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Dump-and-Bake Meatball Casserole

A quick and easy one-pan meatball casserole loaded with pasta and cheese, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound frozen meatballs No need to thaw
  • 1 can (24 ounces) pasta sauce Any tomato-based sauce can be used
  • 1 cup water Needed to cook the pasta
  • 2 cups uncooked pasta (such as penne or rigatoni) Experiment with different shapes
  • 1 cup shredded mozzarella cheese For topping
  • 1/4 cup grated Parmesan cheese For topping
  • to taste Fresh basil or parsley For garnish

Method
 

Preparation and Cooking
  1. Preheat the oven to 375°F.
  2. In a casserole dish, combine frozen meatballs, pasta sauce, water, and uncooked pasta.
  3. Cover the dish with foil and bake for about 40 minutes.
  4. Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden.
  5. Garnish with fresh herbs if desired and serve hot.

Notes

For added flavor, brown meatballs in a skillet before combining. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Serve with a green salad or garlic bread.