Ingredients for Dump and Bake Meatball Casserole
You’ll need the following ingredients to make this easy casserole:
- 1 (24 oz) jar of marinara sauce
- 1 cup water
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 (16 oz) package frozen pre-cooked meatballs
- 8 oz uncooked pasta (penne, rotini, or ziti work best)
- 1 tablespoon olive oil (optional, for extra richness)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Directions for Dump and Bake Meatball Casserole
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Baking Dish:
- Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil.
3. Mix the Sauce:
- In a large bowl, combine the marinara sauce, water, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir to mix well.
4. Assemble the Casserole:
- Add the uncooked pasta to the bottom of the greased baking dish.
- Pour the sauce mixture over the pasta, ensuring all the pasta is covered.
- Scatter the frozen meatballs on top of the pasta and sauce. They don’t need to be thawed; they will cook right in the oven.
5. Add the Cheese:
- Sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole.
6. Bake:
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and golden, and the pasta is tender.
7. Garnish and Serve:
- Let the casserole rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired. Enjoy!
Kitchen Equipment You’ll Need
- 9×13-inch baking dish
- Aluminum foil
- Measuring cups
- Mixing bowl
- Spoon or spatula for mixing
Tips for Making the Best Dump and Bake Meatball Casserole
- Choose the Right Pasta: Short pasta like penne, rotini, or ziti works best for this recipe because it cooks evenly in the sauce.
- Use Frozen Meatballs: The convenience of frozen, pre-cooked meatballs makes this recipe a breeze. You can use homemade meatballs if you prefer, but make sure they’re fully cooked before adding them to the dish.
- Don’t Skimp on the Sauce: Since the pasta cooks in the sauce, you need enough liquid to ensure it cooks through. If the sauce seems too thick, add a bit more water or broth.
- Cheese It Up: If you’re a cheese lover, feel free to add more mozzarella or even a mix of cheeses like provolone or fontina for an extra gooey casserole.
Storage and Leftovers
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze portions of this casserole by letting it cool completely and placing them in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and then bake at 350°F (175°C) until warmed through.
- Reheating: Reheat in the microwave or oven. If the casserole seems dry, add a little extra marinara sauce or a splash of water before reheating.
Pairing Suggestions
This Dump and Bake Meatball Casserole pairs wonderfully with:
- Garlic Bread: The perfect accompaniment for scooping up all that saucy goodness.
- Side Salad: A crisp Caesar salad or mixed greens with a light vinaigrette helps balance the richness of the casserole.
- Roasted Vegetables: Serve with a side of roasted zucchini, broccoli, or asparagus for a well-rounded meal.