Dump Bake Meatball Casserole (Print)
Tender meatballs, pasta, and melted cheese baked in rich tomato sauce—comforting flavors with easy oven prep.
# Ingredients:
→ Protein
01 -
450 grams frozen or fresh meatballs
→ Pasta
02 -
300 grams elbow macaroni or rotini pasta
→ Sauces & Seasonings
03 -
720 millilitres tomato marinara sauce
04 -
1 teaspoon Italian seasoning
05 -
1 teaspoon minced garlic or 0.5 teaspoon garlic powder
→ Cheese
06 -
150 grams shredded mozzarella cheese
07 -
45 grams grated Parmesan cheese
→ Optional Garnish
08 -
2 tablespoons chopped fresh parsley
# Steps:
01 -
Preheat oven to 190°C and generously grease a 33 x 23 cm baking dish to prevent sticking and facilitate cleaning.
02 -
Boil pasta in salted water until just al dente. Drain thoroughly to avoid overcooking during baking.
03 -
In a large mixing bowl, gently combine cooked pasta, meatballs, marinara sauce, Italian seasoning, and garlic. Stir until all ingredients are evenly coated.
04 -
Transfer mixture evenly into the prepared baking dish. Distribute shredded mozzarella and Parmesan cheeses uniformly across the surface.
05 -
Bake uncovered for 25–30 minutes, or until cheese is melted, golden, and the casserole is bubbling throughout.
06 -
Remove from oven, optionally garnish with chopped fresh parsley, and rest for several minutes before slicing and serving.
# Additional Notes:
01 -
Thaw meatballs fully before assembling for consistent cooking and texture.
02 -
Slightly undercook pasta to ensure it maintains shape and absorbs sauce during baking.
03 -
Reserve a portion of the cheese for the top layer to achieve a crisp, golden crust.
04 -
If cheese browns rapidly, tent baking dish with foil for remainder of baking time.
05 -
Allow dish to rest after baking to set and enable clean portioning.