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Preparation:
Preheat your oven to 425°F (220°C). Grease a baking dish (approximately 9×13 inches or similar size) lightly with cooking spray or oil to prevent sticking.
Combine Ingredients:
In the prepared baking dish, spread half of the pasta sauce evenly on the bottom.
Sprinkle the uncooked pasta over the sauce layer.
Place the frozen meatballs on top of the pasta.
Pour the remaining pasta sauce over the meatballs, ensuring they are well coated.
Seasoning:
Sprinkle Italian seasoning, garlic powder, salt, and pepper evenly over the casserole.
Cover and Bake:
Cover the baking dish tightly with aluminum foil, sealing the edges to prevent steam from escaping.
Place the dish in the preheated oven and bake for 30 minutes.
Uncover and Add Cheese:
After 30 minutes, remove the foil carefully to avoid steam burns.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the casserole.
Bake Until Done:
Return the uncovered casserole to the oven.
Bake for an additional 15-20 minutes or until the cheese is melted, bubbly, and slightly golden brown.
Serve:
Once done, remove the casserole from the oven and let it sit for a few minutes before serving.
Garnish with fresh basil or parsley if desired.
Enjoy!
Serve the Dump and Bake Meatball Casserole hot as a hearty main dish. It pairs wonderfully with a side salad, garlic bread, or your favorite veggies.
Tips:
You can customize this recipe by adding vegetables like diced bell peppers, onions, or mushrooms for extra flavor and nutrition.
If you prefer softer pasta, stir the ingredients halfway through baking to ensure the pasta is evenly cooked and coated in sauce.
To make it ahead of time, assemble the casserole and refrigerate it covered for up to a day before baking. Adjust the baking time as needed if baking from cold.
This Dump and Bake Meatball Casserole is a convenient, flavorful dish perfect for busy weeknights or when you crave a comforting meal without spending too much time in the kitchen. Enjoy!