An effortless one-dish wonder featuring tender meatballs, bowtie pasta, savory marinara, and a cheesy topping baked to golden perfection.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Frozen meatballs | 1 bag (about 24 oz), defrosted |
| Marinara or spaghetti sauce | 1 jar (about 24 oz) |
| Water | 3 cups |
| Bowtie pasta (farfalle) | 1 box (16 oz) |
| Italian seasoning | 1 tsp |
| Mozzarella cheese | 1 ½ cups, shredded |
| Grated Parmesan cheese | ¼ cup |
Instructions:
1. Preheat and Prep
Preheat your oven to 400°F (200°C).
Choose a deep, oven-safe pot, Dutch oven, or large 12-inch ovenproof skillet with high sides. This ensures enough room for the pasta to expand and the sauce to bubble without overflowing.
2. Combine the Main Ingredients
Into your baking dish, add the following:
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Defrosted meatballs: Scatter evenly across the base.
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Marinara or spaghetti sauce: Pour in the entire jar.
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Water: Add 3 cups of room temperature water.
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Bowtie pasta: Add the uncooked pasta straight from the box.
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Italian seasoning: Sprinkle evenly for added herb flavor.
Stir thoroughly to ensure all ingredients are well mixed. Try to submerge the pasta as much as possible in the liquid. This helps it cook evenly in the oven.
Tip: If some pasta pieces are sticking out, gently press them down with the back of a spoon or swirl the mixture to coat them better.
3. Bake Covered (First Stage)
Cover the dish tightly with a lid or wrap it well with aluminum foil. This traps steam and allows the pasta to cook properly.
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Place in the preheated oven.
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Bake for 35 minutes.
Checkpoint: After 35 minutes, the pasta should be al dente (firm to the bite) and the meatballs warmed through. Carefully remove the foil—watch for escaping steam.
4. Add Cheese and Finish Baking (Uncovered)
Remove the dish from the oven and uncover. Sprinkle over:
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1 ½ cups of shredded mozzarella cheese
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¼ cup of grated Parmesan cheese
Return the casserole to the oven uncovered and bake for 10 to 15 minutes, or until:
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The cheese is melted and bubbly.
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The top is lightly golden brown and slightly crispy.
Optional Boost: For a more golden top, broil on high for 2–3 minutes at the end—but watch it carefully!
5. Rest Before Serving
Once baked, remove the casserole from the oven and let it rest for 10 minutes. This allows:
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The sauce to thicken slightly.
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The pasta to finish absorbing flavor.
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The dish to set, making it easier to serve.
Serving Suggestions:
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Garlic bread or cheesy breadsticks on the side make this even more comforting.
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Add a green salad with vinaigrette for balance.
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Sprinkle fresh chopped basil or parsley for color and freshness.
Make It Your Own:
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Spicy kick: Add red pepper flakes or use spicy Italian meatballs.
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Veggie boost: Stir in a handful of baby spinach, mushrooms, or chopped zucchini before baking.
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Cheese lovers: Mix in ricotta or cream cheese after the first bake for a creamier result.
Storage & Reheating:
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Refrigerate leftovers in an airtight container for up to 4 days.
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Reheat in the microwave or oven at 350°F (175°C), covered, until warmed through. Add a splash of water or sauce if it seems dry.
Freezer Tips:
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This casserole is best made fresh, but you can assemble it ahead (uncooked), cover well, and freeze.
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To bake from frozen: Bake covered at 375°F (190°C) for about 60 minutes, then uncover and bake another 15 minutes after adding cheese.
Final Thoughts:
This Dump and Bake Meatball Casserole is everything you love in a comfort meal—rich, cheesy, hearty, and hands-off. Perfect for busy nights, potlucks, or cozy Sunday dinners, it’s a dish the whole family will ask for again and again.
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