Dump and Bake Meatball Casserole
This easy and delicious Dump and Bake Meatball Casserole requires minimal prep time and is perfect for a weeknight dinner. Just layer the ingredients in a baking dish, pop it in the oven, and enjoy a comforting meal with minimal effort.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 aluminum foil optional
- 1 oven mitts
Ingredients
- 2 cups frozen meatballs About 1 lb.
- 1 cup uncooked penne pasta
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups water
- Fresh parsley to taste for garnish Optional.
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the uncooked penne pasta, Italian seasoning, garlic powder, salt, and black pepper. Mix well.
- Spread the uncooked pasta mixture evenly in the bottom of a 9x13-inch baking dish.
- Place the frozen meatballs on top of the pasta.
- Pour the marinara sauce over the meatballs and pasta, making sure it covers everything evenly.
- Add 2 cups of water to the dish, gently stirring to combine without disturbing the meatballs too much.
- Sprinkle the shredded mozzarella cheese on top of the casserole.
- Cover the baking dish with aluminum foil (if desired, to prevent over-browning).
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the pasta is cooked through.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh parsley if desired, and serve warm.
Notes
You can substitute the frozen meatballs with homemade meatballs, if preferred. For a healthier option, use whole grain pasta and low-fat cheese. This dish pairs well with a simple green salad or garlic bread.