Here is a simple, fool-proof, no-boil version of Dump-and-Bake Meatball Casserole — just mix, dump, and bake!

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Dump-and-Bake Meatball Casserole

Ingredients

• 1 (24 oz) jar marinara sauce

• 3 cups water

• 1 (16 oz) box uncooked pasta (penne or rotini)

• 1 (28 oz) bag frozen fully cooked meatballs

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Optional: 1 teaspoon Italian seasoning, salt, pepper

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Instructions

1. Combine Everything

1. Preheat oven to 425°F (220°C).

2. In a large 9×13-inch baking dish, stir together:

   • Marinara sauce

   • Water

   • Uncooked pasta

   • Italian seasoning (if using)

3. Add the frozen meatballs and push them down into the liquid/pasta mixture.

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2. Bake

1. Cover the dish tightly with foil.

2. Bake for 35 minutes.

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3. Add Cheese

1. Remove foil and stir the pasta gently.

2. Sprinkle mozzarella and Parmesan evenly over the top.

3. Return to the oven uncovered and bake for 10–15 minutes, or until the cheese is melted and lightly golden.

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Serve

Let rest 5 minutes before serving.
Pair with garlic bread or a simple green salad.

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Tips

• For extra flavor, stir in 1 cup ricotta before adding the cheese topping.

• Want it saucier? Add an extra ½–1 cup of marinara.

• Use mini meatballs for more even distribution.

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If you want, I can also make:
• A cream-based version
• A Mexican-style meatball casserole
• A low-carb or veggie alternative

Just tell me!