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Dump & Bake Meatball Casserole

A quick and easy meatball casserole with tangy marinara, savory meatballs, and gooey cheese, perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 jar 24 oz marinara sauce Fresh-tasting sauce makes a big difference.
  • 3 cups water Helps the pasta cook in the oven.
  • 12 oz uncooked pasta (ziti, penne, or rotini) Ziti holds sauce nicely.
Main Ingredients
  • 1 bag frozen meatballs (about 1–1.5 lbs) No thawing required.
  • 2 cups shredded mozzarella cheese Gooey and melty.
  • 1/2 cup grated Parmesan Gives a salty, nutty top.
  • 1 tsp Italian seasoning For a little herbal warmth.
Garnish
  • fresh basil or parsley Optional, brightens every bite.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large 9x13 baking dish, add the uncooked pasta, marinara sauce, and 3 cups of water. Stir to combine.
  3. Place the frozen meatballs evenly over the top — there’s no need to stir them in.
  4. Cover the dish tightly with foil and bake for 35 minutes.
Cooking
  1. Remove the foil, stir gently to distribute any sauce, and then sprinkle mozzarella and Parmesan over the top.
  2. Bake uncovered for another 10–15 minutes until bubbly and golden.
  3. Sprinkle the Italian seasoning and fresh herbs, then let rest for 5 minutes before serving.

Notes

For best results, use high-quality marinara and consider adding fresh garlic for extra flavor. Leftover ideas include turning it into a meatball melt sandwich.