Description
This Dump-and-Bake Meatball Casserole is the ultimate weeknight lifesaver—just toss everything in a baking dish, pop it in the oven, and enjoy a hearty, cheesy, pasta-packed meal with zero fuss and all the flavor.
Ingredients
Scale
- 1 pound frozen meatballs
- 1 can (24 ounces) pasta sauce
- 1 cup water
- 2 cups uncooked pasta (such as penne or rigatoni)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Optional: fresh basil or parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish.
- In the prepared dish, add uncooked pasta, frozen meatballs, pasta sauce, and water. Stir gently to combine and evenly coat all ingredients.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove foil and sprinkle mozzarella and Parmesan cheese evenly over the top.
- Return to the oven uncovered and bake an additional 10–15 minutes, until pasta is tender and cheese is melted and bubbly.
- Let the casserole rest for 5 minutes. Garnish with fresh basil or parsley if desired and serve warm.
Notes
- Use hearty pasta shapes like rigatoni, penne, or ziti for best results.
- Don’t skip the foil—it’s essential for properly cooking the pasta.
- Add frozen spinach or chopped bell peppers for extra veggies.
- For a creamier texture, stir in a splash of cream or spoonful of ricotta before baking.
- Leftovers reheat well in the microwave or oven and are great for lunch the next day.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American-Italian
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 440
- Sugar: 6g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
Keywords: Dump-and-Bake Meatball Casserole, Meatball Casserole, easy dinner, one-dish meal, pasta bake, family-friendly recipe, weeknight dinner