Dump and Bake Meatball Casserole

Here’s a super easy, family-friendly Dump and Bake Meatball Casserole recipe—no boiling pasta, no browning meatballs, just mix, dump, and bake! It’s comforting, hearty, and perfect for busy weeknights.

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🍝 Dump and Bake Meatball Casserole

📝 Ingredients:

• 1 (12–16 oz) box uncooked pasta (penne, rotini, or ziti work best)

• 1 (24 oz) jar marinara or pasta sauce

• 3 cups water (or a mix of water + broth for more flavor)

• 1 (14–16 oz) bag frozen fully cooked meatballs

• 2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1 tsp Italian seasoning (optional)

• Salt and pepper to taste

• Fresh basil or parsley for garnish (optional)

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👩‍🍳 Instructions:

1. Preheat Oven:

   • Set to 425°F (220°C).

2. Mix Ingredients:

   • In a large greased 9×13-inch baking dish, combine:

     • Uncooked pasta

     • Entire jar of marinara sauce

     • 3 cups water or broth

     • Frozen meatballs

     • Italian seasoning, salt, and pepper if desired

3. Stir & Cover:

   • Mix everything together well.

   • Cover tightly with foil.

4. Bake:

   • Bake covered for 35–40 minutes, until pasta is nearly tender.

5. Add Cheese & Finish Baking:

   • Uncover, stir gently, and sprinkle with mozzarella and Parmesan cheese.

   • Bake 10–15 more minutes, uncovered, until cheese is melted and bubbly and pasta is fully cooked.

6. Rest & Serve:

   • Let sit for 5–10 minutes before serving to help everything set.

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🔥 Tips:

• Want it creamier? Stir in a few tablespoons of cream cheese or ricotta before adding the final layer of cheese.

• Spice it up with red pepper flakes or a splash of hot sauce.

• Use mini meatballs for faster cooking and better bite-size distribution.

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Would you like a printable version or a veggie-packed variation?