Description
Dump and Bake Meatball Casserole is a comforting, all-in-one pasta bake made with uncooked pasta, frozen meatballs, marinara sauce, and cheese—no boiling required. It’s an easy, hands-off dinner the whole family will love.
Ingredients
- 12 oz uncooked pasta (penne or rotini)
- 1 lb frozen or pre-cooked meatballs
- 3 cups marinara or pasta sauce
- 3 cups water or low-sodium broth
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Fresh basil or parsley (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C) and grease a 9×13-inch baking dish.
- Spread uncooked pasta evenly in the dish.
- Arrange frozen meatballs over the pasta.
- Pour marinara sauce and water (or broth) over the pasta and meatballs. Stir gently to coat evenly.
- Season with Italian seasoning, salt, and pepper.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, sprinkle mozzarella and Parmesan cheese over the top.
- Bake uncovered for another 10–15 minutes, until cheese is melted and bubbly and pasta is tender.
- Let rest a few minutes before serving. Garnish with fresh herbs if desired.
Notes
- No need to thaw meatballs—use them straight from the freezer.
- Short pasta shapes like penne or rotini work best.
- For extra richness, add ricotta or cream cheese between layers.
- Great for meal prep and freezer-friendly—cool completely before freezing.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 7g
- Sodium: 830mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg
