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–+ servings
Dump and Bake Meatball Casserole

Dump and Bake Meatball Casserole: Effortless Comfort Food Delight

Try this easy and delicious Dump and Bake Meatball Casserole, a perfect weeknight dinner option that's kid-approved and freezer-friendly.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 12 oz Uncooked Penne Pasta Other short pastas like rotini can work.
  • 24 oz Marinara Sauce Homemade sauce for a fresh twist recommended.
  • 2 cups Water or Broth Use broth for added flavor.
  • 24 oz Frozen Meatballs No need to thaw.
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Garlic Powder Optional for extra flavor.
  • 1 teaspoon Onion Powder Optional; skip if not preferred.
  • 2 cups Shredded Mozzarella Cheese For topping.
  • 1/2 cup Grated Parmesan Cheese Feel free to substitute with another hard cheese.
  • 2 tablespoons Fresh Parsley Optional for garnish.

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and lightly grease a 9x13-inch baking dish.
  2. Combine uncooked penne pasta, marinara sauce, and water or broth in the baking dish. Add frozen meatballs, Italian seasoning, garlic powder, and onion powder. Mix well until pasta is submerged.
  3. Cover the baking dish tightly with aluminum foil and bake for 35–40 minutes.
  4. Remove the foil and sprinkle shredded mozzarella cheese and grated Parmesan cheese on top.
  5. Return the casserole to the oven and bake uncovered for an additional 10–15 minutes.
  6. Let the casserole rest for 5–10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 10IUVitamin C: 4mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

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