Dump and Bake Meatball Casserole
An easy Dump and Bake Meatball Casserole made with uncooked pasta, fully cooked beef meatballs, marinara sauce, and melted mozzarella. A comforting, cheesy one-dish dinner with minimal preparation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
12 oz uncooked penne or rotini pasta
24 oz marinara sauce
3 cups water or beef broth
1 lb fully cooked all-beef meatballs (about 24)
1 tsp Italian seasoning
1/2 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (optional)
Instructions
1. Preheat oven to 425°F. Grease a 9×13-inch baking dish.
2. Combine uncooked pasta, marinara, water or broth, meatballs, and seasonings in the dish. Stir well.
3. Cover tightly with foil and bake for 35–40 minutes, until pasta is tender.
4. Remove foil. Top with mozzarella and Parmesan.
5. Bake uncovered for 10 minutes, until cheese melts and bubbles.
6. Rest for 5–10 minutes. Garnish with parsley and serve.
Notes
Use fully cooked frozen or refrigerated meatballs.
Keep the baking dish tightly covered so the pasta cooks evenly.
Add a splash of hot water if the pasta needs additional cooking time.
For extra flavor, replace water with low-sodium beef broth.
Refrigerate leftovers in airtight containers for 3–4 days.
Reheat leftovers to an internal temperature of 165°F.
Freeze cooked portions for 2–3 months for best quality.
Find it online: https://elitesrecipes.com/dump-and-bake-meatball-casserole/