Description
Dump and Bake Meatball Casserole with pasta, marinara sauce, and cheese – Quick, easy, and crowd-pleasing comfort food!
Ingredients
Scale
- 1 pound (450g) frozen Italian-style meatballs (beef, turkey, or plant-based work well)
- 8 ounces (225g) dried pasta (penne, rotini, or ziti are ideal choices)
- 24 ounces (680g) marinara sauce (choose a high-quality brand for better flavor)
- 2 cups (8 ounces/225g) shredded mozzarella cheese
- ½ cup (2 ounces/55g) grated Parmesan cheese
- 1 cup (240ml) water
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional for heat)
- Fresh basil or parsley for garnish
Instructions
- Step 1: Prepare Your Baking Dish Preheat your oven to 375°F (190°C). Grab a 9×13 inch (23×33 cm) baking dish and give it a light coating of cooking spray. This prevents sticking and makes cleanup even easier after enjoying your Dump and Bake Meatball Casserole.
- Step 2: Create The Base Layer Pour half of your marinara sauce (about 12 ounces/340g) into the baking dish, spreading it evenly across the bottom. This creates a protective cushion that prevents the pasta from sticking to the dish and starts building those delicious layers of flavor.
- Step 3: Add The Pasta And Seasonings Scatter the uncooked pasta evenly over the sauce layer. Sprinkle the Italian seasoning and garlic powder over the pasta. Then pour the water around the edges of the dish—this extra moisture ensures your pasta will cook perfectly tender while baking.
- Step 4: Layer In The Meatballs Arrange your meatballs on top of the pasta layer, spacing them evenly throughout the dish. Then pour the remaining marinara sauce over everything, making sure all pasta pieces are submerged in liquid to guarantee proper cooking.
- Step 5: Initial Baking Phase Cover the baking dish tightly with aluminum foil, creating a seal that will trap steam and help cook the pasta. Place in the preheated oven and bake for 30 minutes. The covered environment works like a mini-pressure cooker for your casserole.
- Step 6: Add The Cheese Topping Remove the dish from the oven and carefully take off the foil. Give the contents a gentle stir to make sure nothing is sticking. Sprinkle the mozzarella and Parmesan cheeses evenly across the top, covering all the meatballs and pasta in a generous layer.
- Step 7: Final Baking Return the now-uncovered dish to the oven and bake for an additional 10-15 minutes until the cheese is completely melted, bubbly, and developing golden brown spots. These caramelized cheese spots add incredible flavor to your meatball casserole.
- Step 8: Rest And Serve Allow your Dump and Bake Meatball Casserole to rest for 5 minutes before serving. This resting time lets the sauce thicken slightly and makes serving easier. Garnish with fresh herbs just before bringing it to the table for a pop of color and fresh flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg