Dump and Bake Meatball Casserole
This dump-and-bake meatball casserole is an easy, family-friendly dinner made with frozen meatballs, pasta, sauce, and plenty of cheese—all baked together in one dish with no boiling required.
Equipment
- Casserole Dish
- Aluminum foil
Ingredients
- 1 lb frozen meatballs
- 24 oz pasta sauce 1 can or jar
- 1 cup water
- 2 cups uncooked pasta penne or rigatoni recommended
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a large casserole dish.
- In the casserole dish, combine frozen meatballs, pasta sauce, and water.
- Stir in uncooked pasta, ensuring it is mostly submerged in liquid.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Remove foil and check pasta doneness. If still firm, re-cover and bake an additional 5–10 minutes.
- Top with mozzarella and Parmesan cheese.
- Return to oven uncovered and bake 10–15 minutes, until cheese is melted and bubbly.
- Let casserole rest a few minutes, garnish with fresh basil or parsley, and serve warm.
Notes
Customize by adding extra vegetables, swapping in gluten-free pasta, or using plant-based meatballs and cheese for a vegan version. Great make-ahead freezer meal.