Description
This Dump and Bake Meatball Casserole is an easy, comforting one-dish meal combining tender pasta, savory Italian-style meatballs, and rich marinara sauce topped with melted mozzarella and Parmesan cheese. Perfect for busy weeknights, this casserole requires no pre-cooking of pasta or meatballs—simply combine ingredients, bake, and enjoy a cheesy, hearty dinner with minimal effort.
Ingredients
Scale
Meat and Pasta
- 1 lb frozen fully cooked Italian-style meatballs
- 12 oz uncooked short pasta (penne or rotini)
Liquid and Sauce
- 3 cups marinara sauce
- 2 1/2 cups low-sodium beef or chicken broth
- 1 cup water
Cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings and Oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Garnish
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional, for serving)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish using olive oil or nonstick spray to prevent sticking.
- Combine Pasta and Liquids: Add the uncooked short pasta into the baking dish, then pour over the marinara sauce, broth, and water to create a flavorful base for the pasta to cook in.
- Season the Mixture: Sprinkle Italian seasoning, garlic powder, onion powder, salt, and black pepper evenly over the pasta and liquids. Stir thoroughly to coat the pasta with the seasonings and combine everything evenly.
- Add Meatballs: Arrange the frozen fully cooked Italian-style meatballs evenly on top of the pasta mixture, gently pressing them down so they are mostly submerged in the sauce and liquid.
- Drizzle Oil: Drizzle the remaining olive oil over the meatballs and pasta to add richness and enhance browning during baking.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for approximately 35 minutes, until the pasta is tender when tested in the center.
- Check and Adjust: Carefully remove the foil and gently stir the casserole. If the pasta looks dry, add a small splash of hot water or broth and stir again to maintain optimal moisture.
- Add Cheese Topping: Evenly sprinkle the shredded mozzarella cheese over the casserole, followed by the grated Parmesan cheese for a cheesy crust.
- Bake Uncovered: Return the casserole to the oven, uncovered, and bake for an additional 10 to 15 minutes or until the cheese is melted, bubbly, and lightly browned around the edges.
- Rest the Casserole: Remove the baking dish from the oven and allow it to rest for 5 to 10 minutes to let the sauce thicken and the pasta set for easier serving.
- Garnish and Serve: Garnish the casserole with chopped fresh parsley and, if desired, a pinch of red pepper flakes for a bit of heat. Serve warm and enjoy a hearty meal.
Notes
- Using fully cooked frozen meatballs eliminates the need to brown them beforehand, saving time.
- The pasta cooks directly in the sauce and broth, absorbing maximum flavor while baking.
- Covering the casserole during the initial bake prevents the pasta from drying out.
- Adding cheese at the end ensures a melty, golden topping without overcooking the cheese.
- Feel free to customize the casserole with your favorite pasta shapes or additional vegetables if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
