Dump and Bake Meatballs Pasta (Printable Version)
Savory meatballs, tender pasta, and melted cheese baked together for a hearty, fuss-free meal.
# Ingredients:
→ Meatballs and Sauce
01 -
450 grams frozen all-beef or turkey meatballs
02 -
680 grams store-bought tomato pasta sauce
→ Pasta and Liquids
03 -
240 grams uncooked penne or rigatoni pasta
04 -
360 milliliters water
→ Cheeses
05 -
200 grams shredded whole-milk mozzarella cheese
06 -
50 grams freshly grated Parmesan cheese
→ Garnish
07 -
Fresh basil or parsley, chopped, for garnish (optional)
# Steps:
01 -
In a large baking dish, add frozen meatballs, pasta sauce, water, and uncooked pasta. Stir gently to ensure all pasta is coated evenly with sauce.
02 -
Cover the dish tightly with aluminum foil and bake in a preheated oven at 190°C (375°F) on the center rack for 30 minutes to allow the pasta to soften and absorb flavors.
03 -
Carefully remove the foil and stir the contents to redistribute the sauce and pasta. Evenly sprinkle shredded mozzarella and grated Parmesan cheese over the top.
04 -
Return the dish to the oven uncovered and bake for an additional 15 to 20 minutes until the cheese is golden, bubbling, and the pasta is tender.
05 -
Allow the casserole to rest for 5 minutes to set. Garnish with chopped fresh basil or parsley before serving.
# Notes:
01 -
Covering with foil during initial baking ensures evenly cooked pasta and prevents drying out.
02 -
Stirring after removing foil prevents pasta from sticking and promotes even cooking.
03 -
This dish reheats well and can be frozen after baking for up to three months.