✨ A Short, Perfect Introduction
This Dump and Bake Meatball Casserole is the ultimate weeknight hero! 🍝 Just layer your favorite frozen meatballs, dry pasta, sauce, and cheese — then bake to golden, bubbly perfection. No boiling required, no skillet mess — just one pan, big flavor, and happy bellies.
📋 Prep Time: 5 minutes
❄️ Chill Time: None
⏱️ Total Time: 1 hour
🍽️ Servings: 6
🔥 Calories per Serving: 460 kcal
🛒 Ingredients
- 🧆 1 (24 oz) bag frozen meatballs
- 🍝 2 cups uncooked pasta (penne or rotini work best)
- 🍅 1 (24 oz) jar marinara or pasta sauce
- 💧 2 cups water or low-sodium broth
- 🧀 1 1/2 cups shredded mozzarella cheese
- 🧀 1/2 cup grated Parmesan cheese
- 🌿 Optional: Italian seasoning, red pepper flakes, chopped parsley
👩🍳 Step-by-Step Instructions
1️⃣ Preheat Oven:
Preheat to 190°C (375°F). Lightly grease a 9×13” baking dish.
2️⃣ Dump the Ingredients:
In the baking dish, add uncooked pasta 🍝, pasta sauce 🍅, and water 💧. Stir to combine. Add frozen meatballs 🧆 and push them slightly into the mixture.
3️⃣ Cover and Bake:
Cover the dish tightly with foil and bake for 40–45 minutes, or until pasta is cooked and meatballs are hot all the way through.
4️⃣ Add Cheese:
Remove the foil, sprinkle mozzarella 🧀 and Parmesan cheese 🧀 over the top. Bake uncovered for another 10–15 minutes until golden and bubbly.
5️⃣ Garnish and Serve:
Let rest for 5 minutes. Garnish with chopped parsley or red pepper flakes 🌿 if desired.
🍯 Why You’ll Love This Recipe
- No boiling or browning — just dump, bake, and enjoy! 🙌
- Ultra cheesy, saucy, and family-approved 🍝🧀
- Great for make-ahead or meal prep leftovers ❄️
- Perfect comfort food for busy days or cozy dinners 🛋️
🔥 Helpful Tips
- Use mini meatballs if you want more meat in every bite 🧆
- Add a layer of ricotta between the pasta and sauce for lasagna vibes 🧀
- Prefer it spicy? Toss in crushed red pepper 🌶️
- Make it veggie-packed by stirring in spinach, mushrooms, or bell peppers before baking 🥬
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