Dump and Bake Meatball Marinara Casserole
This fuss-free meatball marinara casserole is a one-dish oven-baked dinner that comes together with minimal preparation. Requiring only a handful of pantry staples and less than an hour from start to finish, it’s a crowd-pleasing recipe ideal for busy weeknights.
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Servings: 8
Ingredients
- 2 cups shredded mozzarella split into two equal portions
- 1 14 oz bag of frozen pre-cooked meatballs
- 3 cups of plain water
- 1 24 oz bottle of marinara pasta sauce
- ½ teaspoon crushed red chili flakes optional, for heat
- 16 oz dry penne or rotini pasta uncooked
- Finely chopped fresh parsley for garnish
Instructions
- Set the oven to preheat at 425°F (220°C).
- In a 9x13-inch oven-safe dish, pour in the water along with the marinara sauce and crushed red pepper flakes if using. Whisk the mixture until uniform.
- Scatter the uncooked pasta evenly across the baking dish and mix well to ensure each piece is coated in the sauce blend.
- Distribute the frozen meatballs over the top of the pasta, pressing them gently to submerge at least halfway in the sauce.
- Seal the baking dish tightly with aluminum foil to retain moisture, and place it in the oven.
- Bake for 30 minutes, then take the foil off. Carefully stir the contents to combine the pasta and sauce, checking the texture of the pasta. If it’s not yet tender, re-cover and continue baking for an additional 5 to 10 minutes.
- Once the pasta is al dente, fold in 1 cup of the shredded mozzarella until it melts and blends into the dish.
- Sprinkle the remaining mozzarella cheese over the top layer and return the casserole to the oven, uncovered.
- Bake for 10 to 15 minutes longer, or until the cheese topping is golden and bubbling.
- Let the casserole stand for 5 to 10 minutes before serving. Garnish with fresh chopped parsley.
Notes
- Sealing the dish tightly with foil helps generate steam, allowing the pasta to cook evenly in the sauce.
- Pasta texture may vary; continue baking briefly if needed for desired tenderness.
- For added richness, a dusting of grated Parmesan over the mozzarella before the final bake creates a crisp, flavorful crust.