Description
This easy Dump and Bake Meatball Casserole is a hearty, flavorful one-dish meal perfect for busy weeknights. Combining frozen meatballs, uncooked pasta, marinara sauce, and Italian seasonings, it’s baked to bubbly perfection topped with melted mozzarella cheese. Minimal prep and cleanup make it a family favorite that’s both comforting and satisfying.
Ingredients
Scale
Meatball Casserole
- 1 pound frozen meatballs (beef, turkey, or chicken)
- 2 cups uncooked pasta (e.g., penne or rotini)
- 1 24-ounce jar marinara sauce
- 2 cups water or beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Topping and Garnish
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat and prepare dish: Preheat your oven to 425°F (220°C). Lightly grease a 9×13 inch baking dish using cooking spray or butter to prevent sticking.
- Combine ingredients: In the prepared baking dish, add frozen meatballs, uncooked pasta, marinara sauce, water or beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes if using, and salt and pepper. Stir well to combine all ingredients evenly.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 30 minutes to cook the pasta and meatballs thoroughly.
- Stir and add cheese: Carefully remove the foil, stir the casserole to redistribute ingredients, then sprinkle shredded mozzarella cheese evenly over the top of the mixture.
- Bake uncovered: Place the dish back into the oven, uncovered, and bake for another 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden.
- Cool and garnish: Remove the casserole from the oven and allow it to cool for a few minutes to set slightly.
- Serve: Garnish with chopped fresh parsley if desired, then serve hot for a comforting and delicious meal.
Notes
- Use beef broth instead of water for a richer flavor.
- Substitute frozen turkey or chicken meatballs for a leaner option.
- Red pepper flakes can be omitted or adjusted to taste for spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, use gluten-free pasta and check that meatballs and marinara sauce are gluten-free.
