Dump and Bake Meatball Casserole
Easy to make and fun to eat Dump and Bake Meatball Casserole is always a dinner winner. It’s meaty, saucy, and cheesy perfection! Use a 9x13 baking dish.
Ingredients
- 1 bag frozen meatballs, defrosted (about 12-15 meatballs)
- 1 jar marinara or spaghetti sauce
- 2 cups water
- ½-¾ pound penne pasta, cooked according to package directions (about 2-3 cups cooked)
- 1 tsp. Italian seasoning
- 1 ½ c. Mozzarella cheese
- ½ c. Pecorino Romano
- ½ c. Parmesan cheese grated
- ¼ cup fresh parsley, finely chopped
Instructions
- Preheat the oven to 400 degrees.
- Cook the pasta according to package directions, maybe 1 minute less. Drain and set aside.
- To a large pot, add the defrosted meatballs, marinara sauce, water, cooked pasta, and Italian seasoning. Gently stir together and heat on low.
- Prepare a 9x13 pan with cooking spray. Add the meatball and pasta mixture.
- Bake covered for 35 minutes.
- Uncover the dish and sprinkle the top with Mozzarella cheese and Pecorino Romano. Bake uncovered for an additional 10-15 minutes. Let sit for 10 minutes before serving.
- Sprinkle over the casserole fresh parsley and parmesan cheese. Serve and enjoy!
Nutrition Facts
Calories: 480kcal, Carbohydrates: 23g, Protein: 31g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 97mg, Sodium: 919mg, Potassium: 510mg, Fiber: 2g, Sugar: 4g, Vitamin A: 815IU, Vitamin C: 7mg, Calcium: 480mg, Iron: 2mg