Description
This Dump and Bake Meatball Casserole is a hearty, one-dish comfort meal featuring flavorful meatballs, savory sauce, tender pasta, and melty cheese—all loaded into a baking dish and baked to bubbly perfection.
Ingredients
- 1 lb frozen or fresh meatballs (beef, turkey, or Italian-style)
- 12 oz uncooked pasta (penne, rotini, or rigatoni)
- 1 jar (24 oz) pasta sauce (marinara or tomato basil)
- 3 cups water or broth
- 2 cups shredded mozzarella cheese
- ½ cup shredded Parmesan or Italian blend (optional)
- 1 tbsp olive oil
- 1 small onion, diced (optional)
- 2 cloves garlic, minced (optional)
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375 °F (190 °C) and grease a 9×13-inch baking dish.
- If using, toss diced onion and garlic with olive oil and layer in the dish.
- Place meatballs evenly over the aromatics or directly into the dish.
- Pour uncooked pasta over meatballs, then evenly add pasta sauce and water/broth.
- Season with Italian seasoning, salt, and pepper. Sprinkle mozzarella and Parmesan on top.
- Cover tightly with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes until pasta is tender and cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with fresh basil or red pepper flakes if desired.
Notes
- Add vegetables like bell peppers, mushrooms, or spinach for more nutrients.
- Use spicy meatballs or sauce for extra kick.
- Swap in different cheeses like provolone or pepper jack.
- Mix in ricotta or cream for a creamy variation.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 470
- Sugar: 7g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
