Can I use fresh meatballs instead of pre-made ones?

Absolutely! If using raw homemade meatballs, I recommend browning them slightly before adding to the casserole to ensure they're fully cooked and to render some of the fat. You'll also want to make sure they reach an internal temperature of 165°F when the casserole is done.

My pasta is still too firm after 30 minutes. What went wrong?

Different pasta brands and shapes can require slightly different cooking times. If your pasta is still firm, add another 1/4 cup of hot chicken stock or water, stir well, cover again with foil, and bake for an additional 5-10 minutes until it reaches your desired tenderness.

Can I make this vegetarian?

Definitely! Use vegetable broth instead of chicken stock and substitute the turkey meatballs with plant-based meatballs or even roasted vegetables like mushrooms, zucchini, and eggplant cut into chunks. The cooking method remains the same.

Is there a way to reduce the sodium in this recipe?

Yes, there are several ways to make this dish lower in sodium: use low-sodium chicken broth, choose a pasta sauce labeled "no salt added," make your own meatballs to control the salt content, and reduce the amount of cheese or use a lower-sodium cheese alternative.

Dump and Bake Meatball Pasta Casserole Recipe

Description

This dump and bake meatball pasta casserole is an easy, hearty main-course dish with tender ziti pasta, juicy turkey meatballs, flavorful tomato sauce, and gooey melted mozzarella. It’s a family-friendly one-pan meal that requires minimal prep—just combine the ingredients, bake, and enjoy a comforting, cheesy casserole perfect for busy weeknights.

Ingredients

Units Scale

Pasta & Sauce

- 1 pound ziti pasta, uncooked
- 3 cups chicken stock
- 1 jar pasta sauce (24 ounces)
- 2 Tablespoons Italian seasoning

Meatballs

- 1 package turkey meatballs (24 ounces, thawed)

Topping

2 cups shredded mozzarella cheese
Fresh basil, optional, for garnish

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Instructions

Preheat Oven: Preheat the oven to 425℉ (220℃) to ensure the casserole bakes evenly and thoroughly.
Combine Ingredients in Casserole Dish: In a 9×13-inch casserole dish, add the uncooked ziti pasta, chicken stock, pasta sauce, and Italian seasoning. Stir well to coat the pasta and try to submerge as much pasta as possible in the liquid for even cooking.
Add Meatballs: Place the thawed turkey meatballs evenly on top of the pasta mixture in the casserole dish.
First Bake: Cover the dish tightly with foil and bake in the preheated oven for 30 minutes. This allows the pasta to absorb the liquids and begin softening.
Check Pasta & Stir: Uncover the casserole and stir everything thoroughly. Check if the pasta is al dente. If it’s still crunchy, re-cover the dish and bake for an additional 5 minutes.
Add Mozzarella & Final Bake: Sprinkle the shredded mozzarella cheese over the top of the casserole. Return it to the oven, uncovered, and bake for 5-10 more minutes, until the cheese is melted and the sauce is bubbly.
Rest & Serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh basil if desired for extra flavor and color.

Notes

Ensure the pasta is mostly submerged in liquid for best results.
Feel free to use beef or pork meatballs instead of turkey if desired.
For an extra cheesy top, add more mozzarella or a sprinkle of parmesan.
Fresh herbs like basil or parsley make a great finishing touch.
This casserole can be assembled ahead and refrigerated, just add a few extra minutes to the bake time if starting from cold.

Nutrition

Serving Size: 1 serving
Calories: 305
Sugar: 11g
Sodium: 1148mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 18g
Cholesterol: 53mg