Description
A quick and easy dump-and-bake dinner featuring frozen meatballs, penne pasta, marinara sauce, and melted cheese in a single baking dish. Perfect for busy weeknights when you need a high-protein, low-stress meal the whole family will love.
Ingredients
Scale
- 1 to 1.5 pounds frozen, pre-cooked Italian meatballs
- 12 ounces dry penne pasta
- 24 ounces jarred marinara sauce
- 1.5 cups water or chicken broth
- 2 cups shredded mozzarella cheese
- 0.5 cup grated parmesan cheese
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- Pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Boil penne pasta for 2 minutes less than package directions, then drain and set aside. (Alternatively, use dry pasta with adjusted liquid and time).
- In a 9×13 inch baking dish, combine marinara sauce, water or broth, Italian seasoning, and garlic powder.
- Add the drained pasta and frozen meatballs to the dish. Toss gently to ensure pasta is submerged in the liquid.
- Sprinkle shredded mozzarella and grated parmesan cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and edges are golden.
- Remove from oven and let rest for 5-10 minutes before serving to allow sauce to thicken.
Notes
For best texture, pre-boil pasta slightly undercooked. If using dry pasta, ensure there is enough liquid as pasta absorbs water. Let the casserole rest for 5-10 minutes after baking to allow the sauce to thicken. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 900
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 55
- Fiber: 3
- Protein: 28
Keywords: one pan dinner, meatball casserole, dump and bake, easy weeknight dinner, family friendly, comfort food, pasta bake