If you’re on the hunt for a comforting, crowd-pleasing dinner that practically cooks itself, you’ll absolutely want to try this Dump and Bake Meatball Casserole Recipe. It’s a delightful mix of tender pasta, hearty meatballs, and rich marinara sauce all baked together with melty cheese that creates a bubbly, irresistible top layer. What makes this dish truly special is its simplicity—no fancy steps, no pre-cooking pasta or meatballs, just a straightforward dump of ingredients into one pan and baking your way to dinner bliss. Whether you’re feeding a family or need a reliable meal for a weeknight, this casserole recipe checks every box for ease, flavor, and satisfaction.
Ingredients You’ll Need
This Dump and Bake Meatball Casserole Recipe calls for a handful of easy-to-find ingredients, each bringing its own magic to the dish. The combination balances flavors and textures perfectly, ensuring every bite is comforting and delicious.
- Uncooked pasta (penne or ziti): Provides a sturdy base that absorbs the sauce and stays perfectly tender after baking.
- Marinara sauce: Adds rich tomato goodness and moisture to cook the pasta right in the dish.
- Water: Essential for cooking the pasta since it’s baked uncooked, keeping everything moist.
- Frozen fully cooked meatballs: Quick, convenient, and packed with flavor, no thawing needed.
- Shredded mozzarella cheese: Melts beautifully for that gooey, cheesy layer everyone loves.
- Grated Parmesan cheese: Gives a sharp, savory kick to top off the casserole.
- Italian seasoning: Earthy herbs that infuse every bite with classic Italian flavor.
- Salt and pepper: To taste, enhancing all the natural flavors in the dish.
- Chopped fresh parsley (optional): A fresh, colorful garnish that brightens the presentation and adds a hint of herbaceousness.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Preheat and Combine Ingredients
Start by heating your oven to a hot 425°F (220°C). Grab a 9×13-inch baking dish and toss in the uncooked pasta along with the marinara sauce, water, Italian seasoning, and a pinch of salt and pepper. Give everything a good stir so the pasta is evenly coated with that savory sauce—this step is key for ensuring the pasta cooks perfectly and the flavors meld beautifully while baking.
Step 2: Add the Meatballs
Now, place the frozen fully cooked meatballs evenly over the saucy pasta mixture. This no-thaw step saves so much time and makes this Dump and Bake Meatball Casserole Recipe even easier. The meatballs will gently warm and soak up the surrounding flavors as everything bakes together.
Step 3: Cover and Bake
Cover your casserole dish tightly with foil to lock in steam and moisture, then pop it in the oven for 35 minutes. This baking time allows the pasta to cook through, soaking up all the rich marinara, while the meatballs heat thoroughly without drying out.
Step 4: Cheese It Up and Finish Baking
After the initial baking, remove the foil and give the casserole a gentle stir to redistribute the contents. Next, sprinkle the shredded mozzarella and grated Parmesan evenly on top. Return the dish to the oven uncovered, and bake for an additional 10 to 15 minutes. This final bake melts the cheese into a golden, bubbly blanket that’s utterly irresistible.
Step 5: Garnish and Serve
Once baked to bubbly perfection, garnish with fresh chopped parsley to add a pop of color and freshness. Serve the casserole piping hot right out of the oven for a comforting family-style meal that hits the spot every time.
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
Fresh parsley is a simple but elegant choice to finish this casserole, giving it a lovely visual appeal and a light herbal note that contrasts beautifully with the rich cheese and meat. For a little extra zing, you could also add a sprinkle of crushed red pepper flakes or drizzle a bit of extra virgin olive oil right before serving.
Side Dishes
This hearty Dump and Bake Meatball Casserole Recipe pairs wonderfully with crisp, refreshing sides like a crunchy Caesar salad or steamed green beans to balance the richness. Garlic bread or a warm baguette is another classic match, perfect for soaking up every last bit of sauce left on the plate.
Creative Ways to Present
For a family-style dinner, serve the casserole straight from the baking dish, encouraging everyone to dig in together. For a fun twist, plate individual portions with a drizzle of pesto or a sprinkle of toasted pine nuts on top. You can also transform leftovers into meatball subs by piling some casserole filling inside toasted rolls and melting extra cheese on top for a completely new meal experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Dump and Bake Meatball Casserole Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 to 4 days, making it easy to enjoy a quick and delicious meal the next day.
Freezing
This casserole freezes beautifully. After baking and cooling completely, portion it out or freeze as a whole in a freezer-safe container. It will keep well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the microwave or oven. To keep the casserole moist, cover loosely with foil if using the oven and heat at 350°F (175°C) until warmed through, about 15 to 20 minutes. Stir once halfway through to heat evenly.
FAQs
Can I use homemade meatballs for this recipe?
Absolutely! Homemade meatballs add a special touch and you can prepare them in advance. Just make sure they are fully cooked before adding them to the casserole to ensure safety and proper texture.
Is it possible to add vegetables to this Dump and Bake Meatball Casserole Recipe?
Yes! Adding veggies like spinach, bell peppers, or mushrooms is a wonderful way to boost nutrition and add more texture. Just mix them in with the sauce and pasta before baking.
Can I use different types of cheese?
You definitely can swap out the mozzarella and Parmesan for other melting cheeses such as provolone or fontina, depending on your preference. Just keep in mind the flavor intensity when choosing substitutes.
How can I make this recipe gluten-free?
Simply substitute the regular pasta for gluten-free pasta varieties. Keep an eye on the cooking time as gluten-free pasta sometimes cooks differently. The rest of the recipe remains unchanged and just as easy.
Do I need to thaw the meatballs before baking?
Nope! One of the best parts about this Dump and Bake Meatball Casserole Recipe is that you can use frozen, fully cooked meatballs straight from the freezer. They warm up nicely during baking with no extra steps required.
Final Thoughts
This Dump and Bake Meatball Casserole Recipe is one of those absolute kitchen gems that delivers big on flavor while requiring very little effort. It’s perfect for busy weeknights, feeding hungry guests, or just treating yourself to a gooey, satisfying meal. Give it a try—you might just find your new go-to comfort food!
Print
Dump and Bake Meatball Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Kid-Friendly
Description
This Dump and Bake Meatball Casserole is a deliciously simple one-pan meal perfect for busy weeknights. Combining uncooked pasta, marinara sauce, frozen meatballs, and melty cheeses, this casserole bakes all in one dish for an effortless, hearty dinner. With Italian seasoning and optional fresh parsley garnish, it’s a comforting dish that’s both kid-friendly and crowd-pleasing.
Ingredients
Ingredients
- 1 (16 oz) package uncooked pasta (penne or ziti)
- 1 (24 oz) jar marinara sauce
- 3 cups water
- 1 (14 oz) bag frozen fully cooked meatballs
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking your casserole.
- Combine Ingredients: In a large 9×13-inch baking dish, mix the uncooked pasta, marinara sauce, water, Italian seasoning, salt, and pepper until the pasta is fully coated with the sauce.
- Add Meatballs: Evenly place the frozen fully cooked meatballs on top of the pasta mixture without thawing them.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. This allows the pasta to cook through and the flavors to meld.
- Stir and Add Cheese: Remove the foil, gently stir the casserole to evenly distribute the meatballs and sauce, then sprinkle shredded mozzarella and grated Parmesan cheese over the top.
- Final Bake: Return the casserole to the oven uncovered and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and slightly golden, and the pasta is tender.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley if desired, and serve hot for a comforting meal.
Notes
- No need to thaw the meatballs before baking—they cook perfectly frozen.
- You can substitute whole wheat or gluten-free pasta to suit dietary preferences; just keep an eye on the cooking time as it may vary.
- For added nutrition, stir in fresh spinach or diced bell peppers before baking.
