Here’s a simple recipe for Dump and Bake Meatball Casserole:
Ingredients:
- 1 pound uncooked Italian-style meatballs (frozen or homemade)
- 1 can (24 ounces) marinara sauce
- 2 cups uncooked rotini pasta
- 2 cups water
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish with cooking spray.
- In the prepared baking dish, add the uncooked meatballs, marinara sauce, uncooked rotini pasta, water, Italian seasoning, and half of the shredded mozzarella cheese. Stir everything together until well combined.
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 35-40 minutes, or until the pasta is tender and the meatballs are cooked through.
- Remove the foil from the baking dish and sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
- Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove the casserole from the oven and let it rest for a few minutes before serving.
- Garnish with chopped fresh parsley, if desired.
- Serve the Dump and Bake Meatball Casserole hot, with garlic bread or a side salad if desired.
Enjoy this easy and comforting meal that requires minimal effort to prepare!