Dump and Bake Meatball Casserole

I absolutely love how simple yet hearty this Dump and Bake Meatball Casserole is—it’s my go-to dish when I want something savory, comforting, and fuss-free. With juicy meatballs, tender pasta, rich marinara sauce, and gooey melted cheese all baked in one pan, it’s a win every time.

Why You’ll Love This Recipe

I adore this recipe for several reasons: it’s incredibly easy—everything gets dumped into a baking dish—no fussing over multiple pots or pans. I can prep it ahead of time and pop it in the oven when I’m ready. Plus, it hits all the comforting food notes: protein-packed meatballs, flavorful sauce, and melty cheese topping it off. It’s perfect for busy weeknights, casual gatherings, or anytime I want real comfort food with minimal effort.

ingredients

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

• 1 lb meatballs (store-bought or homemade)

• 12 oz pasta (penne, rotini, or shells)

• 24 oz marinara sauce

• 1 cup water or broth

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tsp dried Italian seasoning

• ¼ tsp red pepper flakes (optional, for a little heat)

• Salt and pepper to taste

• Fresh basil or parsley for garnish (optional)

directions

1. Preheat the oven to 375 °F (190 °C).

2. In a 9×13-inch baking dish, place the uncooked pasta in an even layer.

3. Nestle the meatballs evenly throughout the pasta.

4. Pour the marinara sauce over the pasta and meatballs.

5. Add the water or broth, then sprinkle Italian seasoning, salt, pepper, and red pepper flakes over everything.

6. Gently stir to combine—just enough to moisten the pasta without disturbing the meatballs too much.

7. Cover tightly with foil and bake for 25 minutes.

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

9. Let it rest for about 5 minutes. Garnish with fresh basil or parsley before serving.

Servings and timing

• Servings: about 6 generous portions

• Total time: approx. 45 minutes

  • Prep: 10 minutes

  • Bake (covered): 25 minutes

  • Bake (uncovered): 10–15 minutes

  • Rest: 5 minutes

Variations

• I sometimes swap meatballs with chicken sausage slices or turkey meatballs for a lighter twist.

• For extra veggies, I’ll stir in a cup of chopped spinach, bell peppers, or mushrooms before baking.

• I can make it gluten-free by using GF pasta and checking meatballs for GF ingredients.

• Want more flavor? I stir in a bit of pesto or a splash of balsamic before baking.

• To make it cheesier, I mix some ricotta or provolone slices into the layers.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover it with foil and bake at 350 °F (175 °C) for about 15–20 minutes, or I microwave individual portions until hot. If it’s a bit dry, I add a splash of water or extra marinara before reheating.

FAQs

How can I make this dairy-free?

I switch out the mozzarella and Parmesan for dairy-free cheese alternatives—there are some great melty blends available. If I want to skip cheese entirely, it still tastes fantastic without it.

Can I prep this ahead of time and freeze it?

Yes! I assemble everything in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When I’m ready, I bake it from frozen—covered for about 40 minutes, then uncover and continue until bubbly.

What if my pasta is al dente after baking?

If the pasta isn’t soft enough, I simply pour a little more water or sauce over it, cover again, and bake for another 5–10 minutes until it reaches the texture I like.

Can I use homemade meatballs?

Absolutely! I often use my favorite homemade meatball recipe—just make sure they’re uncooked when you dump them in since they’ll finish cooking in the oven.

Is there a way to make it spicier?

Yes—I’ll add extra red pepper flakes or stir in a splash of hot sauce. Alternatively, I’ll use spicy Italian sausage meatballs or top it with sliced jalapeños before baking.

Conclusion

This Dump and Bake Meatball Casserole is a simple, satisfying recipe that saves me time without sacrificing flavor. With minimal prep, one dish to clean, and countless ways to customize it, this has become a staple in my kitchen. Whether I’m feeding a crowd or meal-prepping for the week, this casserole delivers every time.