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Finished Meatball Casserole Fresh from the Oven

Dump-and-Bake Meatball Casserole

Simple one-dish meal combining frozen meatballs, pasta, sauce, and cheese that bakes into a comforting family dinner with minimal effort.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound frozen meatballs Italian-style recommended
  • 24 ounces pasta sauce 1 can
  • 1 cup water
  • 2 cups uncooked pasta penne or rigatoni
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • fresh basil or parsley optional, for garnish

Equipment

  • 9x13 inch casserole dish
  • Aluminum foil
  • Wooden spoon

Method
 

  1. Preheat your oven to 375°F.
  2. In a 9x13 inch casserole dish, combine the frozen meatballs, pasta sauce, water, and uncooked pasta. Stir everything together thoroughly with a wooden spoon, making sure every piece of pasta gets coated with sauce and meatballs are evenly distributed.
  3. Cover the dish tightly with aluminum foil and bake for 40 minutes.
  4. Carefully remove the foil and check that pasta is tender. Sprinkle the mozzarella and Parmesan cheese evenly over the top. Return the uncovered dish to the oven and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown.
  5. Let the casserole rest for 5 minutes before serving. Garnish with fresh herbs if desired and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to retain moisture. Can be frozen for up to 3 months. Use high-quality pasta sauce for best results.