Dump and Bake Meatball Casserole
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Difficulty Level:
- Easy
Ingredients:
- 1 (24 oz) jar marinara sauce
- 1 cup water
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (16 oz) package frozen meatballs
- 2 cups uncooked pasta (penne or rotini work well)
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Combine Ingredients:
- In the baking dish, combine the marinara sauce, water, diced tomatoes (with juice), Italian seasoning, garlic powder, salt, and pepper. Stir until well mixed.
- Add Meatballs and Pasta:
- Add the frozen meatballs and uncooked pasta to the sauce mixture. Stir to ensure everything is evenly distributed and the pasta is coated with the sauce.
- Top with Cheese:
- Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole.
- Bake the Casserole:
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
- Uncover and Finish Baking:
- After 35 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the pasta is tender and the cheese is bubbly and golden brown.
- Garnish and Serve:
- Remove from the oven and let the casserole sit for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Nutritional Information (per serving, based on 8 servings):
- Calories: 400
- Protein: 20g
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 6g
- Sodium: 900mg
This easy “Dump and Bake Meatball Casserole” is perfect for busy weeknights, offering a hearty and delicious meal with minimal prep work. Enjoy!
