Dump and Bake Meatball Casserole
This easy dump and bake meatball casserole combines pasta, frozen meatballs, and jarred sauce into a cheesy one-pan dinner. No pre-cooking required!
Servings: 10 servings
Calories: 426kcal
Ingredients
- 16 ounces penne pasta uncooked
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 cups chicken broth low-sodium
- 2 jars marinara sauce (24 ounces each)
- 26 ounces frozen Italian meatballs (about 50-52 meatballs)
- 2 cups mozzarella cheese shredded
- fresh basil for garnish optional
Instructions
- Preheat oven to 375°F and position rack in the middle. Pour 16 ounces of uncooked penne pasta into a 9x13 baking dish, spreading it evenly.
- Add the finely chopped onion, minced garlic, and 1 tablespoon Italian seasoning to the pasta. Pour 2 cups chicken broth and both jars of marinara sauce over the mixture. Stir well to combine, making sure all pasta is submerged in liquid.
- Arrange the frozen meatballs in a single layer over the pasta mixture. Cover the baking dish tightly with heavy-duty aluminum foil, making sure it is tightly sealed around the edges.
- Place in a preheated oven and bake for 60 minutes. Carefully remove the foil (watch for steam) and check if the pasta is tender by testing a piece from the center. If needed, cover and cook for an additional 5-10 minutes.
- Once the pasta is tender, remove the foil and sprinkle 2 cups of mozzarella cheese evenly over the top. Switch oven to broil and cook for 2-3 minutes, watching carefully, until cheese is melted and golden brown.
- Remove from the oven and let it rest for 5-10 minutes. The sauce will continue to thicken as it stands. Garnish with fresh basil leaves and serve immediately. Enjoy!
Notes
- Place a foil-lined baking sheet underneath the casserole dish to catch any overflow.
- If your pasta isn't quite tender at 60 minutes, don't worry. Different brands may need an extra 5-10 minutes. Just cover it with foil and continue baking until perfectly al dente.
- The sauce might look a bit thin when first removed from the oven, but it will thicken as it rests.
- For make-ahead convenience, assemble everything except the cheese up to 24 hours in advance. Store covered in the refrigerator and add an extra 10-15 minutes to the baking time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 325°F oven until warmed through.
Nutrition
Calories: 426kcal | Carbohydrates: 37g | Protein: 23g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 358mg | Potassium: 356mg | Fiber: 2g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg
