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Dump and Bake Meatball Casserole

A hearty and comforting casserole made with beef meatballs, penne pasta, marinara sauce, and generous amounts of cheese, perfect for family gatherings and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta & Sauces
  • 26 ounces marinara sauce Opt for a high-quality, no-sugar-added variety.
  • 2 cups beef broth Use low-sodium options to control sodium intake.
  • 2 cups dry penne pasta Can substitute with whole grain or gluten-free pasta.
Proteins
  • 24 ounces frozen beef meatballs Choose grass-fed beef meatballs for better flavor.
Seasoning & Cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes Optional for added heat.
  • 2 cups shredded mozzarella cheese Divided into two portions.
  • ¼ cup grated Parmesan cheese
Garnish
  • 1 bunch fresh parsley or basil For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Spray a 9×13-inch baking dish with nonstick cooking spray.
  3. In the prepared dish, pour in the marinara sauce and beef broth. Add garlic powder, Italian seasoning, onion powder, salt, black pepper, and optional red pepper flakes, stirring well to combine.
  4. Sprinkle dry uncooked penne pasta into the sauce mixture, ensuring it’s mostly submerged.
  5. Arrange the frozen meatballs in a single layer over the pasta, gently pressing them into the sauce.
  6. Sprinkle half of the mozzarella cheese over the meatballs.
Baking
  1. Cover the dish tightly with aluminum foil and bake for 35 to 40 minutes.
  2. Uncover, stir slightly, and top with remaining mozzarella and all of the Parmesan cheese.
  3. Bake uncovered for an additional 10 to 15 minutes, until cheese is melted and golden.
  4. Allow to rest for 5 minutes before serving, garnishing with fresh parsley or basil.

Notes

To reheat, use an oven or air fryer at 350°F for about 20 min. Leftovers can last in the fridge for 3-4 days or be frozen for up to 3 months.