Of course! The “Dump and Bake Meatball Casserole” is the ultimate weeknight hero. It’s incredibly easy, requires minimal prep, and delivers maximum comfort food flavor.
The basic principle is simple: you literally dump all the ingredients into a baking dish and let the oven do the work. Here are a few fantastic variations, from the classic to a cheesy Italian option.
The Ultimate Dump and Bake Meatball Casserole (Classic Version)
This is the simplest version, using frozen meatballs and jarred sauce for ultimate convenience.
Prep time: 5 minutes | Cook time: 40-50 minutes | Serves: 4-6
Ingredients:
· 1 (24-26 ounce) jar of your favorite pasta sauce (about 3 cups)
· 1 cup water or beef broth (use it to swirl out the leftover sauce from the jar)
· 1 (16 ounce) bag frozen fully-cooked meatballs (Italian-style or homestyle)
· 8 ounces uncooked pasta (rotini, penne, or ziti work best)
· 1 cup shredded mozzarella cheese, divided
· ¼ cup grated Parmesan cheese
· Optional: ½ teaspoon garlic powder, ½ teaspoon Italian seasoning
Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray or a little olive oil.
- The “Dump”: In the prepared baking dish, whisk together the pasta sauce and water (or broth). If using, stir in the garlic powder and Italian seasoning.
- Add Pasta and Meatballs: Stir in the uncooked pasta and the frozen meatballs until everything is evenly coated in the sauce.
- First Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Check and Stir: Carefully remove the foil (steam will be hot!). The pasta should be starting to soften. Give everything a good stir to redistribute the sauce and prevent the pasta from sticking.
- Add Cheese: Sprinkle ½ cup of the mozzarella and all of the Parmesan cheese over the top. Return the dish to the oven, uncovered, for another 10-15 minutes, or until the cheese is melted and bubbly, and the pasta is tender.
- Rest and Serve: Remove from the oven and let it stand for 5 minutes before serving. This allows the sauce to thicken slightly. Top with the remaining ½ cup of mozzarella and fresh basil or parsley if desired.
Variation: Cheesy Italian Dump and Bake Casserole
This version adds ricotta for an extra layer of creamy, cheesy goodness.
Ingredients:
· Same as the classic version, PLUS:
· 1 cup ricotta cheese
· 1 egg (optional, but helps bind the ricotta)
· ¼ cup chopped fresh parsley
Instructions:
- Follow steps 1-3 from the classic recipe.
- In a small bowl, mix the ricotta cheese, egg (if using), and parsley.
- After the initial 30-minute bake, dollop the ricotta mixture over the casserole.
- Then, sprinkle with the mozzarella and Parmesan cheeses.
- Bake uncovered for 10-15 minutes as directed.
Tips for Success:
· Don’t Skip the Water/Broth: This is crucial! The uncooked pasta needs the extra liquid to absorb and cook properly.
· Stir at the 30-Minute Mark: This is the most important step to ensure even cooking and prevent the bottom layer from burning or sticking.
· Meatball Size: Standard-sized frozen meatballs (about 1-inch) work best. If they are very large, you may need to add a few extra minutes to the baking time.
· Pasta Shape: Short, sturdy pasta with ridges (like penne or rotini) are ideal because they hold the sauce well and cook evenly. Avoid long pasta like spaghetti.
· Make it Your Own: Feel free to add other ingredients with the initial dump! Try a cup of frozen bell peppers and onions, a handful of spinach, or sliced mushrooms.
How to Make it with Homemade Meatballs:
If you have a little more time, using homemade meatballs takes this casserole to the next level.
For the Meatballs:
· 1 lb ground beef (or a mix of beef and pork)
· 1/2 cup breadcrumbs
· 1/4 cup grated Parmesan
· 1 large egg
· 2 cloves garlic, minced
· 1 tsp Italian seasoning
· 1/2 tsp salt
· 1/4 tsp black pepper
Instructions:
- Mix all meatball ingredients in a bowl until just combined. Do not overmix.
- Shape into 1-inch meatballs. (You don’t need to cook them first! The raw meatballs will cook perfectly in the sauce).
- Proceed with the classic recipe, using the raw homemade meatballs instead of frozen. The baking time will remain the same as they will cook through in the sauce.
Enjoy your incredibly easy and delicious meal