Meatball Pasta Casserole
Try this Meatball Pasta Casserole for an easy dump and bake recipe perfect for a weeknight dinner, potlucks and even parties. It's made with simple ingredients like frozen meatballs and uncooked pasta, so it's fast to make and fast to bake.
Servings 8
Calories 467kcal
Equipment
Ingredients
- 16 ounces rotini pasta can use ziti or penne pasta
- 24 ounces spaghetti sauce
- 1 cup milk
- 2 cups water
- 14 ounces frozen meatballs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cups mozzarella cheese shredded
Optional ingredients
- parmesan cheese and herbs for garnish
Instructions
- Heat the over to 425℉.
- In a 9" x 13" baking pan, add the uncooked pasta, spaghetti sauce, milk, water, meatballs and seasonings. Stir to combine
- Cover the pan with foil and bake for 45 minutes, then remove the foil and check the pasta to see if it is done. The pasta should be firm and cooked through. If the pasta needs more time, replace the foil and bake for several more minutes.
- Remove the foil from the casserole and top with shredded mozzarella cheese, and bake for about 10 minutes until the cheese is melted and bubbly.
- Let the casserole sit to firm up, about 10 minutes, then serve hot.
Notes
- Cover any leftover pasta in a sealed container for up to three days.
- Freeze the baked casserole for up to three months and let it thaw before reheating.
- Place the casserole in the microwave or in a low-temperature oven to reheat it.
- For meal prep, bake the casserole, let it cool, and then portion it into individual freezer containers.
Nutrition
Serving: 1 | Calories: 467kcal | Carbohydrates: 50g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 916mg | Potassium: 602mg | Fiber: 3g | Sugar: 6g | Vitamin A: 616IU | Vitamin C: 6mg | Calcium: 220mg | Iron: 2mg