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Dump-and-Bake Meatball Casserole Recipe

Dump-and-Bake Meatball Casserole Recipe
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★★★★★

5.1 from 12 reviews

This Dump-and-Bake Meatball Casserole is a quick and easy one-pan meal perfect for busy weeknights. Combining frozen meatballs, pasta, and a rich tomato sauce, this dish bakes all together in a casserole dish, making cleanup a breeze. Topped with melted mozzarella and Parmesan cheese, it’s a comforting and satisfying dinner option that the whole family will love.

Ingredients

Scale

Meatball Casserole

  • 1 pound frozen meatballs
  • 1 can (24 ounces) pasta sauce
  • 1 cup water
  • 2 cups uncooked pasta (such as penne or rigatoni)

Cheese Topping

  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Garnish

  • Fresh basil or parsley for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the casserole evenly.
  2. Combine Ingredients: In a large casserole dish, mix together the frozen meatballs, pasta sauce, water, and uncooked pasta. Make sure the ingredients are well-distributed so the pasta absorbs the sauce and cooks through.
  3. Bake: Cover the casserole dish with aluminum foil and bake for about 40 minutes. This allows the pasta and meatballs to cook fully and the flavors to meld together.
  4. Add Cheese: Carefully remove the foil, then sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and has a golden brown hue.
  5. Serve: Remove the casserole from the oven and let it rest for a few minutes. Garnish with fresh basil or parsley for added color and flavor, then serve hot for a delicious, comforting meal.

Notes

  • You can substitute frozen meatballs with fresh ones if you prefer, adjusting the baking time accordingly.
  • Use any short pasta shape you like; penne, rigatoni, or even rotini work well for this dish.
  • To make this casserole spicier, add crushed red pepper flakes to the pasta sauce before baking.
  • If you want a lower-fat version, use part-skim mozzarella cheese and reduce the Parmesan cheese by half.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Nutrition

Keywords: meatball casserole, dump and bake, easy dinner, baked pasta casserole, weeknight meal, frozen meatballs recipe

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