Name: Dump and Bake Meatball Casserole Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 (16 oz) box uncooked rotini or penne pasta; 1 (24 oz) jar marinara sauce; 3 cups water; 1 (14–16 oz) bag frozen meatballs; 2 cups shredded mozzarella cheese; ½ teaspoon Italian seasoning; ¼ teaspoon garlic powder; Salt and pepper to taste; ½ cup chopped spinach; ¼ cup grated Parmesan cheese; Red pepper flakes, to taste

Jump to Recipe

If you’re looking for a hearty, comforting dinner that practically makes itself, you have to try this Dump and Bake Meatball Casserole. This gem combines tender pasta, savory marinara, and juicy frozen meatballs all baked together in one dish with just a few simple ingredients. The best part? It’s all dumped into a casserole dish and left to bake, making it perfect for busy weeknights or whenever you crave something warm, cheesy, and absolutely satisfying without a fuss.

Dump and Bake Meatball Casserole Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but each plays a crucial role in bringing flavor, texture, and color to the Dump and Bake Meatball Casserole. From the al dente pasta that soaks up the sauce to the cheesy topping that browns to perfection, every element is essential to the magic.

1 (16 oz) box uncooked rotini or penne pasta: Choose your favorite shape since it holds sauce beautifully and cooks perfectly in the casserole.
1 (24 oz) jar marinara sauce: A good quality marinara adds that rich, tangy tomato base that brings depth to the dish.
3 cups water: This hydrates the pasta while it bakes, ensuring a tender finish without any extra steps.
1 (14–16 oz) bag frozen meatballs: The star protein, ready to go straight from freezer to casserole — no thawing necessary!
2 cups shredded mozzarella cheese: Melts into a silky, golden layer that’s pure comfort food joy.
½ teaspoon Italian seasoning: Infuses the whole dish with classic herby Italian flavors.
¼ teaspoon garlic powder: Adds a subtle but essential flavor kick.
Salt and pepper to taste: Simple seasoning to round out the tastes perfectly.
Optional: ½ cup chopped spinach: A little green boost for nutrition and color.
Optional: ¼ cup grated Parmesan: For extra cheesy richness if you want to take it up a notch.
Optional: red pepper flakes: Sprinkle for a touch of heat if you like your casserole with some zing.

How to Make Dump and Bake Meatball Casserole

Step 1: Preheat and Prepare

Start by preheating your oven to 425°F (220°C) and lightly grease a 9×13” baking dish. This prep ensures your casserole won’t stick, and the high heat helps everything cook evenly and develop a lovely baked finish.

Step 2: Combine the Base Ingredients

To the greased dish, add your uncooked pasta, the full jar of marinara sauce, and 3 cups of water. Stir them together right in the dish until well combined. This “dump and stir” technique saves time and signals that this meal is as easy as it sounds!

Step 3: Add the Meatballs and Seasonings

Now, arrange those frozen meatballs evenly on top of the saucy pasta mixture. Don’t worry about thawing – they’ll cook through in the oven. Sprinkle the Italian seasoning, garlic powder, salt, and pepper evenly over the dish to build those classic Italian flavors all around.

Step 4: First Bake — Covered

Cover your casserole tightly with aluminum foil and pop it into the oven. Bake for 35 to 40 minutes, allowing the pasta to absorb the sauce and the meatballs to heat through while everything steams gently under the foil.

Step 5: Add Cheese and Final Bake

Once the covered baking time is up, remove the foil carefully and sprinkle the 2 cups of shredded mozzarella cheese over the top. Return the dish to the oven, uncovered, for another 5 to 10 minutes until the cheese melts, bubbles, and turns golden brown in all the right spots.

Step 6: Rest Before Serving

Patience is a virtue here! Let your Dump and Bake Meatball Casserole rest for about 5 minutes out of the oven. This brief pause allows the cheese to set slightly and the flavors to mingle fully so every bite is pure deliciousness.

How to Serve Dump and Bake Meatball Casserole

Garnishes

Adding fresh garnishes transforms your casserole visually and taste-wise. Sprinkle freshly chopped basil or parsley for a pop of vibrant green and freshness. A light dusting of grated Parmesan on top adds an elegant touch to complement the melted mozzarella.

Side Dishes

A crisp green salad with a zesty vinaigrette beautifully balances the richness of the casserole. Garlic bread or crusty French bread also works brilliantly, perfect for mopping up every bit of that savory marinara sauce.

Creative Ways to Present

For a fun family-style presentation, serve the casserole straight from the baking dish at the center of the table. You can also portion it into individual ramekins before baking for an elegant single-serve option that looks like you spent hours in the kitchen (even though you didn’t!).

Make Ahead and Storage

Storing Leftovers

Simply transfer any leftover Dump and Bake Meatball Casserole into an airtight container and refrigerate. It keeps beautifully for 3 to 4 days, making it a fantastic choice for easy lunches or second dinners.

Freezing

You can freeze the casserole either before or after baking. To freeze before baking, assemble in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready, bake without thawing, adding extra baking time as needed. For freezing after baking, cool completely, store in an airtight container, and freeze for up to 2 months.

Reheating

To reheat, cover the casserole or portion with foil and warm in a 350°F oven until heated through, about 20 minutes. Microwaving works too in a pinch; just cover loosely and heat in intervals to avoid drying out the cheese and pasta.

FAQs

Can I use fresh meatballs instead of frozen ones?

Absolutely! Fresh meatballs work wonderfully—just be sure to partially cook them first to ensure they reach a safe temperature when baked in the casserole.

What type of pasta works best in this Dump and Bake Meatball Casserole?

Short pasta shapes like rotini or penne are ideal because they hold onto sauce so well, ensuring every bite is flavorful and moist.

Is it necessary to add water if the marinara is already liquid?

Yes, adding water helps the pasta cook perfectly in the oven since there is no pre-boiling stage. It creates enough moisture for the pasta to absorb and soften evenly.

Can I add vegetables to the casserole?

Definitely! Spinach, bell peppers, or mushrooms make excellent additions for extra nutrition and color. Just stir them in with the pasta and sauce before baking.

What’s the best way to prevent the casserole from drying out?

Covering the dish tightly with foil during the initial baking ensures the moisture stays trapped inside, preventing dryness while the pasta and meatballs cook perfectly.

Final Thoughts

The Dump and Bake Meatball Casserole is one of those rare, joyful recipes that makes dinner feel like a warm hug. It’s easy, fast, and finger-licking good — a true lifesaver when you want something delicious without spending hours in the kitchen. I can’t recommend it enough, whether you’re feeding a family or craving comforting leftovers. Give it a try and I promise you’ll want to make it again and again.

Dump and Bake Meatball Casserole Recipe

★★★★★

4.9 from 21 reviews

Author: Julian
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

This Dump and Bake Meatball Casserole is a quick and easy one-dish meal combining pasta, marinara sauce, and frozen meatballs, all baked together for a comforting and flavorful dinner. Perfect for busy weeknights, this casserole requires minimal prep and delivers a cheesy, hearty meal with customizable seasonings.

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the casserole evenly.
Prepare Baking Dish: Grease a 9×13” baking dish with oil or non-stick spray to prevent sticking and make cleanup easier.
Combine Base Ingredients: Add the uncooked pasta, marinara sauce, and water to the baking dish. Stir everything together gently to ensure the pasta is evenly coated and submerged.
Add Meatballs: Arrange the frozen meatballs evenly on top of the pasta mixture without stirring them in, allowing them to cook thoroughly during baking.
Season: Sprinkle Italian seasoning, garlic powder, salt, and pepper evenly over the entire dish to enhance the flavors.
Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35–40 minutes, allowing the pasta to cook and meatballs to heat through.
Add Cheese and Finish Baking: Remove the foil carefully, sprinkle shredded mozzarella cheese over the top, and bake uncovered for an additional 5–10 minutes until the cheese is melted, bubbly, and golden brown.
Rest and Serve: Let the casserole rest for 5 minutes after baking to set ingredients and cool slightly before serving.

Notes

You can substitute rotini or penne with other similar pasta shapes as desired.
Adding chopped spinach or Parmesan cheese can boost nutritional value and taste.
If you prefer extra heat, sprinkle red pepper flakes before baking or at serving.
This dish is best served fresh, but leftovers can be refrigerated for up to 3 days.
Use gluten-free pasta to make this recipe gluten free.
If using all-beef or turkey meatballs, check ingredient labels to suit dietary needs.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American