Dump and Bake Meatball Casserole Recipe
The Dump and Bake Meatball Casserole Recipe is a total lifesaver for busy families and tired home cooks. Learning how to make Dump and Bake Meatball Casserole will change the way you handle hectic weeknights forever
Ingredients
- 1 box 16 oz rotini or penne pasta, uncooked
- 1 jar 24 oz marinara or pasta sauce
- 3 cups water
- 1 bag 20 oz frozen cooked meatballs
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
Instructions
Prep the Oven
- Preheat your oven to 200°C and get your large 9x13 inch baking dish ready for the ingredients today. There is no need to grease the pan because the sauce and water will keep everything moving freely.
Combine Main Ingredients
- Dump the dry pasta, frozen meatballs, marinara sauce and water directly into your baking dish tonight. Use a wooden spoon to stir everything together so the pasta is mostly submerged under the liquid.
Add the Seasoning
- Sprinkle the garlic powder and Italian seasoning over the top of the mixture for a boost of flavor. Give it one more quick stir to ensure the spices are distributed evenly throughout the entire pan today.
Cover and Bake
- Cover the dish very tightly with aluminum foil to trap the steam inside while it bakes tonight. Bake for 45 minutes, which allows the dry pasta to absorb the liquid and become perfectly tender and soft.
Melt the Cheese
- Remove the foil and sprinkle the mozzarella and parmesan cheese over the top of the casserole today. Bake for another 5 to 10 minutes until the cheese is melted, bubbly and slightly golden brown.
Notes
- Always ensure the foil is sealed tightly to prevent steam from escaping while the pasta cooks today.
- Use turkey meatballs or plant-based meatballs if you want a lighter or vegetarian version of this meal.
- If the pasta looks a little dry after 45 minutes, add a half-cup of water before adding the cheese.
- Try using a spicy arrabbiata sauce if you want to give your casserole a little extra heat tonight. That same bold, spicy depth is what makes this slow cooker chili from Paula Deen such a go-to on cold evenings.
- You can toss in a handful of fresh spinach or diced bell peppers for added nutrition and color.
- Let the casserole sit for five minutes after baking to allow the sauce to thicken up perfectly.