Description
This Dump-and-Bake Meatball Casserole is a simple, hearty, and comforting one-dish meal perfect for busy weeknights. Combining frozen meatballs, uncooked pasta, pasta sauce, and cheese, this casserole bakes all together to deliver a delicious, cheesy, and satisfying dinner with minimal prep and cleanup.
Ingredients
Scale
Meatball Casserole
- 1 pound frozen meatballs
- 24 ounces pasta sauce
- 1 cup water
- 2 cups uncooked pasta (penne or rigatoni)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Combine Ingredients: In a large casserole dish, combine the frozen meatballs, pasta sauce, water, and uncooked pasta. Mix everything thoroughly so that the pasta is evenly coated and distributed.
- Bake Covered: Cover the casserole dish tightly with aluminum foil to keep moisture in and bake it in the oven for about 40 minutes. This allows the pasta to cook and the meatballs to heat through.
- Add Cheese and Bake Uncovered: Remove the foil carefully, then sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Return the dish to the oven and bake uncovered for another 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Let the casserole cool slightly after removing it from the oven. Garnish with fresh parsley and serve hot for a comforting, delicious meal.
Notes
- You can use any type of pasta you prefer, but penne or rigatoni work best for this dish.
- If you like extra sauce, add a little more water or pasta sauce to prevent the casserole from drying out.
- Feel free to substitute frozen turkey or chicken meatballs for a leaner option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier kick, add red pepper flakes to the pasta sauce before baking.
