Dump and Bake Meatball Casserole: A Fuss-Free Comfort Meal

Serving: Serve this casserole with a fresh green salad or garlic bread for a complete meal. It’s also perfect for potlucks and gatherings.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Variations
Add Veggies: Incorporate veggies like spinach, zucchini, or bell peppers for added nutrition. Mix them into the pasta before baking.
Switch the Protein: Swap meatballs for cooked Italian sausage, ground beef, or even shredded rotisserie chicken.
Spicy Version: Add red pepper flakes to the sauce for a bit of heat.
Different Cheese: Use provolone, cheddar, or a combination of cheeses for a unique flavor twist.
Gluten-Free: Use gluten-free pasta and meatballs to make this dish suitable for gluten-sensitive diners.
FAQ
1. Can I use fresh meatballs instead of frozen?
Yes, you can use fresh, uncooked meatballs. Ensure they are small in size (about 1 inch) to cook evenly with the pasta.

2. Do I need to cook the pasta beforehand?
No, the uncooked pasta will absorb the liquid from the marinara sauce and water during baking, so there’s no need to pre-cook it.

3. Can I make this casserole ahead of time?
Yes! Assemble the casserole (without baking), cover tightly with foil, and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the baking time if baking directly from the fridge.

4. Can I freeze this casserole?
Absolutely! Assemble the casserole, cover it tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.

This Dump and Bake Meatball Casserole is proof that comfort food doesn’t have to be complicated. With minimal prep and maximum flavor, it’s sure to become a family favorite. Whether you’re feeding a crowd or looking for a quick weeknight dinner, this dish will never disappoint!