Dump-and-Bake Meatball Casserole
A simple and comforting one-dish recipe that combines tender meatballs, pasta, and a flavorful sauce baked to perfection.
Equipment
- Casserole Dish
- Mixing Bowl
Ingredients
- 1 lb Frozen Meatballs
- 1 can Pasta Sauce 24 ounces
- 1 cup Water
- 2 cups Uncooked Pasta Penne or rigatoni
- 1 cup Shredded Mozzarella Cheese
- 0.25 cup Grated Parmesan Cheese
- Fresh Basil or Parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large casserole dish, combine the frozen meatballs, pasta sauce, and water. Stir to mix.
- Sprinkle the uncooked pasta evenly over the meatball mixture, pressing down slightly to submerge.
- Tightly cover the casserole dish with aluminum foil.
- Bake in the preheated oven for about 40 minutes.
- After 40 minutes, remove the foil and sprinkle the mozzarella and Parmesan cheese on top. Bake uncovered for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Allow the casserole to rest for a few minutes before serving. Garnish with fresh basil or parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.