Dump and Bake Meatball Casserole

Dump and Bake Meatball Casserole is a no-fuss, all-in-one dinner that brings together tender pasta, savory meatballs, rich marinara sauce, and melty cheese—all baked in one dish without boiling the pasta first. It’s hearty, satisfying, and incredibly easy to make, even on the busiest nights.

Why You’ll Love This Recipe

I love this recipe because there’s no need to pre-cook anything. I just layer the ingredients in a dish, pop it in the oven, and let it bake into cheesy, saucy perfection. It’s family-friendly, freezer-friendly, and made with ingredients I almost always have on hand. Minimal prep, minimal cleanup, and maximum comfort.

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 or pre-cooked meatballs

• Marinara or pasta sauce

• Water or low-sodium broth

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Italian seasoning

• Salt

• Black pepper

• Fresh basil or parsley (optional, for garnish)

directions

1. I preheat the oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish.

2. I pour the uncooked pasta into the dish, spreading it into an even layer.

3. I place the frozen meatballs evenly over the pasta.

4. I pour the marinara sauce over the top, then add the water or broth. I stir everything gently to ensure the pasta is coated and spread evenly.

5. I season with Italian seasoning, salt, and pepper.

6. I cover the dish tightly with foil and bake for 35 minutes.

7. I remove the foil, sprinkle mozzarella and Parmesan cheese on top, and bake uncovered for another 10–15 minutes, or until the cheese is melted and bubbly and the pasta is tender.

8. I let it rest for a few minutes before serving, and garnish with fresh herbs if I have them.

Servings and timing

This recipe makes 6–8 servings and takes 10 minutes to prep and 45–50 minutes to bake, so it’s ready in about 1 hour.

Variations

Sometimes I use turkey or chicken meatballs for a lighter version, or add a layer of ricotta or cream cheese in the middle for extra richness. I’ve also stirred in baby spinach or chopped bell peppers before baking for a veggie boost. For a spicy kick, I use arrabbiata sauce or add red pepper flakes.

storage/reheating

Leftovers store well in the fridge for up to 4 days. I reheat portions in the microwave or oven at 350°F until warmed through. This dish also freezes beautifully—after baking and cooling, I wrap it tightly and freeze for up to 2 months. To reheat, I thaw overnight in the fridge and warm it in the oven.

FAQs

Do I need to thaw the meatballs first?

No, I use them straight from the freezer. They cook perfectly in the oven along with the pasta.

Can I use any type of pasta?

Short pasta like penne, rotini, or ziti works best. I avoid thin pasta like spaghetti—it doesn’t hold up well in this bake.

Will the pasta be fully cooked?

Yes, as long as I add enough liquid and cover it tightly during the first part of baking, the pasta comes out tender and flavorful.

Can I make this vegetarian?

Absolutely. I just swap the meatballs for plant-based ones or roasted veggies and use vegetable broth instead of water.

What cheese works best?

Mozzarella melts beautifully, and Parmesan adds flavor. I’ve also used provolone, fontina, or an Italian blend for variety.

Conclusion

Dump and Bake Meatball Casserole is a hearty, cheesy, and incredibly easy dinner that’s perfect for when I want something filling and comforting without all the prep. It’s the kind of recipe I keep in my rotation for busy weeknights and lazy weekends alike—always a hit and so simple to make.