This Dump-and-Bake Meatball Casserole is the answer to busy nights and family dinners. With just a few simple steps, you can prepare a hearty, cheesy, and delicious meal without even boiling the pasta! Perfect for busy weeknights or a cozy weekend, this recipe requires minimal prep time and leaves you with minimal clean-up. The best part? Everything cooks together in the same dish, infusing the pasta with rich tomato and savory meatball flavors.
Ingredients
- 12 oz uncooked pasta (penne, rigatoni, or shells)
- 2 cups marinara sauce (your favorite brand or homemade)
- 2 cups water
- 1/2 cup heavy cream or milk (optional, for added creaminess)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 24 frozen meatballs, thawed (homemade or store-bought)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Equipment Needed
- 9×13-inch baking dish
- Aluminum foil
- Large spoon