Dump and Bake Meatball Casserole (Print Version)
A no-fuss pasta casserole with meatballs and melted mozzarella that practically makes itself in the oven with minimal prep.
# Ingredients:
01 -
24 ounce jar pasta sauce
02 -
3 cups water
03 -
16 ounce box penne pasta
04 -
16 ounce bag shredded mozzarella cheese
05 -
12 ounce bag frozen meatballs, thawed
06 -
2 teaspoons dried parsley flakes
# Steps:
01 -
Preheat oven to 425°F and grease a 9x13-inch casserole dish.
02 -
Add uncooked pasta to the dish. Pour water and pasta sauce over the pasta. Stir to fully coat.
03 -
Add half of the meatballs evenly over the pasta, then sprinkle with half of the mozzarella cheese.
04 -
Add the remaining meatballs in neat rows or columns, then sprinkle with the rest of the mozzarella cheese.
05 -
Sprinkle parsley flakes over the top. Cover the dish tightly with foil.
06 -
Bake for 25 minutes.
07 -
Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling and pasta is tender.
08 -
Let rest for 5 minutes before serving.
# Notes:
01 -
Make-Ahead Tips: Assemble casserole up to one day in advance and refrigerate. Add 5 extra minutes to the bake time if starting from cold.
02 -
Storage: Cover tightly or transfer leftovers to an airtight container. Refrigerate for 3 to 4 days.
03 -
Freezing Instructions: Assemble but do not bake. Cover tightly with foil and freeze for up to 2 months. Bake from frozen at 375°F for 60-70 minutes or thaw overnight and bake as directed.
04 -
Customization Ideas: Use your favorite jarred sauce (vodka, basil garlic, or spicy arrabbiata). Try other shredded cheeses like provolone or a cheddar blend for a fun twist.
05 -
Substitutions: Swap penne for shells, elbows, or bowties. Use turkey or chicken meatballs for a leaner option.