Description
A comforting dump-and-bake casserole featuring frozen meatballs, uncooked pasta, and a cheesy topping, perfect for busy weeknights.
Ingredients
- 1 pound frozen meatballs (beef, pork, chicken, or plant-based)
- 1 can (24 ounces) pasta sauce (marinara or tomato-basil)
- 1 cup water
- 2 cups uncooked pasta (penne, rigatoni, ziti, or shells)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a 9×13-inch casserole dish, pour in the pasta sauce and 1 cup water. Stir to combine.
- Add the frozen meatballs and uncooked pasta. Stir gently so the pasta is mostly submerged in the sauce.
- Cover the dish tightly with aluminum foil and bake for about 40 minutes.
- Carefully remove the foil and sprinkle mozzarella and Parmesan evenly over the casserole.
- Bake uncovered for an additional 10-15 minutes, until the cheese is bubbly and golden and the pasta is tender when pierced.
- Let rest for 5 minutes, garnish with chopped basil or parsley, and serve hot.
Notes
For gluten-free, use GF pasta and ensure meatballs are gluten-free. You can add vegetables like diced onions or bell peppers for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian