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Dump-and-Bake Meatball Casserole Recipe

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★★★★★

4.9 from 105 reviews

This Dump-and-Bake Meatball Casserole is a delicious, hassle-free weeknight dinner featuring uncooked short pasta, frozen pre-cooked meatballs, and rich marinara sauce all baked together in one dish. The casserole is finished with melted mozzarella and Parmesan cheese, making for a comforting, cheesy meal that’s easy to prepare and perfect for feeding a family or sharing at potlucks.

Ingredients

Scale

Casserole Base

  • 1 lb uncooked short pasta (penne, ziti, or rigatoni)
  • 1 jar (24–26 oz) marinara or pasta sauce
  • 3 cups water or low-sodium beef broth
  • 1 lb frozen, pre-cooked meatballs (about 20–25 meatballs)
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Cheese & Garnish

  • 2 cups shredded mozzarella (about 8 oz)
  • 1/2 cup grated Parmesan (optional, about 2 oz)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch glass or ceramic baking dish to prevent sticking.
  2. Dump the base: Add the uncooked pasta to the baking dish. Pour in the marinara sauce followed by 3 cups of water or broth. Sprinkle garlic powder, Italian seasoning, salt, and black pepper over the mixture. Stir everything thoroughly to combine, making sure the pasta is mostly submerged in the liquid for even cooking. If your marinara is very thick, stir in an extra 2–4 tablespoons of water to ensure the pasta hydrates properly.
  3. Add the meatballs: Nestle the frozen meatballs evenly into the saucy pasta mixture, pressing them down slightly so they contact the liquid. Keeping the meatballs spaced out ensures each serving gets a good balance of pasta and meatball.
  4. Bake covered: Cover the dish tightly with aluminum foil, crimping the edges well to seal in steam. Bake for 35–40 minutes. The trapped steam softens the pasta while heating the meatballs through. For best results, ensure the foil creates a very tight seal—even if your dish has a lid, add foil over it.
  5. Cheese finish uncovered: Carefully remove the foil, watching for steam. The sauce should be bubbling and the pasta tender. Sprinkle mozzarella and optional Parmesan evenly over the surface. Return the dish to the oven uncovered and bake for 10–15 minutes until the cheese melts, bubbles, and develops light golden spots. For extra browning, broil 1–2 minutes but watch closely to avoid burning.
  6. Rest, garnish & serve: Let the casserole rest for 10–15 minutes after removing it from the oven. This allows the sauce to thicken and the casserole to set for cleaner slices. Garnish with freshly chopped parsley, scoop warm servings, and enjoy the cheesy, hearty casserole with stretchy cheese pull.

Notes

  • Designed for a 9×13-inch baking dish.
  • Covering tightly with foil is crucial to trap steam and cook the pasta perfectly.
  • If the sauce is too thick before baking, add 2–4 tablespoons of water to ensure proper pasta hydration.
  • Add-ins like 1 cup thawed peas or diced bell peppers can be stirred in with the pasta before baking for extra flavor and nutrition.
  • Make-ahead tip: Assemble up to 6 hours in advance, cover tightly with foil, and refrigerate. Add 5–10 minutes to the covered baking time when ready to cook.

Keywords: dump and bake meatball casserole, meatball casserole, no boil pasta casserole, weeknight dinner

Find it online: https://deliciousdishspot.com/dump-and-bake-meatball-casserole-recipe/