Dump-and-Bake Meatball Casserole
This easy Dump-and-Bake Meatball Casserole is a hands-off comfort food dish that combines pasta, sauce, and meatballs, baked to perfection without any pre-cooking.
Ingredients
Pasta and Sauce Base
- 12 ounces dry pasta like penne, ziti, or rotini Short, sturdy shapes work best.
- 24 ounces marinara sauce Your favorite brand or homemade.
- 3 cups water or low sodium broth For extra flavor.
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch red pepper flakes Optional for gentle heat.
Meatballs and Cheese
- 1.5 pounds fully cooked frozen meatballs Any variety you love.
- 2 cups shredded mozzarella Add more for extra cheesiness.
- 1/4 cup grated Parmesan or pecorino
For Greasing
- Nonstick spray or olive oil for greasing the baking dish
Garnish
- handful fresh basil or parsley Optional for garnish.
Instructions
Preparation
- Lightly grease a 9x13 dish.
- Add 12 ounces of dry pasta, 24 ounces of marinara, and 3 cups of water or broth.
- Sprinkle in Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir until pasta is coated.
- Season with salt and pepper to taste.
Baking
- Scatter 1.5 pounds of frozen meatballs over the pasta, pressing them in gently.
- Cover the pan tightly with foil and bake at 425°F for 35-40 minutes.
- Check for tender pasta and bubbling sauce around edges.
Cheese and Finish
- Remove the foil, stir gently, and sprinkle 2 cups of shredded mozzarella and 1/4 cup of grated cheese over the top.
- Return to the oven uncovered for 10-15 minutes or until cheese is melted and bubbly.
- Broil for 1-2 minutes for a golden top, if desired.
- Let rest for 10 minutes before serving. Garnish with fresh basil or parsley.
Notes
Use cooked meatballs for consistent results. Stir before adding cheese to ensure cake is flavorful and moist. Adjust cooking time for gluten-free pasta to avoid overcooking.