This easy, dump-and-bake meatball casserole is a simple weeknight meal with minimal prep. Juicy meatballs are baked in a savory tomato sauce with tender pasta, all topped with gooey melted cheese. It’s a family-friendly dish perfect for busy evenings!
Ingredients
- 1 lb (450g) frozen or fresh meatballs
- 12 oz (340g) uncooked pasta (penne, rotini, or any short pasta)
- 24 oz (680g) marinara or pasta sauce
- 3 cups water or chicken broth
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven:
Preheat your oven to 400°F (200°C). - Assemble the casserole:
In a large baking dish (9×13 inch), pour the uncooked pasta evenly. Add the meatballs on top. Pour the marinara sauce and water (or broth) over the pasta and meatballs. Stir gently to combine. - Season:
Sprinkle the garlic powder, Italian seasoning, salt, and pepper over the casserole. Stir lightly to distribute the flavors. - Cover and bake:
Cover the dish with aluminum foil and bake for 30-35 minutes, or until the pasta is tender and the meatballs are heated through. - Add the cheese:
Remove the foil and sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly. - Garnish and serve:
Let the casserole cool for a few minutes, then garnish with fresh basil or parsley. Serve hot and enjoy!
This Dump and Bake Meatball Casserole is a no-fuss dinner that delivers big on flavor with little effort.