Dump and Bake Meatball Casserole
This easy Dump and Bake Meatball Casserole is a no-fuss, cheesy pasta bake that’s perfect for a weeknight dinner! Loaded with juicy meatballs, marinara sauce, and gooey melted cheese, this is a family favorite everyone will love
- Prep Time: 10 minutes
- Cook Time: 50 minutes (35 minutes covered, 10-15 minutes uncovered)
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner, Casserole, Pasta
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 lb frozen meatballs (beef, chicken, or turkey)
- 12 oz uncooked penne or rotini pasta
- 3 cups marinara sauce
- 3 cups water (or low-sodium chicken broth)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Add uncooked pasta to the baking dish.
- Pour in marinara sauce and water (or broth), then stir to combine.
- Add garlic powder, onion powder, Italian seasoning, salt, and black pepper to the dish.
- Arrange frozen meatballs evenly over the pasta.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, stir the casserole, and sprinkle mozzarella and Parmesan cheese evenly on top.
- Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve hot with garlic bread or a side salad.
Notes
- Feel free to use any type of frozen meatballs (beef, chicken, or turkey) for this dish.
- For a richer flavor, use low-sodium chicken broth instead of water.
- You can add extra vegetables like bell peppers or mushrooms for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg