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Dump-and-Bake Meatball Casserole
Ready to experience comfort food without the fuss? Meet the Dump-and-Bake Meatball Casserole! It’s so easy, it practically cooks itself—just like magic (or possibly a lazy Sunday).
It’s a casserole so simple that even your reluctance to cook might be swept off its feet!
Video
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Ingredients
- 1 lb frozen meatballs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup cooked pasta (penne or rotini)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 375°F (190°C).
In a large baking dish, combine frozen meatballs, marinara sauce, cooked pasta, garlic powder, Italian seasoning, salt, and pepper.
Sprinkle shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle Parmesan cheese over the top, and bake uncovered for an additional 15 minutes until cheese is bubbly and golden.
Kitchen Tools
- Large baking dish
- Aluminum foil
- Mixing spoon
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Absolutely! Just make sure they are fully cooked before adding to the casserole.
Yes, you can assemble it ahead of time and refrigerate it until you're ready to bake.
You can substitute with any tomato sauce or even a cheese sauce if you prefer.
Yes, the casserole can be frozen before baking. Just bake it from frozen, adding extra time.
Feel free to add veggies or spices that you like to customize your casserole!
Reheat in the microwave or oven until heated through. Add a splash of water if it's too dry.
Definitely! Just swap meatballs for your favorite plant-based variety.