1 pound of frozen meatballs (homemade or store-bought)

1 can (24 ounces) of marinara sauce

1 cup of shredded mozzarella cheese

1 cup of shredded Parmesan cheese

1 cup of ricotta cheese

1 teaspoon of dried oregano

1 teaspoon of garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

12 ounces of your favorite pasta (penne, rigatoni, or ziti work well)

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.

In a large mixing bowl, combine the frozen meatballs, marinara sauce, ricotta cheese, half of the mozzarella and Parmesan cheeses, dried oregano, garlic powder, salt, and pepper. Mix everything together until it’s well combined.

Stir in your choice of pasta, making sure it’s evenly coated with the sauce mixture. This is where the “dump” part comes in – simply pour everything into your prepared baking dish.

Cover the casserole dish with aluminum foil and bake it in the preheated oven for about 30 minutes. This will allow the flavors to meld together and the pasta to start cooking.

After 30 minutes, remove the foil and sprinkle the remaining mozzarella and Parmesan cheese on top of the casserole. This adds a cheesy and gooey layer of goodness.

Bake uncovered for an additional 15-20 minutes or until the cheese is bubbly and golden brown, and the meatballs are heated through.

Once the casserole is out of the oven, let it cool for a few minutes. Garnish with fresh basil leaves for a burst of flavor and color if desired.

Serve your Dump and Bake Meatball Casserole hot and watch your family and guests savor every bite of this effortless yet irresistible dish.