50-Minute Dump-and-Bake Meatball Casserole
A simple, no-fuss meatball casserole that requires minimal prep and bakes in one dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
- Diet: Low Lactose
Ingredients
Scale
- 1 lb frozen meatballs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 8 oz uncooked pasta (penne or rotini)
Instructions
- Preheat oven to 375°F.
- Spread uncooked pasta in a 9×13 baking dish.
- Top with frozen meatballs.
- Pour marinara sauce over meatballs and pasta.
- Dollop ricotta cheese over the sauce.
- Sprinkle with mozzarella, Parmesan, Italian seasoning, and garlic powder.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for 10 more minutes until bubbly.
Notes
- Use any pasta shape you prefer.
- Add vegetables like bell peppers or spinach if desired.
- Let stand 5 minutes before serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 6g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Find it online: https://bibodo.com/dump-and-bake-meatball-casserole-recipe/