Dump and Bake Meatball Casserole

Kitchen Equipment You’ll Need
9×13-inch baking dish
Aluminum foil
Measuring cups
Mixing bowl
Spoon or spatula for mixing
Tips for Making the Best Dump and Bake Meatball Casserole
Choose the Right Pasta: Short pasta like penne, rotini, or ziti works best for this recipe because it cooks evenly in the sauce.
Use Frozen Meatballs: The convenience of frozen, pre-cooked meatballs makes this recipe a breeze. You can use homemade meatballs if you prefer, but make sure they’re fully cooked before adding them to the dish.
Don’t Skimp on the Sauce: Since the pasta cooks in the sauce, you need enough liquid to ensure it cooks through. If the sauce seems too thick, add a bit more water or broth.
Cheese It Up: If you’re a cheese lover, feel free to add more mozzarella or even a mix of cheeses like provolone or fontina for an extra gooey casserole.
Storage and Leftovers
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: You can freeze portions of this casserole by letting it cool completely and placing them in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and then bake at 350°F (175°C) until warmed through.
Reheating: Reheat in the microwave or oven. If the casserole seems dry, add a little extra marinara sauce or a splash of water before reheating.
Pairing Suggestions
This Dump and Bake Meatball Casserole pairs wonderfully with:

Garlic Bread: The perfect accompaniment for scooping up all that saucy goodness.
Side Salad: A crisp Caesar salad or mixed greens with a light vinaigrette helps balance the richness of the casserole.
Roasted Vegetables: Serve with a side of roasted zucchini, broccoli, or asparagus for a well-rounded meal.