Dump and Bake Meatball Casserole
This Dump and Bake Meatball Casserole is a comforting, one-pan dinner with minimal prep! The pasta and meatballs cook together in a rich marinara sauce, right in the casserole dish. With a sprinkle of melted cheese on top, this will become a firm family favorite.
Servings: 6 servings
Ingredients
- 12 ounces package short-cut pasta
- 2 pounds button mushrooms cleaned and halved
- 24 ounces marinara sauce one jar
- 3 cups stock or broth any works
- 3-6 cloves garlic minced
- 14 ounces frozen meatballs thawed, store-bought, one pack
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Kosher salt and pepper to taste
- freshly chopped parsley optional
Instructions
- Preheat the oven to 425°F. Use an extra-large baking dish, and add the 12 ounces package short-cut pasta, 2 pounds button mushrooms, 24 ounces marinara sauceand 3 cups stock or broth. Add 3-6 cloves garlic (minced) as much as you like. Stir well to combine.
- Nestle in the thawed 14 ounces frozen meatballs.
- Cover with aluminum foil or parchment paper and bake for 40-45 minutes, stirring well halfway through. If at any time your pasta seems a bit dry, add an extra 1/2 cup of stock or filtered water.
- Remove the cover and stir to combine (Check the pasta doneness; it should be mostly cooked at this time, but that depends on the type of pasta you're using. If it's still quite firm, stir well, cover again, and give it 6-8 more baking time.
- Sprinkle with the 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese. Return the dish to the oven and continue to bake for 10-15 minutes.
- Taste and season with Kosher salt and pepper, as needed. Garnish with freshly chopped parsley, if desired.
Notes
Variations & Tips:
- Want more veggies? Add diced, chargrilled bell peppers (from a jar) to the casserole along with the other ingredients in step 1.
- Stir a few spoonfuls of basil pesto into the dish in step 4 for a herby hit.
- Different types and shapes of pasta may absorb more water and/or have longer cook times, so you may need to add more broth to the casserole and bake it for a bit longer. Just keep an eye on it and adjust as needed.
- Sprinkle toasted breadcrumbs over the baked casserole for a bit of crunch.
- It's important to cover the dish during the first portion of the bake time as it keeps everything moist, which stops the pasta drying out.
- You can use homemade meatballs, too. Use your favorite recipe, just make sure the total weight of the meatball mixture comes to 14 ounces.
- If the sauce in the casserole seems a bit watery when it comes out of the oven, cover the dish and let it sit for 5-10 minutes so the pasta can absorb excess liquid, thickening the sauce.
- For a creamy finish, dot the casserole with ricotta just before sprinkling on the mozzarella and Parmesan cheeses.
Storage & Reheating:
- Storage: Allow to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
- Freezing: You can tightly wrap the unbaked casserole in plastic wrap and foil, then freeze it for up to 3 months. When ready to bake, remove the plastic wrap and cover with foil. Bake from frozen at 425°F for one hour and 30 minutes (covered), then continue with the recipe as usual.
- Reheating: Add a splash of water to the casserole dish, then cover with foil. Bake in an oven preheated to 350°F for 20-30 minutes until piping hot throughout. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.
Nutrition
Calories: 544kcal | Carbohydrates: 57g | Protein: 31g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 70mg | Sodium: 1319mg | Potassium: 1173mg | Fiber: 5g | Sugar: 10g | Vitamin A: 998IU | Vitamin C: 13mg | Calcium: 213mg | Iron: 3mg