Dump and Bake Meatball Casserole
This easy dump-and-bake meatball casserole combines uncooked penne pasta, marinara sauce, frozen meatballs, Italian seasoning, and melted mozzarella and Parmesan in one convenient 9x13-inch dish.
Equipment
- 9x13-inch baking dish
- aluminum foil
Ingredients
- 1 (12 oz) box uncooked penne pasta
- 1 (24 oz) jar marinara sauce
- 3 cups water (or beef broth for more flavor)
- 1 (1 lb) bag frozen meatballs (about 24 meatballs)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder (optional)
- ½ teaspoon onion powder (optional)
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
- 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.
- Tightly cover the dish with aluminum foil and bake for 35–40 minutes, or until pasta is tender.
- Remove foil, sprinkle mozzarella and Parmesan evenly over the top.
- Bake uncovered for another 10–15 minutes, until cheese is melted, bubbly, and golden.
- Let casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Notes
Use beef broth instead of water for extra flavor. Garlic powder and onion powder are optional. Let the casserole rest for 5–10 minutes before serving and garnish with fresh parsley if desired.