In most cookbooks I've read, when someone mentions the word "dump" in a recipe it usually refers to something that's super-simple to make, and most frequently involves a slow cooker. As in, you "dump" all the ingredients into the slow cooker, mix them up, put the lid on it, and set it to cook on Low for 6-8 hours. I've made a few dishes like that, and they usually come out pretty well.
For a change, I came across this "dump" casserole and decided to try it. It's a baked pasta dish that involves hardly any prep work and no pre-cooking. You literally mix everything up, dump it into a casserole dish, and bake it. I did make one adjustment to the ingredients on this one from the original; when I first measured out the ingredients there didn't seem to be enough meatballs to my liking, so I added a few,
Adapted from The Food Hussy
A very simple pasta casserole that is literally "dumped" together and baked. What can be easier?
Adapted from The Food Hussy
Preheat oven to 425 F. Spray the inside of a 13 x 9 casserole dish with nonstick cooking spray.
In a large bowl combine pasta, water, meatballs, marinara sauce, and onion and pepper mix (if used) and mix thoroughly. Pour mixture into the casserole dish and spread evenly. Cover dish with aluminum foil.
Bake in oven for 45 minutes. Remove from oven and remove foil, checking for doneness of the pasta. If the pasta seems not quite finished cooking to al dente, cover and cook another 5 minutes; if done, discard foil. Sprinkle the Mozzarella cheese evenly over the top of the casserole, then return to the oven for about 5 minutes to melt the cheese. Remove from oven and let rest for 5 minutes before serving. Garnish with Italian seasoning and Parmesan cheese if desired.
Servings 8
Serving Size about 1 1/2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.