Dump and Bake Meatball Casserole

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a 9×13-inch baking dish, combine meatballs, pasta sauce, uncooked pasta, and water. Stir well to coat.
3. Cover tightly with aluminum foil and bake for 45 minutes.
4. Remove foil, sprinkle with mozzarella cheese (and Parmesan, if desired).
5. Bake uncovered for 10-15 minutes more, or until cheese is melted and bubbly.
6. Let cool slightly before serving. Garnish with fresh herbs (basil or parsley).
7. Enjoy!

Pro Tip: For a crispy top, broil for a couple of minutes after the cheese melts (watch carefully to prevent burning!).

Expert Tips:

• Use high-quality meatballs for the best flavor.
• Choose your favorite pasta sauce!
• Don’t overcook the pasta; aim for al dente.
• Fresh herbs add a beautiful pop of color and flavor.
• Let the casserole rest for easier serving.

Variations:

• Vegetarian: Use vegetarian meatballs or your favorite veggies.
• Gluten-Free: Use gluten-free pasta and sauce.
• Spicy: Add red pepper flakes or jalapeños.
• Extra Cheesy: Experiment with different cheese types!

Serving Suggestions:

• Garlic bread
• Green salad
• Roasted vegetables
• A glass of red wine

FAQs:

• Q: Can I use fresh meatballs? A: Yes! Ensure they are fully cooked.
• Q: Can I make it ahead? A: Yes, refrigerate covered for up to 24 hours before baking.
• Q: Can I freeze leftovers? A: Yes, for up to 3 months. Thaw overnight before reheating.

Final Thoughts:

This Dump and Bake Meatball Casserole is a weeknight winner! It’s easy, delicious, and endlessly customizable. Give it a try – your family will thank you!