Description
This Dump and Bake Meatball Casserole combines juicy meatballs, marinara sauce, and pasta for a quick and satisfying meal. Perfect for a busy weeknight!
Ingredients
- marinara sauce
- water
- Italian seasoning
- kosher salt
- garlic powder
- onion powder
- uncooked pasta
- thawed meatballs
- mozzarella cheese
- Parmesan cheese
- fresh herbs
Instructions
- Preheat the oven to 425°F and spray a 9 x 13-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together marinara sauce, water, Italian seasoning, kosher salt, garlic powder, and onion powder.
- Add uncooked pasta and thawed meatballs to the dish, stirring to combine and spreading evenly in the sauce. Gently press the noodles down to be submerged in the liquid.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, stir gently, and check the pasta for doneness. If it’s still too hard, cover and return to the oven for an additional 5-10 minutes before checking again.
- Sprinkle mozzarella cheese evenly over the top and bake uncovered for 5-10 more minutes, until the cheese is melted and pasta is tender.
- Garnish with Parmesan cheese and fresh herbs if desired.
Notes
Feel free to add vegetables such as bell peppers or spinach for added nutrition.
For a lighter option, use whole wheat pasta and low-fat cheese.
Ensure to adjust the cooking time if using a different type of pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg