Description
Hearty dump and bake meatball casserole brings comfort straight from Italian kitchens to dinner tables. Cheesy pasta, juicy meatballs, and simple preparation make this meal a quick winner for hungry families craving delicious home cooking.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) frozen meatballs (beef, chicken, or turkey)
- 12 ounces (340 grams) uncooked penne or rotini pasta
- 3 cups marinara sauce
- 3 cups water (or low-sodium chicken broth)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly coat a 9×13-inch baking dish with cooking spray or butter.
- Spread uncooked pasta across the bottom of the prepared baking dish in an even layer.
- Pour marinara sauce and water (or broth) over the pasta, stirring gently to ensure all pasta is coated and liquid is distributed evenly.
- Sprinkle garlic powder, onion powder, Italian seasoning, salt, and black pepper across the surface for enhanced flavor.
- Distribute frozen meatballs uniformly over the pasta and seasoned liquid, ensuring consistent coverage.
- Seal the baking dish tightly with aluminum foil and bake for 35 minutes, allowing pasta to absorb liquid and cook.
- Remove foil, stir the contents to prevent sticking and promote even cooking.
- Generously scatter mozzarella and Parmesan cheese across the top of the casserole.
- Return to the oven uncovered and bake for an additional 10-15 minutes until cheese melts completely and turns golden and bubbly.
- Garnish with freshly chopped parsley and serve immediately alongside garlic bread or a crisp salad.
Notes
- Swap pasta for whole wheat or gluten-free options to accommodate dietary restrictions without compromising taste.
- Reduce sodium by using low-sodium marinara sauce and cutting back on added salt.
- Enhance protein content by selecting lean turkey or chicken meatballs instead of traditional beef varieties.
- Boost vegetable intake by mixing in fresh spinach or diced zucchini before baking for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 426 kcal
- Sugar: 5 g
- Sodium: 576 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 70 mg