HOW TO MAKE DUMP AND BAKE MEATBALL CASSEROLE
The “Dump and Bake Meatball Casserole” is a recipe that combines the ease of preparation of a casserole with the heartiness of meatballs to create a dish that is both tasty and time-saving.
While the casserole is in the oven, the flavorful marinara sauce seeps into the pasta, imbuing it with a robust tomato flavor. The meatballs, which are a comfort food classic, provide a substantial aspect to the meal, and their juices combine with the sauce and pasta to produce a taste combination that is harmonic and pleasing.
A smooth and decadent finish is provided by the layer of melted mozzarella and Parmesan cheese that is located on top. The crust, which is golden and bubbly, provides a pleasant contrast to the soft spaghetti and juicy meatballs that lie underneath it.
This meal is a shining example of the culinary alchemy that can be created with only a few high-quality ingredients and a small amount of time in the oven. The Dump and Bake Meatball Casserole is a crowd-pleaser that will have everyone going back for seconds and is perfect for hectic weeknights or idle weekends. Take pleasure in the ease and coziness of this meal that requires very little effort.
This dish is ideal for times when you are pressed for time but yet want a supper that will satisfy your hunger without requiring too much time in the kitchen. Let’s get into the nitty-gritty of it:
THE INGREDIENTS NEEDED:
1 LB.Of frozen meatballs (about 24 meatballs).
1 (24 oz) can.Of marinara sauce.
2 Cups.Of shredded mozzarella cheese.
1 Cup.Of grated Parmesan cheese.
1 Tsp.Of dried basil.
1 Tsp.Of dried oregano.
1 Tsp.Of garlic powder.
1 Tsp.Of onion powder.
Salt and pepper to taste.
1 Lb.Of pasta (penne or rotini work well).
Fresh basil leaves (optional, for garnish).
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