Dump and Bake Meatball Casserole recipe

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Ingredients

  • 1 (24 oz) jar marinara sauce
  • 3 cups water (or chicken broth for extra flavor)
  • 1 (16 oz) box uncooked pasta (penne or rotini works best)
  • 1 (14–16 oz) bag frozen meatballs
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt & pepper, to taste
  • Fresh parsley (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large 9×13-inch baking dish, combine uncooked pasta, marinara sauce, water (or broth), Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir well to coat pasta evenly.
  3. Arrange frozen meatballs evenly on top of the pasta mixture.
  4. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  5. Remove foil, stir the pasta gently, and sprinkle mozzarella and Parmesan cheeses evenly over the top.
  6. Return to oven uncovered and bake for an additional 10–15 minutes, until the cheese is melted, bubbly, and slightly golden.
  7. Let rest for 5 minutes before serving. Garnish with parsley if desired.

Would you like me to make this a quick 5-ingredient version (super simple), or keep it as the flavor-packed version with seasonings?

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