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Dump-and-Bake Meatball Parmesan Casserole - A Cozy, No-Fuss Weeknight Dinner

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Frozen fully cooked meatballs (about 24–32 small to medium meatballs, 20–24 ounces)
  • Dry pasta (12 ounces short pasta like ziti, penne, or rotini)
  • Marinara sauce (3 to 4 cups, or two 24-ounce jars if you like it saucy)
  • Water or low-sodium chicken broth (1.5 to 2 cups, helps cook the pasta)
  • Shredded mozzarella (2 cups)
  • Grated Parmesan (1/2 cup, plus extra for serving)
  • Ricotta or cottage cheese (optional, 1 cup for extra creaminess)
  • Olive oil (1 tablespoon, for greasing the dish)
  • Italian seasoning (1 teaspoon)
  • Garlic powder (1/2 teaspoon)
  • Red pepper flakes (optional, a pinch)
  • Fresh basil or parsley (optional, for garnish)
  • Salt and black pepper (to taste)

Method
 

  1. Heat the oven. Preheat to 400°F (200°C). Lightly oil a 9x13-inch baking dish so nothing sticks.
  2. Mix the sauce base. In a large bowl, stir together marinara, water or broth, Italian seasoning, garlic powder, red pepper flakes, and a pinch of salt and pepper. You want a loose, pourable sauce because the pasta will absorb liquid as it bakes.
  3. Layer the pasta and meatballs. Scatter the dry pasta evenly in the baking dish. Add the frozen meatballs on top. If any are very large, cut them in half so they reheat evenly.
  4. Add the sauce. Pour the sauce mixture over the pasta and meatballs. Shake the dish or press gently with a spoon to ensure the pasta is mostly submerged. If it looks dry, add another 1/2 cup of water.
  5. Cheese it lightly to start. Sprinkle half the mozzarella and half the Parmesan over the top. If using ricotta, dot spoonfuls across the surface.
  6. Cover and bake. Tightly cover the dish with foil. Bake for 35–40 minutes, until the pasta is nearly tender and the sauce is bubbling around the edges.
  7. Uncover and finish. Remove the foil. Stir gently to redistribute sauce. Top with the remaining mozzarella and Parmesan. Bake uncovered for 10–15 minutes more, until the cheese is melted, lightly golden, and the pasta is fully tender.
  8. Rest and garnish. Let the casserole rest for 5–10 minutes so it sets. Sprinkle with fresh basil or parsley. Taste and adjust salt and pepper before serving.