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pink sauce spaghetti

No-Boil Spaghetti and Meatballs in Creamy Pink Sauce (Dump-and-Bake)

This No-Boil Spaghetti and Meatballs in a Creamy Pink Sauce is a true dump-and-bake dinner. Dry spaghetti cooks right in the oven with marinara, cream, and frozen meatballs for an easy one-pan family meal with minimal dishes.
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Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 6 servings

Ingredients
  

  • 1 30oz jar of marinara i used RAO'S
  • 2 cups water
  • 1 cup heavy cream
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1 pinch red pepper optional
  • 8-10 oz dry uncooked spaghetti half of a regular box of spaghetti
  • 25-30 frozen fully cooked meatballs
  • 3/4 cup grated parmesan cheese
  • 1 cup mozzarella optional, for topping

Instructions
 

  • Preheat oven to 425°F. Do not grease the pan.
  • Break spaghetti in half and add to the bottom of 9X13
  • Pour over the top of noodles the marinara, water, heavy cream, seasonings, and parmesan cheese. Stir until well combined.
  • Place frozen meatballs evenly across the top in a single layer.
    Cover the dish tightly with foil.
  • Bake covered for 35 minutes. Remove foil and stir the spaghetti thoroughly to separate noodles.
    Re-cover tightly with foil
  • Bake covered for 15 more minutes.
  • Remove foil and stir gently once more.
    Sprinkle mozzarella evenly over the top.
    Bake uncovered for 10 minutes, until cheese is melted and bubbly.
  • Let the casserole rest for 10 minutes before serving to allow the sauce to thicken.
Keyword no boil spaghetti bake, dump and bake spaghetti, meatball pasta bake, creamy spaghetti casserole, one pan spaghetti dinner
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