Description
A simple and delicious Dump-and-Bake Meatball Parm Casserole that combines pasta, marinara sauce, and meatballs topped with melted cheese.
Ingredients
Scale
- 12 oz (340 g) dry penne or rotini pasta
- 1 jar (24 oz / 680 g) marinara sauce
- 3 cups water (or low-sodium chicken broth for more flavor)
- 1 lb (450 g) frozen, fully cooked meatballs
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- Add uncooked pasta, marinara sauce, water/broth, Italian seasoning, and garlic powder. Stir to combine evenly.
- Arrange frozen meatballs evenly over the pasta mixture and press them down slightly.
- Cover tightly with foil and bake for 35 minutes.
- Remove foil, stir pasta gently, and check for doneness.
- Sprinkle mozzarella and Parmesan cheese evenly on top.
- Return to oven, uncovered, and bake for another 10–15 minutes until cheese is melted and bubbly.
- Let casserole rest for 5 minutes before serving and garnish with fresh parsley.
Notes
- For added flavor, use low-sodium chicken broth instead of water.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg