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Dump-and-Bake Meatball Casserole

Effortless Dump-and-Bake Meatball Casserole Bliss

This Dump-and-Bake Meatball Casserole combines savory meatballs, pasta, and gooey cheese for a satisfying meal in just 60 minutes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 24 ounces Frozen Meatballs Substitute with fresh meatballs or plant-based alternatives if desired.
  • 24 ounces Pasta Sauce Use homemade or store-bought varieties.
  • 2 cups Water Adjust based on pasta type to prevent excess liquid.
  • 8 ounces Pasta (e.g., penne, rotini) Consider gluten-free pasta for a gluten-free variation.
For the Topping
  • 1 cup Cheddar Cheese Swap with mozzarella or a dairy-free cheese for a vegan-friendly option.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be used for a non-dairy alternative.

Equipment

  • Large Casserole Dish

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In your large casserole dish, combine the frozen meatballs and your chosen pasta sauce. Pour in the uncooked pasta, allowing it to settle among the meatballs.
  3. Pour in the necessary amount of water over the mixture, ensuring that the pasta is adequately covered. Stir everything gently until well combined.
  4. Cover your casserole dish tightly with aluminum foil and bake for 40 minutes.
  5. After baking, sprinkle a layer of cheddar and Parmesan cheeses over the top.
  6. Return the uncovered casserole to the oven and bake for an additional 10 minutes until the cheese is melted and slightly crispy.
  7. Let the casserole cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 65mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months. Thaw overnight and reheat at 350°F for 20-25 minutes.

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