Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Cooking for one or two doesn’t have to mean settling for bland meals or drowning in leftovers. This Dump & Bake Meatball Casserole is a cozy, small‑batch pasta bake that comes together with just a handful of ingredients and almost no effort. Everything — dry pasta, marinara sauce, water, herbs, and tender Italian meatballs — is stirred together and baked until the pasta absorbs the flavourful sauce and the cheese melts into a golden, bubbly topping.
It’s budget‑friendly, freezer‑friendly, and perfect for anyone who wants a comforting, homemade dinner without the fuss. Whether you’re cooking for yourself or a small household, this easy casserole proves that simple ingredients can still deliver big, delicious results.
I will be the first one to put my hand up and admit that I can be a bit lazy at times when it comes to cooking. I am always looking for shortcuts and easier ways to do things. And if I can just use dump and bake recipes, so much the better!
I adore pasta. It wasn't something I got to indulge in very much in my previous relationship, but now I am on my own, I can eat pasta to my heart's content. I have only myself to please now! If I want to have pasta 7 nights a week I can! (Not that I would!)
Cooking for just one, or two people for that matter can be somewhat of a challenge to be sure. Especially if you have been used to cooking for much larger groups through the years and are now facing an empty nest.
I've been living in an empty nest for 26 years now and on my own for six so I have gotten quite good at chopping recipes down to size for just myself.
Today's recipe suits me on all levels. Everything cooks in the one baking dish, even the pasta, which means that the pasta absorbs all of the flavors of the sauce. Meatballs cook on top and at the end cheese is scattered over to make a moreish cheesy crust. The original recipe served six people, but I have cut it down to serve only three.
This still means that I have extras but I just freeze the leftovers in single size containers ready to take out when I want some quick, easy and delicious for supper.
Rich tasty pasta, saucy and delicious with tender golden meatballs and plenty of cheese baked on top. What more could you ask for?
I enjoyed with a salad on the side.
INGREDIENTS NEEDED
TO MAKE
DUMP & BAKE MEATBALL CASSEROLE
There is nothing overly complicated about this tasty casserole.
- 6 ounces (1 3/4 cups/169g) uncooked pasta (I used radiatore)
- 12 ounces (1 1/2 cups/340g) jarred marinara sauce (you can freeze what doesn't get used)
- 12 ounces (1 1/2 cups/354ml) water or beef stock
- 1/2 tsp Italian seasoning (See notes on how to make your own)
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 12 frozen meatballs
- 3/4 cup (212g) grated Mozzarella cheese
- 2 TBS (22g) grated Parmesan cheese
NOTES ON INGREDIENTS
It is best to use short shaped pasta with ridges and indentations that will hug the sauce and cook in the allotted amount of time.
Use a good quality marinara. I used Rao's. Taste matters in a dish with so few ingredients. You can freeze any that you don't use for another time.
Make sure you use powders and not salts.
I make my own Italian seasoning, and tell you how to do the same in the recipe notes.
You can use frozen ready-made meatballs or your own homemade frozen meatballs. Mine were already cooked so you are basically just thawing them out and browning them on top of the casserole.
Grate your own cheese if possible.
HOW TO MAKE DUMP & BAKE MEATBALL CASSEROLE
This is a very simple make.
- Preheat the oven to 425*F/220*C/ gas mark 7. (non fan oven) Butter a baking dish about 5 by 13 inches in size. (Or a glass loaf pan.)
- Measure the pasta into a bowl and combine with the marinara sauce, water/stock, garlic powder, onion powder and Italian seasoning. Mix well together. (I just stirred everything together well with a spoon.)
- Pour this mixture into the baking dish, making sure that all of the pasta is submerged. Arrange the meatballs over top and cover tightly with aluminum foil. (Space the meatballs out evenly so it is easier to divide the casserole into portions later.)
- Bake in the preheated oven for 35 to 40 minutes, or until the pasta is tender. (If it is still a bit hard, recover and bake for a bit longer.)
- Uncover. Sprinkle both cheeses evenly over top. (Mix both cheeses together first.)
- Bake, uncovered, for an additional 10 to 15 minutes, until golden, bubbly and the cheese has melted.
- Leave to stand for 10 minutes before serving.
🌟HINTS AND TIPS FOR SUCCESS🌟
Use a “good” marinara sauce — it makes all the difference.
Because the pasta cooks in the sauce, its flavour becomes the backbone of the whole dish. A well‑seasoned, good‑quality marinara ensures the casserole tastes rich and satisfying.
Don’t worry about cooking the pasta first — the oven does the work.
Dry pasta goes straight into the casserole and absorbs the sauce as it bakes, giving it incredible flavour and perfect texture.
Water matters — measure it accurately.
The added water thins the sauce just enough for the pasta to cook properly and absorb moisture without drying out. Using broth will add an additional flavor boost.
Cover tightly for the first bake.
A snug foil cover traps steam, helping the pasta soften evenly and preventing the top from drying out.
Check the pasta before adding cheese.
If it’s not quite al dente after the first bake, simply recover and return it to the oven for a few more minutes — no stress.
Finish with a generous cheese topping.
A generous amount of mozzarella and parmesan melts into a golden, bubbly crust that makes the dish irresistible.
Let it rest before serving.
A short five‑minute rest helps the sauce settle and cling to the pasta, making serving easier and the texture perfect.
Keep small‑batch ingredients in the freezer.
Loose‑frozen meatballs and divided marinara portions make this recipe even quicker to pull together on busy nights.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO COOK THE PASTA FIRST?
No — the dry pasta cooks right in the sauce as it bakes, absorbing all that flavour as it softens. You simply stir everything together, top with the meatballs, and pop it in the oven.
WHAT SHAPE OF PASTA SHOULD I USE?
Fusilli works beautifully because its spirals hold onto the sauce, but any short pasta (penne, rotini, farfalle) will cook the same way as long as you keep the liquid ratio the same. I used raddiatore today.
DO THE MEATBALLSNEED TO BE THAWED?
Not at all. Simply place the frozen meatballs on top of the pasta and proceed as per the recipe.
CAN I USE HOMEMADE MEATBALLS INSTEAD OF FROZEN MEATBALLS?
Absolutely. I usually make a big batch of meatballs and freeze them, ready to use in recipes like this one.
WHY SPECIFY A GOOD MARINARA SAUCE?
Because the sauce is one of the main flavour components — and the pasta cooks in it. A well‑flavoured sauce makes a noticeable difference in the final dish.
WHAT SIZE CASSEROLE DISH SHOULD I USE?
A small 2‑cup casserole dish is perfect for this scaled‑down recipe. I used a Pyrex loaf pan.
Simply cover it again with the foil, return to the oven and cook for a few minutes longer.
CAN I MAKE THIS AHEAD OF TIME?
You can assemble it ahead, but because the pasta absorbs liquid as it sits, it’s best baked immediately. If you do prep early, add a splash more water before baking.
CAN I DOUBLE THIS RECIPE?
Yes — the recipe is adapted from a full‑sized version and scales easily. Just use a larger casserole dish and increase the baking time slightly.
A FEW OTHER SMALL BATCH PASTA RECIPES TO ENJOY
Here are a few more delicious small batch pasta recipes you might also enjoy. These can always be doubled to serve more people.
SMALL BATCH CLASSIC LASAGNA - A small‑batch lasagna built for two, this cozy classic layers tender noodles with a rich, velvety meat sauce made from ground beef, Italian sausage, tomatoes, and a splash of cream for depth and silkiness . Instead of a traditional béchamel, it features a garlicky cottage cheese, Parmesan, and basil custard that bakes into a beautifully creamy, flavour-packed layer. Finished with bubbling mozzarella and Parmesan, it’s simple, comforting, and perfectly portioned — a hearty, satisfying lasagna without the leftovers.
SMALL BATCH INA GARTENS VODKA SAUCE & PASTA - A cozy, small‑batch spin on Ina Garten’s beloved vodka sauce, this dish turns simple pantry staples into something truly special. Sweet Spanish onion, fat cloves of garlic, good tomatoes, and a splash of vodka slow‑roast in the oven until they melt into a rich, velvety sauce that tastes far more luxurious than the short ingredient list suggests. A swirl of cream and a shower of Parmesan bring everything together, coating tender penne in a silky, restaurant‑worthy finish. It’s comforting, elegant, and wonderfully doable — the kind of pasta that makes you fall in love with cooking all over again.
Pin this delicious recipe to your Small Batch, Easy, Pasta and Meatball Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 3 delicious servings
Small Batch Dump & Bake Meatball Casserole
Prep time: 10 MinCook time: 55 MinInactive time: 10 MinTotal time: 1 H & 15 M
This is the ultimate in easy weeknight dinners. Simply pop everything into the casserole dish and bake. The oven does all the work.
Ingredients
- 6 ounces (1 3/4 cups/169g) uncooked pasta (I used radiatore)
- 12 ounces (1 1/2 cups/340g) jarred marinara sauce (you can freeze what doesn't get used)
- 12 ounces (1 1/2 cups/354ml) water or beef stock
- 1/2 tsp Italian seasoning (See notes on how to make your own)
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 12 frozen meatballs
- 3/4 cup (212g) grated Mozzarella cheese
- 2 TBS (22g) grated Parmesan cheese
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. (non fan oven) Butter a baking dish about 5 by 13 inches in size. (Or a glass loaf pan.)
- Measure the pasta into a bowl and combine with the marinara sauce, water/stock, garlic powder, onion powder and Italian seasoning. Mix well together.
- Pour this mixture into the baking dish, making sure that all of the pasta is submerged. Arrange the meatballs over top and cover tightly with aluminum foil.
- Bake in the preheated oven for 35 to 40 minutes, or until the pasta is tender.
- Uncover. Sprinkle both cheeses evenly over top.
- Bake, uncovered, for an additional 10 to 15 minutes, until golden, bubbly and the cheese has melted.
- Leave to stand for 10 minutes before serving.
Notes
Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.
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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Warm baking spices like cinnamon, nutmeg, and cardamom fill the kitchen with the most irresistible aroma, making this dish perfect for breakfast, brunch, or even your favourite “breakfast‑for‑supper” nights. Simple to prepare ahead and absolutely dazzle your guests once baked, it’s a crowd‑pleasing casserole that feels both nostalgic and a little decadent — just the way a cozy morning (or evening) should taste.
This French toast casserole is exceptional I have to say. What is it about calling something a crumble that automatically makes it taste twice as delicious?
Maybe its because the word crumble calls up thoughts of something delicious and buttery and sweet. Right on all three counts here! This IS delicious, and buttery and sweet, although not cloyingly so.
You have the almost bread pudding custard-like base . . . with just a touch of sweetness . . . nice. It's real asset however is that rich and crisp, oaty and buttery sweet crumble topping . . .
Am I allowed to say WOW here? I sure hope so because this was absolutely WOW! That crumble topping tips it over the edge into scrumdiddlyumptious decadence! I added cinnamon and ground cardamom and nutmeg for a bit of a spice. Oh, I do love the warm baking spices, don't you??
I like to serve crisp streaky bacon and chipolata sausages with this, and a drizzle of Maple Syrup. Because . . . you just have to don't you. If you take it easy on the carbs and sugar the rest of the week, a weekend indulgence is not so bad. I don't do it very often, but when I do, what a delicious way to go!
Another tasty recipe shared from the pages of my Big Blue Binder.
INGREDIENTS NEEDED
TO MAKE
FRENCH TOAST CRUMBLE
Everything is pretty simple and standard. This is a great way to use up stale bread.
For the base:
- 1/2 loaf of stale french bread (about 4 cups) cut into cubes
- 4 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 1/3 cup (65g) granulated sugar
- 1 TBS vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp each nutmeg and ground cardamom
For the crumble topping:
- 1/4 cup (30g) plain flour
- 1/4 cup (50g) soft light brown sugar, packed
- 1/4 cup (57g) butter, cut into bits
- 1/4 cup (20g) old fashioned oats
- pinch salt
- 1/4 tsp each cinnamon, nutmeg and ground cardamom
NOTES ON INGREDIENTS
- If your bread is too fresh, cut it into cubes and leave it to air dry for several hours before proceeding.
- I buy my eggs at a local chicken farm. You don't need to use organic or free range, that is a personal preference of mine.
- Whole milk adds a lovely richness as does the cream. I use whipping cream.
- I use Kirkland organic granulated sugar in the base, again a personal preference.
- You can use light or dark brown sugar. It all depends on how much flavor you want. If I was in the U.K. I would use muscovado sugar. It has a beautiful flavor.
- Do NOT use quick oats for this. You want an oat with some texture.
- I used salted butter. That is all I keep in the house.
HOW TO MAKE FRENCH TOAST CRUMBLE
This is a very simple to make breakfast casserole that benefits from being made ahead.
- Butter a large flan dish, about 1 1/2 inches tall.(About 10 inches in diameter).
- Place all of the bread into the dish in a single layer. Sprinkle with the cinnamon, nutmeg and cardamom. (I use a small sieve or tea strainer to help do this evenly.)
- Beat together the milk, cream, eggs, sugar and vanilla. Pour over the bread evenly. Cover tightly. (I mix it together in a jug for ease of pouring over top.)
- Place in the refrigerator to chill for several hours or overnight. (Ideal for when you are having company.)
- To make the topping whisk the sugar and flour together in a small bowl. Stir in the salt and spices.
- Drop in the butter. Rub together until it forms big clumps. Add the oats and rub the oats in. (You will want a mixture which resembles coarse bread crumbs. You want some large clumps and some smaller clumps.)
- Cover and place in the refrigerator to chill. (Chilling the topping separately from the base allows for a lovely crisp crumbly finish when baked.)
- When you are ready to bake preheat the oven to 180*C/350*F/ gas mark 4. (I like to place the flan dish on a baking tray for ease of putting into and removing from the oven.)
- Sprinkle the crumble mixture over top of the bread mixture.
- Bake for 40 to 45 minutes until set and golden brown. Cut into wedges to serve. (Best served hot or at least warm.)
🌟HANDY TIPS & HELPS
FOR PERFECT FRENCH TOAST CRUMBLE🌟
Use stale bread for best texture Stale French bread absorbs the custard beautifully without turning mushy, giving you that lovely “bread‑pudding-like base.
Let it soak long enough Chilling the custard‑soaked bread for several hours or overnight ensures every cube is saturated and bakes up tender and rich .
Build a crumble with texture When rubbing the topping together, aim for a mix of large and small clumps — this gives that crisp, decadent, oaty crunch that makes the dish “WOW!”
Chill the crumble topping too Keeping the topping cold helps the butter stay firm so it melts slowly in the oven, creating better crispness and definition .
Don’t skip the warm spices Cinnamon, nutmeg, and cardamom add depth and warmth — they’re part of what makes this casserole taste cozy and indulgent without being overly sweet.
Bake until fully set and golden The sweet spot is 40–45 minutes, when the custard is set and the crumble is golden brown. Underbaking will leave the center too soft; overbaking can dry it out.
Serve it hot for maximum comfort Cutting it into wedges while warm gives the perfect contrast between the soft custard base and crisp topping — especially lovely with fruit, bacon, sausage, and maple syrup.
Double it for gatherings The recipe doubles easily and bakes well in a larger dish — ideal for holiday brunch or feeding a hungry crowd
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
Yes! You can assemble the bread, spices, and custard and let it chill for several hours or overnight before baking . In fact, this recipe is designed to be made ahead. This makes it perfect for holiday mornings, brunch, or breakfast-for-supper nights.
WHAT KIND OF BREAD WORKS BEST?
Stale French bread is ideal because it soaks up the custard without turning mushy . If your bread is fresh, simply cube it and let it sit out for a bit to dry slightly.
Absolutely — it doubles beautifully and can be baked in a larger dish for feeding a crowd. It is the perfect recipe for a family brunch.
WHAT MAKES THE CRUMBLE TOPPING SO SPECIAL?
The topping is a buttery, oaty, warmly spiced crumble that bakes up crisp and decadent — it’s the “WOW” factor of the whole dish.
CAN I ADD EXTRA SPICES?
Yes! The recipe already includes cinnamon, nutmeg, and cardamom, but you can adjust the warm baking spices to suit your taste.
HOW SHOULD THIS BE SERVED?
Serve hot, cut into wedges, with fruit, bacon, sausages, and a drizzle of maple syrup for a truly indulgent breakfast or supper treat.
IS THIS RECIPE ONLY FOR BREAKFAST?
Not at all — you mention you often enjoy breakfast dishes for supper, and this one is perfect for brunch, breakfast, or an easy evening meal
A FEW OTHER BREAKFAST DISHES YOU MIGHT ALSO ENJOY
I often like to pull out the stops at the weekend and eat a bit heartier when it comes to breakfast, or when I am having company. Here are a few other hearty and tasty breakfast dishes to enjoy!
ONE PAN BREAKFAST - A hearty, no-fuss breakfast baked entirely on one sheet pan, this dish brings together golden roasted potatoes, sizzling sausages, and butter‑toasted “egg‑in‑a‑hole” bread for a complete morning feast. Everything cooks together—simple, comforting, and perfectly sized for two—making it an easy weekend favourite with minimal cleanup and maximum satisfaction.
COUNTRY FARMHOUSE BREAKFAST BAKED OATS - A warm and cozy farmhouse‑style bake, these hearty oats come out toothsome, lightly sweet, and beautifully studded with dried apples and cranberries for a rustic morning treat. Gently spiced with cinnamon and enriched with golden syrup or honey, they fill the kitchen with an inviting aroma and deliver a comforting, home‑baked breakfast that’s as simple to make as it is satisfying.
Pin this delicious recipe to your Brunch or Breakfast Casserole Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Serves 6
French Toast Crumble
Prep time: 10 HourCook time: 45 MinTotal time: 10 H & 45 M
This is delicious. You can easily put it together either the night before you want to use it, or early on the day if you are serving it for brunch. It smells heavenly when it is baking. Serve hot cut into wedges with fruit, sausage, bacon and syrup.
Ingredients
For the base:
- 1/2 loaf of stale french bread (about 4 cups) cut into cubes
- 4 large free range eggs
- 1 cup (240ml) whole milk
- 1/4 cup (60ml) heavy cream
- 1/3 cup (65g) granulated sugar
- 1 TBS vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp each nutmeg and ground cardamom
For the crumble topping:
- 1/4 cup (30g) plain flour
- 1/4 cup (50g) soft light brown sugar, packed
- 1/4 cup (57g) butter, cut into bits
- 1/4 cup (20g) old fashioned oats
- pinch salt
- 1/4 tsp each cinnamon, nutmeg and ground cardamom
Instructions
- Butter a large flan dish, about 1 1/2 inches tall.(about 10 inches round).
- Place all of the bread into the dish in a single layer. Sprinkle with the cinnamon, nutmeg and cardamom.
- Beat together the milk, cream, eggs, sugar and vanilla. Pour over the bread evenly. Cover tightly. Place in the refrigerator to chill for several hours or overnight.
- To make the topping whisk the sugar and flour together in a small bowl. Stir in the salt and spices.
- Drop in the butter. Rub together until it forms big clumps. Add the oats and rub the oats in. You will want a mixture which resembles coarse bread crumbs. You want some large clumps and some smaller clumps.
- Cover and place in the refrigerator to chill.
- When you are ready to bake preheat the oven to 180*C/350*F/ gas mark 4.
- Sprinkle the crumble mixture over top of the bread mixture.
- Bake for 40 to 45 minutes until set and golden brown. Cut into wedges to serve.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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