Dump and Bake Meatball Casserole

This dump and bake meatball casserole is the ultimate easy comfort food—no boiling, no fuss, just toss everything into one dish and let the oven do the work. I love how it’s hearty, cheesy, and packed with flavor, making it perfect for busy weeknights when I don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

I keep this recipe on hand because it’s quick to prep, family-friendly, and totally satisfying. Everything goes right into the baking dish—frozen meatballs, uncooked pasta, sauce, cheese—and bakes into a bubbly, delicious casserole with minimal cleanup. It’s cozy, filling, and ideal when I want a no-hassle dinner.

Ingredients

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

• Frozen fully cooked meatballs

• Uncooked pasta (penne, rotini, or ziti work well)

• Marinara or pasta sauce

• Water or chicken broth

• Italian seasoning

• Garlic powder

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Fresh basil or parsley (optional, for garnish)

Directions

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

2. In the dish, I combine the uncooked pasta, marinara sauce, water (or broth), garlic powder, and Italian seasoning. I stir everything until the pasta is evenly coated.

3. I nestle the frozen meatballs into the pasta mixture, making sure they’re spread out evenly.

4. I cover the dish tightly with foil and bake for 35–40 minutes, until the pasta is tender and the meatballs are heated through.

5. I remove the foil, sprinkle the mozzarella and Parmesan cheese over the top, and bake uncovered for another 10–15 minutes, until the cheese is melted and bubbly.

6. I let it sit for a few minutes before serving, and top with fresh herbs if I want a pop of color.

Servings and timing

This recipe makes about 6 servings. It takes 5–10 minutes to prep and 45–55 minutes to bake, depending on the pasta and meatball size. I usually have the whole dish ready in about an hour with very little hands-on time.

Variations

Sometimes I use turkey or chicken meatballs instead of beef. I’ve also added a few handfuls of baby spinach or chopped bell peppers to the pasta mixture before baking. For a spicy twist, I mix in red pepper flakes or use arrabbiata sauce instead of traditional marinara.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the oven or microwave until warmed through. To freeze, I cool the cooked casserole completely, portion it out, and freeze for up to 2 months. I thaw and reheat as needed.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, I use fully cooked fresh meatballs as long as they’re fully cooked before adding. If they’re raw, I cook them separately first to be safe.

Do I need to boil the pasta first?

Nope! That’s the best part—everything bakes together in one dish and the pasta cooks in the sauce and liquid as it bakes.

Can I use a different type of pasta?

Yes, I use short pasta shapes like rotini, penne, or ziti. I avoid spaghetti or angel hair—they cook too quickly and get mushy.

What if the pasta isn’t fully cooked?

If the pasta needs a little more time, I add a splash of water or sauce, cover with foil again, and bake for 5–10 more minutes.

Can I make this ahead of time?

Yes, I assemble everything (except the cheese topping), cover, and refrigerate for up to 24 hours. I add the cheese later and bake when ready.

Conclusion

This dump and bake meatball casserole is one of the easiest and most comforting meals I make. It’s rich, cheesy, and full of flavor—without needing to boil pasta or dirty multiple pans. Whether I’m feeding a crowd or just want plenty of leftovers, this recipe always delivers big on taste with minimal effort.