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Dump-and-bake meatball casserole with golden melted cheese and marinara sauce in a 9x13 baking dish

Dump-and-Bake Meatball Casserole

A simple, hearty one-dish dinner made with frozen meatballs, pasta sauce, uncooked pasta, and melted cheese. Just combine everything in a baking dish and let the oven do the work.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb frozen meatballs
  • 24 oz pasta sauce 1 can, marinara recommended
  • 1 cup water
  • 2 cup uncooked pasta penne or rigatoni
  • 1 cup shredded mozzarella cheese whole-milk preferred
  • 0.25 cup grated Parmesan cheese freshly grated recommended
  • fresh basil or parsley optional, for garnish

Equipment

  • 9x13 inch casserole dish
  • Aluminum foil
  • Wooden spoon

Method
 

  1. Preheat your oven to 375 degrees F. Position the rack in the center of the oven.
  2. In a 9x13 inch casserole dish, combine the frozen meatballs, pasta sauce, water, and uncooked pasta. Stir well until the pasta is evenly coated with the sauce and spread into an even layer. Make sure the liquid covers most of the pasta.
  3. Cover the dish tightly with aluminum foil. Bake for 40 minutes without lifting the foil. The steam inside is what cooks the pasta through.
  4. Remove the foil carefully. Check that the pasta is nearly tender. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
  5. Return the dish to the oven uncovered and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown. For an extra-crispy top, broil for the last 2 to 3 minutes.
  6. Let the casserole rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

Use a high-quality marinara sauce for best flavor. Do not lift the foil during the first bake or the pasta will not cook through properly. If using fresh meatballs, reduce water by 2 to 3 tablespoons. Assemble ahead and refrigerate until ready to bake. Freezes well for up to 3 months.