Dump-and-Bake Meatball Casserole
An effortless dish that transforms a typically chaotic weeknight into a delightful family dinner with tender meatballs, pasta, and gooey cheese.
Ingredients
Main Ingredients
- 1 pound frozen meatballs
- 1 can (24 ounces) pasta sauce Use your favorite quality pasta sauce.
- 1 cup water
- 2 cups uncooked pasta Penne or rigatoni work beautifully.
- 1 cup shredded mozzarella cheese For topping.
- 1/4 cup grated Parmesan cheese For topping.
Garnish
- to taste Fresh basil or parsley For garnishing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a casserole dish, combine the frozen meatballs, pasta sauce, water, and uncooked pasta. Mix well so everything is coated with sauce.
- Cover the dish tightly with foil, ensuring it’s sealed to trap in moisture.
- Bake for about 40 minutes to allow the pasta to cook and absorb all the incredible flavors.
- Remove the foil, sprinkle with mozzarella and Parmesan cheese, and return to the oven.
- Bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Garnish with fresh herbs before serving.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to four days. Can be frozen for up to three months. Reheat in the microwave or oven.