🍝 Easy Dump-and-Bake Meatball Casserole: Minimal Prep, Maximum Flavor 🧀
Looking for a delicious, comforting weeknight meal that requires almost no effort? Say hello to the Easy Dump-and-Bake Meatball Casserole! This recipe is a true champion of convenience, using uncooked pasta and pre-cooked frozen meatballs to create a satisfying, cheesy dinner with minimal cleanup. It's a family-friendly favorite perfect for busy schedules.
🌟 Why You'll Love This Recipe
- Minimal Prep: True to its name, you just dump the ingredients into a baking dish! No need to boil pasta or brown meatballs beforehand.
- One-Pan Meal: Everything cooks together in a single casserole dish, making cleanup a breeze.
- Maximum Flavor: The pasta cooks directly in the sauce and liquid, absorbing all those rich, Italian flavors as it bakes.
- Customizable: Easily swap out pasta shapes, meatballs, or add in your favorite vegetables and seasonings.
🛒 Ingredients
| Item | Quantity | Notes |
| Uncooked Pasta | 16 oz (1 box) | Short-cut pasta like rotini, ziti, penne, or bowtie works best. |
| Pasta Sauce | 24 oz (1 jar) | Use a good-quality marinara or spaghetti sauce for the best flavor. |
| Water | 3 cups | Essential for cooking the dry pasta in the oven. |
| Pre-cooked Frozen Meatballs | 14 oz to 1 lb (1 bag) | Italian-style or turkey meatballs are great. Thawing them overnight in the fridge is highly recommended for even cooking. |
| Shredded Mozzarella Cheese | 2 cups | Use whole milk mozzarella for the best melt! |
| Kosher Salt | 1 teaspoon | |
| Optional Seasonings | 1 tsp Italian seasoning, 1 tsp dried basil, $\frac{1}{2}$ tsp garlic powder, $\frac{1}{2}$ tsp crushed red pepper flakes | For an extra flavor boost. |
👩🍳 Instructions
Step 1: Preheat and Prep
- Preheat your oven to 425°F (220°C).
- Lightly spray a 9x13 inch baking dish with cooking spray.
Step 2: Dump and Stir
- Add the uncooked pasta, pasta sauce, water, thawed meatballs, and kosher salt (plus any optional seasonings) into the prepared baking dish.
- Stir everything together thoroughly until the pasta is completely submerged in the liquid and evenly coated with the sauce. Ensure the pasta is not poking up out of the liquid.
Step 3: Bake Covered
- Cover the baking dish tightly with aluminum foil.
- Bake for 30 minutes.
- Remove the dish from the oven, carefully remove the foil, and give the casserole a good stir.
- Check the pasta for doneness. If it's still crunchy, re-cover and bake for another 5-10 minutes. The pasta should be al dente (tender but firm).
Step 4: Add Cheese and Finish
- Once the pasta is cooked, sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
- Return the dish to the oven uncovered and bake for another 5-10 minutes, or until the cheese is completely melted, bubbly, and slightly golden brown.
Step 5: Rest and Serve
- Carefully remove the casserole from the oven. Let it rest for 5-10 minutes to allow the sauce to set slightly.
- Serve hot, garnished with fresh basil or a sprinkle of grated Parmesan cheese, if desired.
💡 Tips and Variations
- The Thaw: While some recipes say you can use frozen meatballs, we recommend thawing them overnight in the refrigerator for the best, most consistent results.
- The Sauce Matters: Since there are so few ingredients, using a high-quality, flavorful jarred pasta sauce makes a big difference in the final taste.
- Add Veggies: Feel free to mix in $\frac{1}{2}$ to 1 cup of chopped veggies, such as diced onions, bell peppers, or fresh spinach, when you first dump the ingredients. For firmer vegetables like peppers, chop them small or sauté them briefly beforehand.
- Make it Creamy: Stir in $\frac{1}{2}$ cup of ricotta cheese or a dollop of cream cheese when you add the mozzarella for a richer, creamier texture.
- Spiciness: Add a pinch of crushed red pepper flakes for a little kick!
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