Description
This Dump and Bake Meatball Casserole is a quick and comforting one-dish meal featuring savory meatballs, rich marinara sauce, tender cooked pasta, and gooey melted cheese. Easy to prepare and perfect for family dinners, it requires minimal effort and can be customized to suit various dietary preferences, delivering a warm, satisfying meal every time.
Ingredients
Main Ingredients
- Frozen Meatballs – about 24 pieces (or homemade, fully cooked)
- Marinara Sauce – 3 cups
- Shredded Mozzarella Cheese – 2 cups
- Cooked Pasta (penne or rotini) – 4 cups
- Grated Parmesan Cheese – ½ cup
- Dried Italian Seasoning – 1 teaspoon
Optional Garnishes
- Fresh Basil or Parsley – a handful, chopped
- Crushed Red Pepper Flakes – to taste
Optional Variations
- Plant-based or chickpea-based meatballs (for vegetarian version)
- Combination of mozzarella, provolone, and cheddar cheese (for richer flavor)
- Gluten-free pasta or spiralized zucchini (for gluten-free or low-carb)
- Additional veggies like chopped bell peppers, mushrooms, or spinach
Instructions
- Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Lightly grease a large baking dish to prevent sticking and aid easy cleanup.
- Layer the Ingredients: Spread the cooked pasta evenly across the bottom of the dish. Scatter frozen or thawed meatballs over the pasta. Pour the marinara sauce evenly across the top, making sure every meatball is well coated.
- Add Cheese and Seasoning: Sprinkle shredded mozzarella generously over the sauced meatballs and pasta. Finish with a light dusting of grated Parmesan cheese and a pinch of dried Italian seasoning to enhance flavor.
- Bake: Place the casserole in the oven and bake for 30 to 35 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Allow the casserole to cool for a few minutes after baking. Sprinkle with fresh basil or parsley to add a fresh pop of color and flavor before serving.
Notes
- Choose fully cooked meatballs to save time and ensure even cooking.
- Spread pasta and sauce evenly for balanced flavor and heat throughout the casserole.
- Let the casserole rest 5 to 10 minutes after baking to meld flavors and facilitate serving.
- For extra gooey cheese, combine mozzarella with provolone or fontina.
- Assemble the casserole the night before and refrigerate for convenient make-ahead meals.
- Cover the casserole with foil during the first part of baking to retain moisture and prevent drying.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
Keywords: meatball casserole, dump and bake, easy dinner, comfort food, family-friendly, quick meal, baked pasta, mozzarella casserole
