50-Minute Dump-and-Bake Meatball Casserole You’ll Love!
A quick and easy meatball casserole that can be prepared in just 50 minutes, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 pound frozen meatballs
- 2 cups marinara sauce
- 1 cup uncooked pasta
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the frozen meatballs, marinara sauce, uncooked pasta, Italian seasoning, garlic powder, salt, and pepper.
- Mix well to ensure the pasta is coated with the sauce.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, stir the mixture, and top with mozzarella and Parmesan cheese.
- Bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use homemade meatballs if preferred.
- For a healthier option, use whole wheat pasta.
- Can be made ahead and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg