This Dump and Bake Meatball Casserole is a hearty, one-dish comfort meal featuring flavorful meatballs, savory sauce, tender pasta, and melty cheese—all loaded into a baking dish and baked to bubbly perfection.

Why You’ll Love This Recipe

I love how effortless this casserole is—there’s no frying or boiling, just stir everything together and bake. The meatballs stay moist, the sauce gets rich, and the cheese melts into gooey perfection. It’s perfect for busy nights, feeding a crowd, or enjoying leftovers that taste even better the next day.

Ingredients

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

Frozen or fresh meatballs (beef, turkey, or Italian-style)
Uncooked pasta (such as penne, rotini, or rigatoni)
Pasta sauce (marinara, tomato basil, or your favorite jarred sauce)
Water or broth
Shredded mozzarella cheese
Shredded Parmesan or Italian blend (optional)
Olive oil
Onion, diced (optional)
Garlic, minced (optional)
Dried herbs: Italian seasoning, basil, or oregano
Salt and freshly ground black pepper

Directions

Preheat oven. I heat my oven to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish.
Layer aromatics (optional). If using, I toss diced onion and garlic with a drizzle of olive oil in the dish to layer flavors.
Add meatballs. I arrange meatballs evenly in a single layer over the aromatics (or directly in the dish).
Pour sauce and pasta. I add uncooked pasta over the meatballs, then pour pasta sauce and water or broth evenly, ensuring pasta is mostly submerged.
Season. I sprinkle Italian seasoning, salt, and pepper over the mixture, then top with shredded mozzarella and Parmesan if I’m including it.
Cover & bake. I tightly cover the dish with foil and bake for about 25 minutes.
Uncover & finish. I remove the foil and bake another 10–15 minutes until pasta is tender and cheese is bubbly and golden.
Rest & serve. I let it rest for 5 minutes, then scoop and serve—sometimes topped with fresh basil or red pepper flakes.

Servings and Timing

Servings: Serves about 6
Prep time: 10 minutes
Bake time: 25 minutes covered + 10–15 minutes uncovered
Total time: Approximately 45–50 minutes

Variations

Vegetable boost: Stir in chopped bell peppers, spinach, or mushrooms before baking.
Spicy twist: Add red pepper flakes or use spicy Italian meatballs and sauce.
Cheese variety: Try pepper jack, provolone, or fontina for a different melt and flavor.
Creamy version: Stir in a splash of heavy cream or dollop of ricotta before baking for a richer texture.

Storage/Reheating

I store leftover casserole in an airtight container in the fridge for up to 4 days. To reheat, I microwave single servings until hot or bake a portion at 350 °F (175 °C) for 10–15 minutes until warmed through. You can also freeze in portions—thaw overnight before reheating.

FAQs

1. Can I use fresh meatballs instead of frozen?

Yes—I use fresh meatballs, just be sure they’re pre-cooked and meaty. Add a few extra minutes if meatballs are very large.

2. What type of pasta works best?

I prefer sturdy shapes like penne, rigatoni, or shells—they hold sauce well and bake nicely without getting mushy.

3. How do I prevent dry pasta?

I make sure the pasta is mostly submerged in sauce and water or broth, and keep the dish covered for the first part of baking to trap steam.

4. Can I assemble ahead of time?

Definitely—I layer everything, cover and refrigerate, then bake when ready. I may add a few extra minutes if baking straight from the fridge.

5. Is this dish freezer-friendly?

Yes—I assemble, cool, and freeze in an airtight container. Thaw overnight and bake at 350 °F (175 °C) until hot, about 30 minutes.

Conclusion

Dump and Bake Meatball Casserole is one of my go-to meals when I want hearty, satisfying comfort food with minimal effort. It’s flexible, cheesy, and perfect for feeding a hungry crowd or prepping ahead. I hope it becomes a new family favorite in your home!