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Dump and Bake Meatball Casserole

A no-fuss, no-boil pasta casserole made with frozen meatballs, marinara sauce, and layers of gooey melted cheese. The perfect weeknight comfort meal!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Casserole, Main Course
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz uncooked penne or rotini pasta
  • 24 oz jar marinara sauce use your favorite brand
  • 3 cups water or beef broth
  • 14 oz frozen fully cooked meatballs
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 2.5 cups shredded mozzarella cheese divided
  • 0.25 cup grated Parmesan cheese
  • fresh basil or parsley for garnish

Equipment

  • 9x13 inch baking dish
  • Aluminum foil
  • Mixing spoon
  • Measuring cups

Method
 

  1. Preheat oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. Add uncooked pasta, marinara sauce, and water or broth to the dish and stir to coat evenly.
  3. Arrange frozen meatballs evenly and sprinkle with Italian seasoning, garlic powder, and onion powder.
  4. Cover tightly with foil and bake for 35 minutes.
  5. Remove foil, stir gently, and add 1 cup mozzarella through the middle. Top with remaining mozzarella and Parmesan.
  6. Bake uncovered for another 10–15 minutes until cheese is golden and bubbly.
  7. Garnish with fresh basil or parsley before serving.

Notes

Perfect for weeknights — no need to pre-cook the pasta! Serve with garlic bread and salad for a complete meal.