Dump & Bake Meatball Casserole
So I attempted my very first dump & bake casserole. And I will not lie, I was a little concerned. Uncooked noodles, just thrown in?! That doesn’t sound right…was that a typo? Nope! You literally just put it all in casserole dish, cover and bake. Easy peasy. Now, I make no claim to creating this recipe myself. This dump & bake meatball casserole was found on this lovely site, The Seasoned Mom. Recipe adapted from Food.com
Gather your ingredients and a casserole dish. I personally enjoy this casserole dish since I do not have to use foil. Dump everything in and stir.
Place your foil tightly or place your lid on and slide that bad boy in the oven.
After baking for 30 minutes (no peaking, just let it do it’s thing!), you will stir add shredded cheese (and parm/seasonings if you would like) and place it back in the oven, uncovered.
Let that cheese melt and get all beautiful. Once it is to your liking, and noodles have been check for tenderness, pull it from the oven.
See?! AMAZING! Sit back enjoy the fact that you just made this awesome meal with very little effort. Yay for dump & bake casseroles!
The Stuff You Need:
- 1 (16 ounce) package uncooked rotini pasta
- 1 (25 ounce) jar marinara sauce
- 3 cups water
- 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
- 2 cups shredded mozzarella (or Italian blend) cheese
- Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish
What You Gotta Do:
- Preheat oven to 425 degrees F.
- In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; stir.
- Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender)
Recipe adapted from Food.com