If you love the kind of recipes that involve tossing a few ingredients into a baking dish, walking away, and coming back to a delicious, hearty dinner — this Dump and Bake Meatball Casserole is about to become your new favorite. No need to boil pasta, brown meatballs, or dirty extra pans. Everything bakes together into a bubbling, cheesy, comfort food masterpiece.
This is one of those dinners that’s perfect for busy weeknights, lazy Sundays, or feeding a hungry crowd. It’s kid-friendly, budget-friendly, and endlessly customizable.
Why You’ll Love This Meatball Casserole
- Zero Prep Cooking: Dump, cover, bake — done.
- One Dish, Minimal Cleanup: No stovetop mess.
- Cheesy, Saucy, and Satisfying: Classic Italian-American comfort.
Table of Contents
Ingredients
- 12 oz uncooked rotini or penne pasta
- 1 (24 oz) jar marinara sauce
- 3 cups water
- 1 (1 lb) bag frozen fully cooked meatballs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Optional: Fresh basil or parsley for garnish
Instructions
Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C). Lightly grease a large 9×13-inch baking dish.
Step 2: Dump the Ingredients
In the baking dish, combine uncooked pasta, marinara sauce, water, Italian seasoning, garlic powder, and onion powder. Stir to evenly distribute the pasta.
Step 3: Add Meatballs
Arrange frozen meatballs evenly over the top of the pasta mixture. No need to thaw — they’ll cook as the casserole bakes.
Step 4: Bake
Cover the dish tightly with foil and bake for 35 minutes.
Step 5: Add the Cheese
Remove the foil, stir everything gently, and top with mozzarella and Parmesan cheese. Return to the oven, uncovered, for 10–12 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 6: Serve
Let the casserole cool for 5 minutes, garnish with fresh herbs, and serve hot.
Perfect Pairings
- Garlic bread
- A crisp green salad with balsamic vinaigrette
- Roasted broccoli or green beans
- Red wine or sparkling water with lemon
Tips for the Best Dump and Bake Meatball Casserole
- Use fully cooked frozen meatballs — any variety works: beef, turkey, chicken, or plant-based.
- Don’t skip the foil — it traps steam and helps the pasta cook evenly.
- Add a little spice — sprinkle in crushed red pepper flakes for a kick.
Flavor Variations
- Three-Cheese Blend: Use mozzarella, provolone, and Parmesan.
- Spicy Arrabbiata Sauce: Swap marinara for a spicy tomato sauce.
- Vegetable Boost: Add chopped spinach, zucchini, or mushrooms.
- Herb Lover’s: Add extra dried basil, oregano, or thyme.
Make-Ahead & Storage
- Make-Ahead: Assemble everything up to 24 hours in advance, cover, and refrigerate. Bake as directed, adding 5–10 extra minutes if cold.
- Storage: Store leftovers in an airtight container for 3–4 days.
- Freezer Friendly: Freeze baked casserole portions for up to 2 months. Reheat in the oven or microwave.
Dump and Bake Meatball Casserole
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Dump and Bake Meatball Casserole is cheesy, saucy, and ready in no time — the easiest comfort food your whole family will love!
Ingredients
- 12 oz uncooked rotini or penne pasta
- 1 (24 oz) jar marinara sauce
- 3 cups water
- 1 (1 lb) bag frozen fully cooked meatballs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Optional: Fresh basil or parsley for garnish
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 425°F (220°C). Lightly grease a large 9×13-inch baking dish.
Step 2: Dump the Ingredients
- In the baking dish, combine uncooked pasta, marinara sauce, water, Italian seasoning, garlic powder, and onion powder. Stir to evenly distribute the pasta.
Step 3: Add Meatballs
- Arrange frozen meatballs evenly over the top of the pasta mixture. No need to thaw — they’ll cook as the casserole bakes.
Step 4: Bake
- Cover the dish tightly with foil and bake for 35 minutes.
Step 5: Add the Cheese
- Remove the foil, stir everything gently, and top with mozzarella and Parmesan cheese. Return to the oven, uncovered, for 10–12 minutes, or until the cheese is melted, bubbly, and slightly golden.
Step 6: Serve
- Let the casserole cool for 5 minutes, garnish with fresh herbs, and serve hot.
Notes
- Use fully cooked frozen meatballs — any variety works: beef, turkey, chicken, or plant-based.
- Don’t skip the foil — it traps steam and helps the pasta cook evenly.
- Add a little spice — sprinkle in crushed red pepper flakes for a kick.
Keywords: dump and bake casserole, meatball casserole, easy pasta bake, one-dish dinner, weeknight meals, kid-friendly recipe, Italian comfort food, no-boil pasta, freezer-friendly, budget-friendly recipes
Frequently Asked Questions (FAQ)
1. Can I use homemade meatballs?
Yes — just make sure they’re fully cooked before adding.
2. Can I use gluten-free pasta?
Absolutely — just adjust the cooking time as needed, as some GF pastas soften faster.
3. Do I need to thaw the meatballs first?
No — they go straight from the freezer to the oven.
4. Can I double this recipe?
Yes — use a large roasting pan or divide into two 9×13-inch pans.
5. Can I make it dairy-free?
Yes — use dairy-free mozzarella-style shreds and skip the Parmesan.
