Ingredients
• 1 pound ground beef
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups uncooked elbow macaroni
• 1 (15 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) block cream cheese, cubed
• 1 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that the oven is nice and hot, ready to bake your casserole to perfection.
- Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, beaten eggs, garlic powder, onion powder, dried oregano, salt, and black pepper. Gently mix the ingredients until just combined, being careful not to overmix, which can result in tough meatballs. Roll the mixture into 1-inch meatballs and set them aside.
- Assemble the Casserole: In a large baking dish, layer the uncooked elbow macaroni, tomato sauce, diced tomatoes, and cubed cream cheese. Gently stir to combine. Arrange the prepared meatballs on top of the pasta mixture, making sure they are evenly distributed. Finally, sprinkle the shredded mozzarella cheese over the top.
- Bake to Perfection: Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 10-15 minutes, or until the pasta is tender, the meatballs are cooked through, and the cheese is melted and bubbly.
- Let it Rest: Once the casserole is out of the oven, let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: 30-Minute Dump and Bake Meatball Casserole Recipe