Dump and Bake Meatball Casserole

Dump and bake meatball casserole is one of my go-to meals when I want something hearty, cheesy, and comforting with almost zero effort. I just toss everything into a baking dish—uncooked pasta, frozen meatballs, sauce, and cheese—then let the oven do all the work. It’s a hands-off dinner that’s ready to feed a hungry crowd without dirtying a bunch of dishes.

Why You’ll Love This Recipe

I love this recipe because there’s no boiling pasta, no precooking meatballs, and no fuss. Everything goes into the dish raw, bakes together, and comes out bubbling, cheesy, and satisfying. It’s perfect for busy nights, picky eaters, and anyone who appreciates a warm, homemade meal with minimal prep. Plus, I can mix things up with different sauces or cheeses, making it super versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Uncooked pasta (short varieties like penne or rotini)

• Frozen fully-cooked meatballs

• Marinara or pasta sauce

• Water or broth

• Italian seasoning

• Garlic powder

• Salt and pepper

• Shredded mozzarella cheese

• Grated parmesan cheese (optional)

• Fresh parsley or basil for garnish (optional)

Directions

1. I preheat the oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish.

2. I pour the uncooked pasta into the dish and add the frozen meatballs right on top.

3. I cover it all with marinara sauce and water (or broth), then stir in the seasonings.

4. I make sure the pasta is fully submerged in liquid, then cover the dish tightly with foil.

5. I bake it for 35–40 minutes, until the pasta is tender and most of the liquid is absorbed.

6. I remove the foil, sprinkle mozzarella and parmesan over the top, and bake uncovered for another 10–15 minutes, until bubbly and golden.

7. I let it rest for 5 minutes before serving, then garnish with chopped parsley or basil if I have some on hand.

Servings and timing

This recipe makes 6 to 8 servings. It takes about 5–10 minutes to prep, 45–55 minutes to bake, and a few minutes to rest before serving.

Variations

Sometimes I use a creamy tomato sauce or vodka sauce for extra richness. I’ve also swapped the meatballs for plant-based or turkey versions with great results. For extra veggies, I stir in some frozen spinach, chopped bell peppers, or mushrooms before baking. If I want a little heat, I add red pepper flakes or spicy Italian sausage meatballs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for 1–2 minutes or warm the whole dish in the oven at 350°F until heated through. It also freezes well—I portion it into freezer containers and reheat directly from frozen or thaw overnight in the fridge.

FAQs

Can I use homemade meatballs?

Yes, as long as they’re fully cooked before adding to the dish. I just make sure they’re firm enough to hold their shape while baking.

Do I need to cook the pasta first?

Nope. That’s the beauty of this recipe—everything bakes together, and the pasta cooks in the sauce and liquid.

What kind of pasta works best?

I stick with sturdy, short pastas like penne, rotini, or rigatoni. Thin pasta like spaghetti or angel hair doesn’t work as well for this method.

Can I make it ahead of time?

Yes, I assemble it up to a day in advance, cover, and refrigerate. I just add a few extra minutes to the baking time if it goes into the oven cold.

What if my pasta isn’t fully cooked?

I cover it back up and bake for an additional 5–10 minutes, adding a splash more water if needed. Oven times can vary depending on the type of pasta and brand of sauce.

Conclusion

Dump and bake meatball casserole is everything I want in an easy weeknight dinner—simple, filling, and totally satisfying. I love how it all comes together in one pan with no extra steps, and the result is always a cozy, cheesy meal that feels homemade with barely any effort. It’s a staple in my kitchen for a reason.

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