Dump-and-Bake Meatball Casserole

Busy weeknights call for simple solutions—and few recipes are as stress-free and satisfying as this Dump-and-Bake Meatball Casserole. No boiling pasta, no pre-cooking meat, no complicated prep. Just dump all the ingredients into a baking dish, stir, cover with foil, and bake until bubbly, cheesy, and delicious.

This crowd-pleasing casserole is a lifesaver for families, meal preppers, and anyone looking for maximum flavor with minimal effort. It’s hearty, comforting, and incredibly customizable, making it a reliable go-to dinner you’ll want to keep in your regular rotation.

Why You’ll Love This Recipe

• No Pre-Cooking Required: Dry pasta and frozen meatballs cook right in the dish.

• One Pan = Easy Clean-Up: Less mess, less stress.

• Family-Friendly: Kids and adults alike love the cheesy, saucy goodness.

• Meal Prep & Freezer Friendly: Great for leftovers or make-ahead meals.

• Endlessly Customizable: Add veggies, swap sauces, or use your favorite cheese blend.

Ingredients You’ll Need

• 1 (16 oz) box uncooked pasta (penne, rotini, or ziti work best)

• 1 (24 oz) jar marinara or pasta sauce

• 3 cups water or low-sodium broth

• 1 (16 oz) package frozen fully cooked meatballs

• 1 1/2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1 teaspoon Italian seasoning

• Optional: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder

• Optional garnish: chopped fresh basil or parsley

Optional Add-Ins

• 1–2 cups baby spinach or chopped kale

• 1/2 cup diced bell peppers or mushrooms

• A pinch of red pepper flakes for heat

• A dollop of ricotta or cream cheese stirred in at the end for creaminess

Step-by-Step Instructions

1. Preheat and Prepare the Dish

• Preheat your oven to 425°F (220°C).

• Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.

2. Combine Ingredients

• In the dish, add uncooked pasta, jar of sauce, 3 cups of water or broth, and seasonings.

• Stir everything together to make sure pasta is evenly coated.

• Nestle the frozen meatballs evenly throughout the mixture.

Pro Tip: Don’t thaw the meatballs! They’ll cook perfectly from frozen.

3. Cover and Bake

• Cover the dish tightly with aluminum foil.

• Bake in the oven for 35–40 minutes, or until pasta is tender and meatballs are heated through.

4. Add Cheese and Finish Baking

• Remove the foil carefully.

• Sprinkle the mozzarella and Parmesan cheese evenly over the top.

• Return to the oven, uncovered, and bake for another 10–12 minutes, until the cheese is melted and bubbly.

• If desired, broil for 1–2 minutes for golden, crispy cheese.

5. Rest and Serve

• Let the casserole sit for 5 minutes before serving.

• Garnish with chopped fresh parsley or basil, and serve warm.

Tips for Success

1. Use Enough Liquid
Pasta absorbs a lot of moisture as it cooks. Stick to the 3-cup rule and ensure the pasta is fully submerged at the start.

2. Choose the Right Pasta Shape
Short, sturdy shapes like penne, rotini, or ziti work best. Avoid delicate pastas like angel hair or thin spaghetti.

3. Don’t Skip the Foil
The foil traps steam and ensures the pasta cooks evenly. Removing it too early can leave the noodles undercooked.

4. Customize the Flavor
Use spicy arrabbiata sauce, roasted garlic marinara, or creamy tomato for a flavor twist.

5. Check for Doneness
Test a noodle before adding cheese. If it’s still firm, give the casserole another 5–10 minutes covered before finishing.

What to Serve with Meatball Casserole

This hearty casserole is a complete meal on its own, but here are some sides that pair beautifully:

• Garlic bread or cheesy breadsticks

• Caesar or garden salad

• Roasted or steamed veggies (like green beans or zucchini)

• Antipasto platter with olives, salami, and marinated artichokes

Make-Ahead, Storage & Reheating

Make Ahead

• Assemble the casserole up to the baking step and store, covered, in the fridge for up to 24 hours.

• Add 5–10 extra minutes to the bake time if baking straight from the fridge.

Storing Leftovers

• Cool completely and store in airtight containers in the refrigerator for up to 4 days.

Freezing

• Freeze individual portions or the entire cooked casserole.

• Wrap tightly in foil and freeze for up to 3 months.

Reheating

• Reheat in the microwave or covered in the oven at 350°F until warmed through.

• Add a splash of broth or sauce if it seems dry.

Nutrition Snapshot (Per Serving, Approximate – based on 6 servings)

• Calories: 460

• Protein: 22g

• Carbohydrates: 45g

• Fat: 22g

• Fiber: 3g

• Sugar: 5g

• Sodium: 720mg

Nutritional values will vary depending on the type of pasta, sauce, and meatballs used.

Customization Ideas

For a Creamy Twist

• Replace 1/2 cup of water with heavy cream or add a scoop of ricotta at the end.

To Make It Spicy

• Add crushed red pepper flakes, spicy marinara, or use spicy Italian-style meatballs.

To Sneak in Veggies

• Stir in spinach, zucchini, or shredded carrots before baking.

For a Gluten-Free Version

• Use gluten-free pasta and meatballs, and double-check your sauce ingredients.

Reader Reviews

“This was SO easy and my whole family devoured it! I added mushrooms and spinach and it turned out perfect.”
— Amanda T.

“Love how I can toss everything in and walk away. Great for meal prep, and it freezes well.”
— Jeff M.

“I used turkey meatballs and a spicy tomato sauce—seriously delicious. My kids didn’t even notice the added veggies.”
— Leanne G.

More Easy Dump-and-Bake Recipes

If you love one-pan, no-fuss dinners, check out these next:

• Dump-and-Bake Chicken Alfredo Pasta

• Lazy Lasagna with Ravioli

• One-Pan Cheesy Taco Rice Bake

• Dump-and-Stir Tuna Noodle Casserole

• Creamy Broccoli and Rice Casserole

Each one is designed to make weeknight dinners fast, simple, and delicious.

Your New Go-To Weeknight Dinner

Dump-and-Bake Meatball Casserole is proof that dinner doesn’t need to be complicated to be delicious. With just a handful of pantry staples, one baking dish, and a few minutes of prep, you can have a hot, bubbly, comforting meal that feeds the whole family—and makes your life a little easier.

Whether you’re a beginner cook, a busy parent, or just someone who doesn’t want to deal with a sink full of dishes, this is a recipe you’ll turn to again and again.

Why “Dump-and-Bake” Recipes Work So Well

In our fast-paced lives, dump-and-bake recipes have become kitchen lifesavers. They require no fancy techniques, no standing over the stove, and very little cleanup. What makes them so great is their simplicity: just combine your ingredients in one dish, let the oven do the work, and enjoy a hot, hearty meal with minimal effort. This casserole captures everything we love about that approach—no stress, no fuss, just comfort food done right.

Perfect for Potlucks and Family Gatherings

Need a dish that feeds a crowd without breaking your budget or taking all day? This meatball casserole is your answer. It’s filling, affordable, and travels well, making it ideal for potlucks, game day parties, and family dinners. You can even double the recipe to make two trays—one for now and one for freezing.

Make It Your Own: Reader Favorite Add-Ins

We love seeing how readers make this recipe their own. Here are some popular additions:

• Ricotta cheese or cottage cheese layered in for a lasagna-style effect

• Chopped spinach or kale for added greens

• Shredded rotisserie chicken in place of meatballs

• Diced jalapeños or pepperoncini for a spicy kick

Get creative with what’s in your fridge—you might invent your own signature version!

What Makes This Casserole So Kid-Friendly?

Kids tend to love three things: pasta, cheese, and meatballs. This casserole checks all the boxes. Plus, the flavors are mild and comforting, making it a great recipe for picky eaters. Want to sneak in some veggies? Finely chopped carrots or spinach blend right in without being noticed.

Cooking with Frozen Meatballs: Yes, You Can

One of the best parts of this recipe is that you can use frozen meatballs straight from the bag—no thawing necessary. Just make sure they’re fully cooked (most store-bought brands are), and let the oven do the rest. It saves time and makes this dish a true dump-and-bake wonder.

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