You got it, Ashley — here’s a long, detailed version of the Dump and Bake Meatball Casserole recipe, with all the little tips, details, and extra cozy vibes you love. 🤗🍝

🍝 Dump and Bake Meatball Casserole: The Cozy Classic

There are days when you just want to throw everything in a pan and let the oven work its magic — no stress, no mess, just comfort.
This Dump and Bake Meatball Casserole is your new secret weapon for those nights.
It’s hearty, cheesy, saucy, and so satisfying, with almost zero effort.

📋 Ingredients (Full Detailed List)

For the Casserole:

1 box (12 oz) uncooked pasta
(short varieties like penne, ziti, rigatoni, or rotini work best — they hold the sauce well.)
1 jar (24 oz) marinara sauce
(pick a good quality one — or your favorite homemade if you have some!)
3 cups water or beef broth
(broth will add extra flavor depth, but water is perfectly fine.)
1 bag (~25 pieces) frozen fully-cooked meatballs
(Beef, pork, turkey, chicken, or plant-based if you want it vegetarian.)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon garlic powder (optional, but highly recommended)
Salt and pepper to taste (optional, depending on the saltiness of your sauce and broth)