Delicious Dump and Bake Meatball Casserole for Busy Nights

A stress-free Dump and Bake Meatball Casserole, perfect for busy nights, combining savory meatballs and pasta.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Resting Time 10

Total Time 1 10

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

12 oz Uncooked Penne Pasta Short pasta shapes like rotini or rigatoni work best.
24 oz Marinara Sauce Store-bought or homemade.
2 cups Water or Broth Beef broth adds richer flavor.
12 oz Frozen Meatballs Homemade meatballs can be used if pre-cooked.
1 tbsp Italian Seasoning
1 tsp Garlic Powder Optional for extra flavor.
1 tsp Onion Powder Optional for enhanced savory taste.
2 cups Shredded Mozzarella Cheese For topping.
0.5 cup Grated Parmesan Cheese For topping.
2 tbsp Fresh Parsley Optional garnish.

Equipment

9x13-inch baking dish
aluminum foil

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and grease a 9x13-inch baking dish.
In the baking dish, combine uncooked penne pasta, marinara sauce, and water or broth. Add frozen meatballs, Italian seasoning, garlic powder, and onion powder; stir until mixed.
Cover the dish tightly with aluminum foil and bake for 35–40 minutes.
Remove foil and sprinkle shredded mozzarella and grated Parmesan cheese on top.
Return to oven and bake uncovered for an additional 10–15 minutes until cheese is bubbly and golden.
Allow to rest for 5–10 minutes, then garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 600IUVitamin C: 2mgCalcium: 350mgIron: 3mg

Notes

This dish can be prepped in advance and stored in the fridge for up to 24 hours before baking. Adjust baking time if starting from cold.

Tried this recipe?

Let us know how it was!