Here’s a super easy Dump-and-Bake Meatball Casserole recipe—minimal prep, maximum flavor 🍝🔥
Ingredients (Serves 4–6)
- 1 lb (450g) Frozen Meatballs (beef, turkey, or chicken)
- 2 cups Marinara Sauce
- 2 cups Pasta (uncooked, like penne or elbow macaroni)
- 2 cups Water or broth
- 1½ cups Shredded Mozzarella Cheese
- ½ cup Grated Parmesan Cheese
- 1 tsp Italian Seasoning
- Salt & pepper to taste
- Optional: ½ tsp Red Pepper Flakes for heat
Instructions
- Preheat oven
- 375°F (190°C).
- Assemble casserole
- In a greased 9×13-inch baking dish, dump pasta, meatballs, marinara sauce, water (or broth), Italian seasoning, salt, and pepper.
- Stir to combine, making sure pasta is mostly submerged in liquid.
- Cover and bake
- Cover with foil and bake 40–45 minutes, until pasta is tender and meatballs are heated through.
- Add cheese
- Remove foil, sprinkle mozzarella and Parmesan over the top.
- Bake 5–10 more minutes until cheese is melted and bubbly.
- Serve hot
- Garnish with fresh parsley or basil if desired.
- Pairs well with a simple salad or garlic bread.
✅ Tips
- You can use fresh meatballs, just brown them first for extra flavor.
- Swap marinara for alfredo sauce for a creamy twist.
- For faster cooking, use smaller pasta shapes like elbow macaroni.
If you want, I can also give a one-pot stovetop version that cooks the pasta and meatballs together in under 30 minutes.
Do you want me to share that version too?
