Dump and Bake Meatball Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked meatballs and pasta baked in a creamy marinara sauce with mozzarella cheese. Hearty, comforting, and rich. A straightforward weeknight dinner that comes together in one baking dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (23-ounce) jar marinara sauce
- 2 cups low-sodium chicken broth
- 1 (16-ounce) bag fully cooked frozen meatballs (thawed; homemade or store-bought)
- 8 ounces pasta (penne, ziti, rotini)
- 1 cup heavy cream (or half-and-half or milk)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups freshly shredded mozzarella cheese (divided)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 50m
- Sodium
- 1512mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 720mg
- Calcium
- 292mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1512MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.