If you’re craving an easy, comforting meal with maximum flavor and minimal fuss, this Dump and Bake Meatball Casserole Recipe is about to become your new best friend. Imagine tender pasta soaking up rich marinara sauce, juicy meatballs cooked right in the dish, and gooey melted cheese pulling everything together in a warm, bubbling casserole that practically makes itself. It’s simple comfort food elevated, perfect for busy weeknights or casual family dinners when you want a wholesome dish without spending hours in the kitchen.
Ingredients You’ll Need
The magic of this Dump and Bake Meatball Casserole Recipe lies in its straightforward ingredients, each playing a key role in delivering that perfect balance of tastes and textures. From the hearty pasta that forms the base, to the savory meatballs providing protein, and the rich cheeses that bring it all together with gooey goodness, every component is essential yet simple.
- Uncooked pasta (16 oz, penne or ziti): This sturdy pasta holds the sauce beautifully and stands up well to baking without getting mushy.
- Marinara sauce (24 oz jar): A flavorful tomato base that infuses the dish with tangy, herby richness.
- Water (3 cups): Needed to cook the pasta right in the casserole, making it super simple.
- Frozen fully cooked meatballs (14 oz bag): Saves time without sacrificing flavor; no thawing required!
- Shredded mozzarella cheese (1 1/2 cups): Adds that classic melty stretch and mild creaminess.
- Grated Parmesan cheese (1/4 cup): Boosts the savory depth with its distinctive sharpness.
- Italian seasoning (1 teaspoon): A fragrant blend that ties the tomato, meat, and pasta together effortlessly.
- Salt and pepper to taste: Essential for bringing out all the delicious flavors.
- Chopped fresh parsley (optional): A pop of color and fresh, bright flavor to finish the dish.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Combine the Base Ingredients
Start by preheating your oven to 425°F (220°C). In a large 9×13-inch baking dish, dump in the uncooked pasta, pour over the marinara sauce and water, then sprinkle the Italian seasoning along with salt and pepper. Give it a good stir to make sure every piece of pasta is coated in sauce. This first step sets the stage for a perfectly cooked, flavorful casserole straight from the oven.
Step 2: Add the Meatballs
Now, arrange the frozen meatballs evenly over the saucy pasta mixture. No need to thaw them beforehand, which keeps the process super quick and easy. The meatballs will cook right in the dish, soaking up the sauce and releasing their savory juices as they bake.
Step 3: Bake Covered
Cover the baking dish tightly with aluminum foil to trap steam. Bake the casserole for 35 minutes, allowing the pasta to cook through while the meatballs warm up and meld with the sauce.
Step 4: Add Cheese and Bake Uncovered
After 35 minutes, carefully remove the foil and stir the casserole gently to mix the flavors. Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top. Return the dish to the oven uncovered for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and just starting to brown at the edges. This final step delivers that irresistible cheesy crust we all love.
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
Fresh chopped parsley sprinkled on top adds a burst of bright color and a slight herbal note that lifts the rich flavors. Feel free to add a pinch of red pepper flakes for a bit of heat or a drizzle of extra virgin olive oil for sheen and scent.
Side Dishes
Pair this hearty casserole with a crisp green salad to balance the richness, or roasted vegetables like zucchini or broccoli for added texture and nutrients. Garlic bread or warm dinner rolls also make great companions to soak up every last bit of sauce.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or small skillets for personalized portions that look charming on the table. You can also add layers of sautéed spinach or bell peppers right in the dish before baking for a colorful, veggie-packed upgrade.
Make Ahead and Storage
Storing Leftovers
Let the casserole cool completely before transferring leftovers to an airtight container. It keeps well in the fridge for 3 to 4 days, making for easy next-day meals or reheated dinners packed with flavor.
Freezing
This Dump and Bake Meatball Casserole Recipe freezes beautifully. Portion it out into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating for convenient, ready-made comfort food at a moment’s notice.
Reheating
Reheat leftovers in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent drying out and heat at 350°F (175°C) for about 20 minutes. Add a little extra shredded cheese on top for a melty boost if desired.
FAQs
Can I use a different type of pasta in this Dump and Bake Meatball Casserole Recipe?
Absolutely! Penne and ziti are the classics because they hold up well, but you can swap in rigatoni, rotini, or even whole wheat or gluten-free varieties. Just keep an eye on the cooking time as it can vary slightly with different pastas.
Do I need to thaw the meatballs before baking?
Nope, there’s no need to thaw the frozen meatballs. They bake perfectly right from frozen, saving you time and effort without compromising on taste or texture.
Can I add vegetables to this casserole?
Definitely! Spinach, bell peppers, mushrooms, or zucchini work really well. Just toss them in along with the pasta and sauce before baking for extra nutrition and color.
How spicy is this dish?
This Dump and Bake Meatball Casserole Recipe is mild and kid-friendly, but you can easily add crushed red pepper flakes, spicy marinara, or pepper jack cheese if you want to turn up the heat.
Is this recipe freezer-friendly?
Yes, it freezes very well! Just store leftovers in freezer-safe containers and thaw overnight before reheating. It’s perfect for meal prep or busy weeknights when you need a no-fuss dinner.
Final Thoughts
This Dump and Bake Meatball Casserole Recipe is pure kitchen magic — simple ingredients coming together in one dish to deliver a meal that feels like a warm hug. Whether you’re short on time or simply craving hearty, cheesy comfort food, this recipe is a total winner. So grab a baking dish, dump everything in, and get ready to enjoy a flavorful, satisfying dinner that will have everyone asking for seconds.
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 simple and hearty one-pan pasta dish perfect for busy weeknights. Combining uncooked pasta, marinara sauce, frozen meatballs, and cheese, it lets the oven do all the work for a melty, comforting meal with minimal prep.
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 the oven: Set your oven to 425°F (220°C) to ensure it reaches the proper temperature by the time your casserole is ready to bake.
- Combine ingredients: In a large 9×13-inch baking dish, mix the uncooked pasta, marinara sauce, water, Italian seasoning, and a pinch of salt and pepper until the pasta is evenly coated.
- Add meatballs: Evenly arrange the frozen fully cooked meatballs on top of the pasta mixture. There’s no need to thaw them beforehand.
- Cover and bake: Cover the baking dish tightly with foil and bake for 35 minutes. This allows the pasta to cook through as it absorbs the sauce and water.
- Stir and add cheese: Carefully remove the foil, stir the casserole gently to combine, then sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake uncovered: Return the casserole to the oven, uncovered, and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and the pasta is tender.
- Serve: Garnish with chopped fresh parsley if desired and serve hot for a satisfying meal.
Notes
- No need to thaw the meatballs before baking.
- You can swap in whole wheat or gluten-free pasta—just monitor the cooking time as it may vary.
- Add spinach or bell peppers to the casserole for extra vegetables and nutrition.
