Description
This Dump and Bake Meatball Casserole is a simple, comforting one-dish meal perfect for busy weeknights. Combining frozen fully-cooked meatballs with uncooked penne pasta, marinara sauce, and a blend of cheeses, it bakes all in one pan for a hassle-free dinner that’s flavorful and cheesy.
Ingredients
Scale
Ingredients
- 1 (16 oz) package of frozen fully-cooked meatballs
- 1 (12 oz) box of uncooked penne pasta
- 3 cups marinara sauce
- 3 cups water
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: Fresh basil for garnish
Instructions
- Preheat and prep: Preheat your oven to 425°F. Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and add flavor.
- Combine ingredients in baking dish: In the greased baking dish, add the uncooked penne pasta, frozen meatballs, marinara sauce, water, Italian seasoning, and a pinch of salt and pepper. Stir everything well to ensure all pasta is submerged in the liquid for even cooking.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap steam, then bake in the preheated oven for 35 minutes. This allows the pasta to cook and flavors to meld.
- Uncover and add cheese: Carefully remove the foil and stir the casserole to mix the ingredients evenly. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
- Bake uncovered: Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden, and the pasta is tender.
- Rest and garnish: Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with chopped fresh basil if desired, then serve warm.
Notes
- You can substitute the penne with other short pasta types like rigatoni or ziti.
- For a spicier version, use spicy meatballs or add red pepper flakes to the sauce.
- Add extra cheesiness by incorporating dollops of ricotta or slices of provolone cheese before baking.
