Clean recipe · onehotoven.com
Dump and Bake Meatball Pasta Casserole
This Meatball Pasta Casserole is made with uncooked pasta, frozen meatballs, jarred sauce, and mozzarella, all baked together in one 9 x 13-inch dish. There’s no need to boil the pasta or thaw the meatballs first, making it a practical dinner for busy nights or casual gatherings.
Original recipe: onehotoven.com
- Yield:
- 8 servings
- Prep:
- 10 min
- Cook:
- 50 min
- Total:
- 70 min
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Ingredients
- 16 ounces rotini pasta (uncooked; penne or ziti may be substituted)
- 24 ounces spaghetti sauce (or marinara sauce)
- 2 cups water
- 1 cup milk
- 14 ounces frozen meatballs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1½ cups mozzarella cheese (shredded - or as much as you like)
- parmesan cheese and herbs for garnish
Instructions
- Heat the oven to 425°F. Lightly coat a standard 9 x 13-inch baking dish with cooking spray.
- Add the uncooked pasta, spaghetti sauce, milk, water, frozen meatballs, garlic powder, onion powder, basil, oregano, and salt to the baking dish. Stir well to combine, making sure the pasta is coated with the liquid.
- Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Remove the dish from the oven and stir the pasta and meatballs well. Cover again and bake for 10 more minutes.
- Remove the foil and check the pasta. It should be tender but not mushy. Sprinkle the mozzarella evenly over the casserole and bake uncovered for about 5 minutes, or until the cheese is melted.
- Let the casserole rest for 10 minutes before serving. Garnish with Parmesan cheese or fresh herbs, if desired.