Description
This Dump and Bake Meatball Casserole is a convenient, hearty one-dish meal featuring frozen Italian-style meatballs baked with uncooked pasta, marinara sauce, broth, and a blend of seasonings. Topped with melted mozzarella and Parmesan cheese, this casserole is perfect for an easy weeknight dinner that combines rich flavors and minimal prep time.
Ingredients
Scale
Main Ingredients
- 1 lb frozen fully cooked Italian-style meatballs
- 12 oz uncooked short pasta (penne or rotini)
- 3 cups marinara sauce
- 2 1/2 cups low-sodium beef or chicken broth
- 1 cup water
Cheeses
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings & Oils
- 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
- 2 tablespoons chopped fresh parsley (for garnish)
- 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 with olive oil or nonstick spray to prevent sticking.
- Add Pasta and Liquids: Add the uncooked short pasta into the prepared baking dish. Pour in the marinara sauce, beef or chicken broth, and water over the pasta.
- Season the Mixture: Sprinkle Italian seasoning, garlic powder, onion powder, salt, and black pepper over the pasta. Stir thoroughly to ensure the pasta is well coated and seasonings are evenly distributed.
- Arrange Meatballs: Place the frozen fully cooked meatballs evenly over the pasta mixture, gently pressing them down so they are nestled mostly into the liquid and sauce.
- Add Olive Oil: Drizzle the remaining olive oil over the top of the meatballs and pasta mixture to add richness and help lock in moisture during baking.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for approximately 35 minutes, or until the pasta is just tender when checked from the center.
- Check and Stir: Carefully remove the foil and gently stir the casserole. If the mixture appears dry, add a small splash of hot water or broth and stir again to maintain moisture.
- Add Cheese Toppings: Evenly sprinkle shredded mozzarella cheese over the top, followed by grated Parmesan cheese to create a cheesy crust.
- Bake Uncovered: Return the baking dish to the oven, uncovered, and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and lightly golden around the edges.
- Rest the Casserole: Remove the casserole from the oven and let it rest for 5–10 minutes. This allows the sauce to thicken slightly and the casserole to set for easier serving.
- Garnish and Serve: Sprinkle chopped fresh parsley and a pinch of red pepper flakes over the casserole if desired. Serve warm and enjoy your hearty meatball casserole.
Notes
- If you prefer a spicier casserole, increase the amount of red pepper flakes or add a dash of hot sauce before baking.
- For a gluten-free version, substitute the pasta with gluten-free pasta and ensure the broth and marinara sauce are gluten-free.
- Use low-sodium broth to control the saltiness of the dish, especially if watching sodium intake.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a layer of fresh spinach or other vegetables under the meatballs can increase the nutritional value and add extra flavor.
