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
Scale
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
