Dump and Bake Meatball Casserole Recipe

Dump and Bake Meatball Casserole is one of those magical weeknight dinners that requires almost no effort but delivers big on flavor. Everything goes into the baking dish—uncooked pasta, frozen meatballs, sauce—and bakes into a cheesy, bubbling, satisfying meal the whole family loves. No boiling, no browning, no fuss.

Why I’ll Love This Recipe

I love how unbelievably easy this casserole is. I don’t have to pre-cook anything, and cleanup is a breeze since it all happens in one dish. It’s warm, hearty, and customizable with whatever I have on hand. Plus, it’s one of those meals that’s just as good the next day, which makes it perfect for leftovers or meal prep.

Ingredients

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

• Uncooked pasta (penne or rotini work best)

• Frozen fully cooked meatballs

• 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).

2. In a 9×13-inch baking dish, I combine the uncooked pasta, marinara sauce, water or broth, Italian seasoning, and garlic powder. I stir everything together to make sure the pasta is fully coated.

3. I nestle the frozen meatballs evenly into the sauce and pasta mixture.

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

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

6. I let the casserole rest for 5 minutes before serving and top with fresh herbs if I want a little extra color and flavor.

Servings and Timing

This recipe serves 6–8 and takes about 55 minutes total—5 minutes to prep and 50 minutes to bake.

Variations

• I sometimes add chopped bell peppers, mushrooms, or spinach before baking for extra veggies.

• For a spicy kick, I stir in crushed red pepper flakes or use spicy Italian meatballs.

• I’ve used Alfredo sauce instead of marinara for a creamy version, and it’s delicious.

• For a gluten-free option, I use gluten-free pasta and double-check the meatballs are gluten-free too.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or bake individual portions at 350°F until heated through. If the pasta has soaked up too much sauce, I stir in a splash of water or broth when reheating. This dish also freezes well—I wrap portions tightly and freeze for up to 2 months.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, I can use homemade or store-bought fresh meatballs. I make sure they’re fully cooked before adding, or bake the casserole a bit longer if using raw ones.

Will the pasta really cook in the oven?

Yes, as long as it’s completely covered in liquid. I stir everything well before baking and make sure the foil is sealed tightly.

What pasta shapes work best?

Short pasta like penne, ziti, or rotini hold up well in this dish and cook evenly. I avoid thin noodles like spaghetti—they can get mushy.

Can I make this casserole ahead of time?

Yes, I assemble everything and store it in the fridge for a few hours before baking. I may need to add an extra 5–10 minutes to the cook time if baking from cold.

How do I keep the cheese from over-browning?

I add the cheese during the last 10–15 minutes of baking so it melts perfectly without drying out or getting too dark.

Conclusion

Dump and Bake Meatball Casserole is the ultimate easy dinner—no boiling, no browning, just delicious comfort food straight from the oven. It’s cozy, cheesy, and totally fuss-free. Whether I’m feeding a crowd or just want something simple for the week, this recipe always hits the spot.