Dump-and-Bake Meatball Casserole

A quick and easy one-dish meal that combines meatballs, pasta, and cheese, making it perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound frozen meatballs Any type of frozen meatballs—beef, turkey, or veggie.
1 can pasta sauce (24 ounces) You can use any type of pasta sauce you prefer.
1 cup water
2 cups uncooked pasta (such as penne or rigatoni) Any short pasta can be used, just ensure it's uncooked.
1 cup shredded mozzarella cheese Can be replaced with cheddar for a different flavor.
1/4 cup grated Parmesan cheese
to taste Fresh basil or parsley for garnish Garnish for flavor and presentation.

Method

Preparation

Preheat the oven to 375°F.
In a casserole dish, combine frozen meatballs, pasta sauce, water, and uncooked pasta.
Cover the dish with foil and bake for about 40 minutes.
Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden.
Garnish with fresh herbs if desired and serve hot.

Notes

To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It will stay good in the fridge for about 3-4 days. For longer storage, you can freeze it for up to 2 months. Thaw in the fridge before reheating.