Dump And Bake Meatball Casserole
Make dinner stress-free with this dump and bake meatball casserole! It’s loaded with cheesy, meaty goodness, super simple to prep, and perfect for busy families looking for a cozy meal.
Ingredients
- 1.5 pounds meatballs - frozen meatballs defrosted, I used a 28 ounce bag, use between 1.5 pounds- 2 pounds meatballs
- 3 cups marinara sauce 3 cups is about 24 ounces, or your favorite pasta sauce
- 3 cups water
- 2 teaspoons Italian spice mix
- 1 pound fusilli pasta or another short shaped pasta
- 1 cup ricotta cheese I used full fat, see notes
- 1 cup mozzarella cheese shredded
Instructions
- Preheat the oven to 400 degrees. Spray a 9x13 casserole dish with cooking spray. Defrost the meatballs in the microwave if not defrosted, half power for 4-5 minutes.
- Add the dried fusilli pasta into the casserole dish, spreading evenly.
- Pour the pasta sauce over the pasta. Add the water to the casserole dish.
- Place the meatballs into the casserole dish. Sprinkle the Italian seasoning over the entire casserole dish.
- Bake the pasta in the oven for 30-35 minutes or until the pasta is tender and the meatballs are hot all the way through.
- Dollop the ricotta cheese over the mixture in 6 large dollops. Spread a little with the back of a spoon. Sprinkle mozzarella cheese over the entire pan.
- Place the pan back in the oven for 5-10 minutes to warm and melt the cheese. Then serve and enjoy!
Notes
I used a full fat ricotta cheese. If you use a reduced fat ricotta cheese I recommend mixing a beaten egg into the ricotta cheese. This will help keep the cheese from becoming too dry. Cottage cheese can also be used if you prefer.
Nutrition
Calories: 552kcal | Carbohydrates: 48g | Protein: 29g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 88mg | Sodium: 605mg | Potassium: 687mg | Fiber: 3g | Sugar: 5g | Vitamin A: 636IU | Vitamin C: 7mg | Calcium: 174mg | Iron: 3mg