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Dump and Bake Meatball Casserole

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    What if I told you that you could make a delicious, comforting casserole with just a few minutes of prep, and you don’t even have to cook the pasta first? That’s exactly what this Dump and Bake Meatball Casserole delivers. It’s the perfect meal for busy weeknights or lazy weekends when you want something warm and hearty, but without the fuss. The best part? Everything—yes, even the pasta—goes into the baking dish uncooked. This means less time spent in the kitchen and more time spent enjoying a flavorful, family-friendly dinner.

    Who Is This Recipe For?
    This recipe is for anyone looking for a quick, no-fuss meal. It’s ideal for busy parents, students, or anyone who wants a hearty meal with minimal cleanup. It’s also great for feeding a crowd, as you can easily double the recipe for larger groups. If you love Italian flavors but don’t have time for complicated cooking, this recipe is for you.

    Why You’ll Love This Recipe
    Minimal Prep: No need to boil pasta or brown meatballs. Just dump everything into the casserole dish and bake.
    Family-Friendly: Kids and adults alike love this cheesy, meaty, pasta-filled casserole.
    One-Pan Wonder: Fewer dishes to wash means more time to relax.
    Customizable: You can easily swap out ingredients to suit your tastes or dietary needs.

    Ingredients for Dump and Bake Meatball Casserole
    You’ll need the following ingredients to make this easy casserole:

    1 (24 oz) jar of marinara sauce
    1 cup water
    1 cup shredded mozzarella cheese
    1 cup shredded Parmesan cheese
    1 (16 oz) package frozen pre-cooked meatballs
    8 oz uncooked pasta (penne, rotini, or ziti work best)
    1 tablespoon olive oil (optional, for extra richness)
    1 teaspoon garlic powder
    1 teaspoon Italian seasoning
    Salt and pepper to taste
    Fresh basil or parsley for garnish (optional)
    Directions for Dump and Bake Meatball Casserole
    1. Preheat the Oven:
    Preheat your oven to 400°F (200°C).
    2. Prepare the Baking Dish:
    Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.
    3. Mix the Sauce:
    In a large bowl, combine the marinara sauce, water, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir to mix well.
    4. Assemble the Casserole:
    Add the uncooked pasta to the bottom of the greased baking dish.
    Pour the sauce mixture over the pasta, ensuring all the pasta is covered.
    Scatter the frozen meatballs on top of the pasta and sauce. They don’t need to be thawed; they will cook right in the oven.
    5. Add the Cheese:
    Sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole.
    6. Bake:
    Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
    After 30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and golden, and the pasta is tender.
    7. Garnish and Serve:
    Let the casserole rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired. Enjoy!

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    Kitchen Equipment You’ll Need
    9×13-inch baking dish
    Aluminum foil
    Measuring cups
    Mixing bowl
    Spoon or spatula for mixing
    Tips for Making the Best Dump and Bake Meatball Casserole
    Choose the Right Pasta: Short pasta like penne, rotini, or ziti works best for this recipe because it cooks evenly in the sauce.
    Use Frozen Meatballs: The convenience of frozen, pre-cooked meatballs makes this recipe a breeze. You can use homemade meatballs if you prefer, but make sure they’re fully cooked before adding them to the dish.
    Don’t Skimp on the Sauce: Since the pasta cooks in the sauce, you need enough liquid to ensure it cooks through. If the sauce seems too thick, add a bit more water or broth.
    Cheese It Up: If you’re a cheese lover, feel free to add more mozzarella or even a mix of cheeses like provolone or fontina for an extra gooey casserole.
    Storage and Leftovers
    Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
    Freezing: You can freeze portions of this casserole by letting it cool completely and placing them in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and then bake at 350°F (175°C) until warmed through.
    Reheating: Reheat in the microwave or oven. If the casserole seems dry, add a little extra marinara sauce or a splash of water before reheating.
    Pairing Suggestions
    This Dump and Bake Meatball Casserole pairs wonderfully with:

    Garlic Bread: The perfect accompaniment for scooping up all that saucy goodness.
    Side Salad: A crisp Caesar salad or mixed greens with a light vinaigrette helps balance the richness of the casserole.
    Roasted Vegetables: Serve with a side of roasted zucchini, broccoli, or asparagus for a well-rounded meal.

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