cups uncooked pasta (e.g., penne or rotini)

Sauce and Seasonings

1 24-ounce jar marinara sauce
2 cups water or beef broth
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon red pepper flakes (optional)
Salt and pepper, to taste

Toppings and Garnish

2 cups shredded mozzarella cheese
Fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
Combine Ingredients: In the prepared baking dish, add the frozen meatballs, uncooked pasta, marinara sauce, water or beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes if using, and salt and pepper to taste. Stir everything together thoroughly to evenly distribute the ingredients.
Initial Bake: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 30 minutes, allowing the pasta to cook and the meatballs to heat through.
Add Cheese: Carefully remove the foil, stir the casserole to combine, then evenly sprinkle the shredded mozzarella cheese over the top of the casserole.
Final Bake: Return the dish to the oven uncovered and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
Cool and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle chopped fresh parsley on top if desired for a fresh herbal aroma and color contrast.
Serve: Serve the casserole hot for a hearty and satisfying meal.

Notes

Using beef broth instead of water enhances the dish’s flavor.
If you prefer a spicier dish, increase the red pepper flakes to taste.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
You can substitute shredded mozzarella with a blend of Italian cheeses for extra flavor.
For a gluten-free option, use gluten-free pasta.