Dump-and-Bake Meatball Casserole

A comforting, cheesy casserole filled with savory meatballs, gooey cheese, and perfectly cooked pasta, all made in one pot. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water
2 cups uncooked pasta (such as penne or rigatoni) Short pasta works best for soaking up sauce.
1 cup shredded mozzarella cheese Keep an eye on it to prevent burning.
1/4 cup grated Parmesan cheese
to taste fresh basil or parsley for garnish Adds a vibrant pop of color.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a casserole dish, combine frozen meatballs, pasta sauce, water, and uncooked pasta.
Cover the dish with foil and bake for about 40 minutes.
Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden.
Garnish with fresh herbs if desired, and serve hot.

Notes

This casserole keeps in the fridge for 3–4 days and can be frozen for 2–3 months in an airtight container. Reheat in the oven when ready to eat.