Dump and Bake Meatball Casserole
A hearty, cheesy one-dish dinner made with frozen meatballs, uncooked penne pasta, marinara sauce, and melted mozzarella — all baked together in a single pan with zero fuss and maximum flavor.
Ingredients
- 1 12 oz box uncooked penne pasta
- 1 24 oz jar marinara sauce
- 3 cups water or beef broth for more flavor
- 1 1 lb bag frozen meatballs (about 24 meatballs)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder optional
- 1/2 teaspoon onion powder optional
- 1½ cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil.
- Add the dry penne, marinara sauce, water or broth, frozen meatballs, Italian seasoning, garlic powder, and onion powder to the prepared baking dish. Stir to combine, making sure the pasta is fully submerged in the liquid.
- Cover the dish tightly with aluminum foil and bake for 35–40 minutes, until the pasta is tender and the liquid has been absorbed.
- Carefully remove the foil and sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, until the cheese is melted, golden, and bubbling.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
Seal the foil tightly to trap steam so the pasta cooks evenly.
Beef broth in place of water adds a deeper, richer flavor to the sauce.
Do not skip the resting time — it helps the casserole set for easier serving.
Leftovers store well in the refrigerator for up to 4 days. Add a splash of water or broth when reheating to loosen the sauce.
This casserole can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Beef broth in place of water adds a deeper, richer flavor to the sauce.
Do not skip the resting time — it helps the casserole set for easier serving.
Leftovers store well in the refrigerator for up to 4 days. Add a splash of water or broth when reheating to loosen the sauce.
This casserole can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
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