Go Back

Dump and Bake Meatball Casserole

This simple and delicious casserole combines pasta, marinara, and meatballs, all baked together for a comforting family meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz uncooked penne pasta
  • 24 oz marinara sauce
  • 3 cups water (or beef broth for more flavor) Beef broth enhances flavor.
  • 1 lb frozen meatballs (about 24 meatballs)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder (optional) Optional for additional flavor.
  • 1/2 teaspoon onion powder (optional) Optional for additional flavor.
  • 1 ½ cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • to taste Fresh parsley, for garnish (optional) Optional for serving.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
  2. In the baking dish, stir together uncooked pasta, marinara sauce, water (or broth), frozen meatballs, Italian seasoning, garlic powder, and onion powder until everything is well mixed and pasta is submerged.
Baking
  1. Tightly cover the dish with aluminum foil and bake for 35–40 minutes, or until pasta is tender.
  2. Remove foil, sprinkle mozzarella and Parmesan evenly over the top.
  3. Bake uncovered for another 10–15 minutes, until cheese is melted, bubbly, and golden.
Serving
  1. Let casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. This dish also freezes well. For extra flavor, use beef broth instead of water. You can mix in your favorite veggies for more nutrition.