Dump-and-Bake Meatball Casserole

Looking for a quick, satisfying, and flavorful meal that requires little effort? This Dump-and-Bake Meatball Casserole is the perfect solution! With its comforting combination of tender pasta, savory marinara sauce, juicy meatballs, and a melty cheese topping, this casserole is sure to become a family favorite. The best part? There’s no need to pre-cook the pasta or meatballs! Just layer everything in a baking dish, pop it in the oven, and let it bake into a delicious, bubbling, cheesy casserole.

This easy-to-make dish is a great weeknight dinner, taking minimal time to prepare while still offering maximum flavor. Plus, it’s versatile—add some vegetables or substitute the cheese for a dairy-free version to fit your family’s preferences. Whether you’re serving a crowd or just want a hassle-free dinner, this casserole offers ultimate convenience without compromising on taste.

Why You’ll Love This Recipe

This Dump-and-Bake Meatball Casserole is not only incredibly easy to make, but it’s also packed with flavor. It’s the kind of meal that requires just a few simple ingredients, yet delivers a satisfying, hearty dish everyone will enjoy. The uncooked pasta soaks up the savory marinara sauce as it bakes, giving it a rich, flavorful texture. The frozen meatballs save you time without sacrificing taste, and the combination of mozzarella and Parmesan cheeses makes for a cheesy, gooey topping everyone loves. It’s a one-dish wonder, and the clean-up is a breeze! Plus, it’s a perfect family meal, ready in under an hour, with no complicated steps involved.

Ingredients

For the Casserole:

• Uncooked pasta (penne, rotini, or ziti)
• Marinara sauce
• Water (or broth for extra flavor)
• Salt
• Garlic powder
• Italian seasoning
• Frozen meatballs
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Fresh basil or parsley (optional)

Variations

• Vegetarian Version: Use meatless or plant-based meatballs instead of traditional frozen meatballs for a vegetarian-friendly casserole.
• Add Vegetables: Incorporate some diced vegetables such as bell peppers, onions, or spinach into the casserole for added nutrition and flavor.
• Cheese Variations: Try using a combination of other cheeses, like cheddar or provolone, for a different flavor profile.
• Gluten-Free Version: Substitute the pasta with gluten-free pasta and check the marinara sauce ingredients to ensure it’s gluten-free.
• Spicy Version: Add some red pepper flakes to the sauce or use spicy marinara sauce for a bit of heat.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or coat it with non-stick spray.

Step 2: Layer the Ingredients

In the prepared baking dish, spread the uncooked pasta evenly. Pour the marinara sauce over the pasta and add the water or broth for extra flavor. Sprinkle the salt, garlic powder, and Italian seasoning on top of the pasta and sauce mixture. Add the frozen meatballs on top, evenly distributing them throughout the dish.

Step 3: Bake the Casserole

Cover the baking dish with aluminum foil and bake for 40 minutes. This will allow the pasta to cook and absorb the sauce, and the meatballs to warm through.

Step 4: Add the Cheese

After 40 minutes, remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese over the casserole. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

Once the cheese is golden and the casserole is bubbly, remove it from the oven. Let it sit for 5 minutes to cool slightly before serving. Garnish with chopped fresh basil or parsley if desired.

Tips for Making the Recipe

• Pasta Cooking: Since the pasta is uncooked, it will absorb the sauce as it bakes, so be sure to use enough liquid (water or broth) to fully cook the pasta. If the casserole looks too dry while baking, add a little more water.
• Frozen Meatballs: There’s no need to thaw the frozen meatballs before adding them to the casserole. They will cook through as the casserole bakes.
• Cheese Topping: For extra cheesy goodness, feel free to add more cheese on top before baking, or even use a combination of mozzarella and Parmesan for the perfect melt.
• To Avoid Overcooking: Be sure to cover the casserole with foil during the initial baking phase to trap moisture and prevent the pasta from drying out.
• For Crispier Cheese: If you like your cheese a little crispy, broil the casserole for the last 2-3 minutes of baking. Keep an eye on it to avoid burning.

How to Serve

This Dump-and-Bake Meatball Casserole is a hearty, filling meal on its own, but it pairs wonderfully with a side salad, garlic bread, or roasted vegetables. Serve it for dinner or pack it up for lunch the next day. This dish is best served hot and fresh from the oven, but it also holds up well for leftovers!

Make Ahead and Storage

Storing Leftovers

Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven until hot.

Freezing

To freeze, allow the casserole to cool completely, then cover it tightly with plastic wrap and foil. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and bake it at 350°F (175°C) until heated through, about 30-40 minutes.

Reheating

Reheat individual portions of the casserole in the microwave for 1-2 minutes or bake it at 350°F (175°C) until heated through, about 20 minutes, covering with foil to prevent drying out.

FAQs

1. Can I use fresh meatballs instead of frozen?

Yes, you can use fresh meatballs, but they may need a slightly longer baking time. Be sure they are cooked through before serving.

2. Can I substitute the marinara sauce with another type of sauce?

Yes, you can use other sauces like Alfredo or pesto, but the flavor profile will change. Marinara is the traditional choice for this recipe.

3. Is there a dairy-free option for the cheese?

Yes, use dairy-free cheese alternatives to make the casserole vegan and dairy-free.

4. Can I add vegetables to the casserole?

Absolutely! Add vegetables like bell peppers, mushrooms, or spinach to make it more nutritious and flavorful.

5. Can I use broth instead of water for extra flavor?

Yes, using broth (vegetable, chicken, or beef) will enhance the flavor of the casserole.

6. How can I make the casserole spicier?

Add some crushed red pepper flakes or use a spicy marinara sauce to kick up the heat.

7. Can I make this recipe ahead of time?

Yes, you can assemble the casserole ahead of time, refrigerate it, and bake it when you’re ready to serve.

8. How long will leftovers last?

Leftovers will last in the fridge for up to 3-4 days. Just make sure to store them in an airtight container.

9. Can I use gluten-free pasta for this recipe?

Yes, you can substitute gluten-free pasta for the regular pasta to make this dish gluten-free.

10. Can I make this casserole in a smaller dish?

Yes, you can adjust the recipe to fit a smaller baking dish. Just reduce the pasta and sauce proportionally to match the size of the dish.

Conclusion

This Dump-and-Bake Meatball Casserole is a quick and satisfying dinner that’s perfect for busy nights when you want a comforting meal with minimal effort. With just a few ingredients, you can create a cheesy, savory casserole that will please everyone at the table. Whether you’re feeding a family or meal prepping for the week, this dish is sure to become a go-to favorite for its simplicity and great taste.

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