Dump-and-Bake Meatball Casserole
A bubbly, cheesy casserole made with frozen meatballs and pasta, perfect for easy weeknight dinners.
Ingredients
Main Ingredients
- 2 cups uncooked pasta Use sturdy shapes like penne, rigatoni, or small shells.
- 3 cups marinara sauce Choose a jarred sauce you enjoy with a good balance of flavor.
- 1 pound frozen meatballs Look for meatballs with a short ingredient list and higher meat content.
- 1 cup shredded mozzarella cheese Use whole-milk mozzarella for best results.
- 1/2 cup grated Parmesan cheese Add half into the marinara for richer flavor.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Add according to your preference.
- for garnish Fresh basil Optional, for a fresh aroma.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grab a large baking dish, a 9x13 works great.
- Place the uncooked pasta in the dish. Pour the marinara over the pasta so pieces are evenly coated.
- Scatter the frozen meatballs on top and sprinkle the teaspoon of Italian seasoning, then add a pinch of salt and a few grinds of pepper.
- Stir gently until pasta is mostly submerged and meatballs are nestled into the sauce.
- Cover the baking dish tightly with aluminum foil to trap steam.
Baking
- Place the covered dish in the preheated oven and bake for 45 minutes.
- Carefully remove foil and sprinkle shredded mozzarella and grated Parmesan evenly across the top.
- Return the dish to the oven uncovered and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
- Let the casserole cool for a few minutes before serving.
- Garnish with torn fresh basil leaves if desired.
Notes
This casserole can be made ahead and stored in the fridge for up to 24 hours before baking. Adjust the bake time accordingly if starting from cold.