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My Dump and Bake Meatball Casserole has saved countless busy evenings in my kitchen. The best part? You don't even need to boil the pasta first. Just five simple ingredients come together to create a cozy dinner that my whole family loves and I can have it in the oven in minutes.
Easy Weeknight Magic
After discovering this recipe it's become my go-to when life gets hectic. Using pantry staples like pasta marinara and meatballs means I always have everything on hand. The way the cheese melts into golden perfection while the pasta cooks right in the sauce creates something truly special with barely any effort.
What You'll Need
- Pasta: I love using rotini the spirals catch all that sauce perfectly but penne works great too.
- Meatballs: Make sure they're thawed and bite-sized for perfect cooking.
- Marinara Sauce: This is where quality matters I always reach for Rao's when I can.
- Water: Just enough to cook the pasta right in the dish creating amazing flavor.
- Cheese: A good melting cheese makes that irresistible golden top.
Into the Oven
- Mix and Layer
- I just toss everything into my favorite baking dish giving it a good stir to make sure every piece of pasta gets coated in sauce.
- Time to Bake
- Cover it tightly with foil and pop it in a 350°F oven for about 35 minutes. I always check the pasta then sometimes it needs a few extra minutes.
- Cheese Time
- That final sprinkle of cheese and quick melt under the broiler creates the most beautiful top.
- Fresh Finish
- A scatter of fresh herbs makes it look like it came from a restaurant.
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Perfect Pairings
We love this with warm garlic bread for soaking up every bit of sauce. When I'm feeling virtuous I'll serve it with a big Caesar salad or some roasted broccoli the combination is just perfect.
Make Life Easier
Sometimes I put this together in the morning pop it in the fridge and bake it when I get home. Just add a few extra minutes to the cooking time. Leftovers keep beautifully for quick lunches during the week just warm them gently to keep that perfect texture.
My Kitchen Secrets
Using really good marinara makes all the difference in flavor. Make sure every bit of pasta gets nestled into the sauce before baking. Keep an eye on the cooking time different pasta shapes might need slight adjustments.
Switch It Up
Some nights I use Italian sausage instead of meatballs or toss in handfuls of spinach for extra goodness. Playing with different cheese combinations keeps things interesting a mix of mozzarella and parmesan is absolutely wonderful.
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Frequently Asked Questions
- → Can I use different pasta shapes?
- Yes, but stick to similar-sized pasta like penne or ziti. Cooking time might need slight adjustment depending on the pasta shape used.
- → Do I have to thaw the meatballs first?
- Yes, the meatballs should be completely thawed before using to ensure even cooking and proper temperature throughout the dish.
- → Can I add vegetables to this?
- You can add vegetables like diced bell peppers or mushrooms. Just make sure they're cut small enough to cook in the same time as the pasta.
- → Why isn't my pasta cooking evenly?
- Make sure all pasta is submerged in liquid and the dish is tightly covered with foil. Stir halfway through for more even cooking.
- → Can I make this ahead?
- This recipe works best when baked right away, as the pasta will continue absorbing liquid if left to sit.