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Dump and Bake Meatball Casserole
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour
Servings: 8 servings
1 pound ziti pasta, uncooked
1 (24 ounce) jar marinara sauce
1 cup milk
2 cups water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoons oregano
1 teaspoon salt
1 (24 ounce) bag of frozen meatballs, fully cooked and thawed
2 cups shredded mozzarella (or Italian blend cheese)
Preheat oven to 425 degrees F. Spray a 9x13” baking dish with non-stick cooking spray.
In a large bowl, mix together uncooked pasta, marinara sauce, water, milk, spices and meatballs and pour in baking dish. Cover tightly with aluminum foil and bake for 40 minutes.
Uncover; stir. Check the pasta for doneness. You want it to be al dente. If it’s still too hard, cover the dish and return to the oven for a few minutes.
Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes or until cheese is melted and bubbly.
Allow to cool for at least 15 minutes before serving, to allow the sauce to thicken up.
Make Ahead: This recipe can be assembled completely the night before, but I wouldn’t do it any sooner than that or the noodles may have a mushy texture after baking.
Freezing Instructions: Prepare the recipe up until baking. Cover with a double layer of aluminum foil and freeze for up to 3 months. Thaw in the fridge before baking, or to bake from froze, baked covered for 1 hour and 30 minutes, and uncovered for 15-20 minutes longer.
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