Dump-and-Bake Meatball Casserole Recipe
Introduction
This Dump-and-Bake Meatball Casserole is a simple, hearty meal perfect for busy weeknights. With minimal prep and a delicious combination of meatballs, pasta, and cheese, it’s sure to satisfy the whole family.
Ingredients
- 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
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a large baking dish, combine the frozen meatballs, pasta sauce, water, and uncooked pasta. Stir gently to mix.
- Step 3: Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Step 4: Remove the foil, stir the casserole well, then sprinkle shredded mozzarella and grated Parmesan evenly over the top.
- Step 5: Return the dish to the oven uncovered and bake for another 15-20 minutes, until the cheese is melted and bubbly.
Tips & Variations
- Try adding chopped bell peppers or spinach for extra vegetables and color.
- Use your favorite pasta shape; just make sure it cooks well in the baking time.
- For a spicier kick, stir in some red pepper flakes or use a spicy pasta sauce.
- Let the casserole rest for 5 minutes before serving to thicken up the sauce.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through, adding a splash of water if needed to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, fresh meatballs will work well. You may want to cook them briefly before mixing with the sauce to ensure they are fully cooked during baking.
What type of cheese works best for this recipe?
Mozzarella melts nicely and creates a gooey topping, while Parmesan adds a salty, nutty flavor. Feel free to experiment with provolone or a blend of Italian cheeses for variation.
Print
Dump-and-Bake Meatball Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A simple and comforting Dump-and-Bake Meatball Casserole that combines frozen meatballs, pasta, and rich tomato sauce baked together to create an easy one-dish meal perfect for busy weeknights.
Ingredients
Meatballs and Sauce
- 1 pound frozen meatballs
- 24 ounces pasta sauce
- 1 cup water
Pasta and Cheese
- 2 cups uncooked pasta (penne or rigatoni)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the casserole.
- Combine Ingredients: In a large baking dish, combine the frozen meatballs, pasta sauce, water, and uncooked pasta. Stir gently to mix everything evenly.
- Cover and Bake: Cover the baking dish with aluminum foil to trap steam and moisture, then bake for 30 minutes to cook the pasta and heat the meatballs through.
- Stir and Add Cheese: Carefully remove the foil, stir the mixture well to distribute ingredients, then sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 15 to 20 minutes until the cheese is melted, bubbly, and lightly golden.
Notes
- Use penne or rigatoni pasta as they hold the sauce well and complement the meatballs.
- If using smaller baking dishes, adjust the pasta quantity accordingly to avoid overfilling.
- Check the pasta tenderness after the initial 30 minutes of baking; if still firm, you can add a few more minutes before adding cheese.
- For a spicier kick, add red pepper flakes to the sauce before baking.
- Leftovers store well refrigerated for up to 3 days and can be reheated covered in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Keywords: meatball casserole, baked pasta, easy casserole, one-dish meal, comfort food
