Dump and Bake Meatball Casserole
Dump and Bake Meatball Casserole is an easy one-dish dinner with frozen meatballs, pasta, and bubbly melted cheese.
Ingredients
- 26 ounces marinara sauce
- 2 cups beef broth
- 2 cups dry penne pasta uncooked
- 24 ounces frozen beef meatballs about 24 to 26 meatballs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 2 cups shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil for garnish optional
Instructions
- Preheat oven to 425°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Pour marinara sauce and beef broth into the prepared dish. Add garlic powder, Italian seasoning, onion powder, salt, pepper, and red pepper flakes. Stir to combine.
- Add the dry uncooked penne pasta to the sauce mixture and stir to coat, making sure pasta is mostly submerged.
- Arrange frozen meatballs in a single layer over the pasta mixture, pressing them slightly into the sauce.
- Sprinkle half of the mozzarella over the meatballs. Cover the dish very tightly with aluminum foil.
- Bake covered for 35 to 40 minutes, until pasta is tender. Carefully remove the foil and stir gently.
- Top with remaining mozzarella and all of the Parmesan cheese. Return to oven uncovered and bake 10 to 15 more minutes until cheese is melted and golden.
- Let rest 5 minutes before serving. Garnish with fresh parsley or basil if desired.
Notes
- Sealing the foil tightly is essential. Any gaps let steam escape and will leave the pasta undercooked.
- Beef broth adds more flavor than plain water — do not skip it.
- Store leftovers in the fridge for up to 4 days. The casserole reheats beautifully with a splash of added broth.
- Freeze leftovers for up to 3 months in airtight containers.