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Dump and Bake Meatball Casserole

A comforting casserole featuring juicy meatballs, tender pasta, and gooey cheese, all baked to perfection with minimal effort.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound frozen meatballs Look for beef, turkey, or plant-based options.
  • 12 ounces uncooked pasta Penne or rotini recommended, gluten-free pasta also works.
  • 4 cups marinara sauce Choose a brand with minimal sugar and high-quality ingredients.
  • 2 cups water Add extra for more sauce if desired.
  • 1 teaspoon Italian seasoning Fresh herbs are fabulous, too!
  • 1 cup shredded mozzarella cheese Low-moisture is best for melting.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
  2. In your prepared dish, layer together the frozen meatballs, uncooked pasta, marinara sauce, water, and Italian seasoning. Stir gently to mix everything.
Baking
  1. Cover the dish tightly with foil and bake for 45 minutes.
  2. Remove the foil and sprinkle mozzarella cheese generously on top. Bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
  3. Let the casserole rest for 5 minutes before serving.

Notes

Leftovers can be kept in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in individual containers for up to 3 months. Adjust baking time if preparing the casserole the night before.