Description
This Dump & Bake Meatball Casserole is a quick, comforting, and delicious meal perfect for busy weeknights. Combining pasta, flavorful meatballs, marinara sauce, and a cheesy topping, it requires minimal prep and bakes into a hearty, satisfying dish that the whole family will love.
Ingredients
Scale
Meatball Casserole Ingredients
- 1 lb frozen or fresh meatballs
- 3 cups elbow macaroni or rotini pasta
- 3 cups tomato marinara sauce
- 1 tsp Italian seasoning
- 1 tsp minced garlic or ½ tsp garlic powder
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Preheat and prep: Set your oven to 375°F (190°C) and generously grease a 9×13-inch baking dish to ensure the casserole doesn’t stick and for easier cleanup.
- Cook the pasta: Boil your chosen pasta in salted water until just al dente, then drain well. This step ensures that the pasta finishes cooking perfectly in the oven without becoming mushy.
- Combine ingredients: In a large mixing bowl, combine the cooked pasta, meatballs, tomato marinara sauce, Italian seasoning, and garlic. Mix thoroughly until all ingredients are evenly coated and combined.
- Assemble the casserole: Pour the meatball and pasta mixture into the prepared baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top to create a cheesy crust.
- Bake until bubbly: Bake the casserole uncovered for about 25 to 30 minutes. The cheese should be melted and golden brown, and the casserole heated through.
- Garnish and serve: Remove the casserole from the oven, sprinkle with fresh chopped parsley for color and aroma, and let it rest for a few minutes before serving to allow flavors to meld and the casserole to set.
Notes
- Using frozen meatballs saves time, but fresh meatballs work just as well.
- Feel free to substitute marinara sauce with your favorite tomato sauce or homemade sauce.
- Adding extra garlic or red pepper flakes can give this dish a spicy kick.
- Can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time if baking straight from the fridge.
- For a lower-fat option, use part-skim mozzarella and reduce the amount of cheese on top.
- Leftovers keep well in the refrigerator for up to 3 days and reheat well in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: meatball casserole, dump and bake, easy casserole, baked pasta, comfort food, quick dinner
