Looking for a super simple dinner that requires minimal effort and cleanup? This Dump and Bake Meatball Casserole is the perfect solution! With just a handful of ingredients, no pre-cooking, and only one dish to clean up, this recipe is a busy cook's dream come true. This casserole combines tender pasta, flavorful marinara sauce, melty cheese, and hearty meatballs, all baked together into a delicious, comforting meal. Ready to pop in the oven in just minutes, this dish is perfect for weeknight dinners, potlucks, or when you need a meal that the whole family will love. Keep reading for the full recipe and tips for perfecting this no-fuss meal!
What is Dump and Bake Meatball Casserole?
As the name suggests, Dump and Bake Meatball Casserole is a dish where you literally "dump" all the ingredients into a casserole dish, mix them together, and bake—no pre-cooking required. It’s an all-in-one meal with everything you need: pasta, meatballs, marinara sauce, cheese, and seasoning. The ingredients bake together in the oven, making the pasta tender, the meatballs juicy, and the cheese deliciously gooey. It’s perfect for those busy nights when you want something homemade but don’t have the time to spend in the kitchen.
Ingredients List for Dump and Bake Meatball Casserole
Here’s what you’ll need to make this easy and delicious Dump and Bake Meatball Casserole:
- 1 pound frozen meatballs (store-bought or homemade, pre-cooked)
- 12 oz uncooked short pasta (penne, rigatoni, or ziti work best)
- 3 cups marinara sauce (store-bought or homemade)
- 3 cups water (or chicken broth for extra flavor)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or basil, chopped (optional garnish)
Substitutions and Variations for Dump and Bake Meatball Casserole
One of the best things about this recipe is how easy it is to customize. Here are some variations and substitutions to suit your preferences or dietary needs:
- Turkey or chicken meatballs: You can use turkey or chicken meatballs instead of beef for a lighter option.
- Vegetarian option: Use plant-based meatballs and swap out the cheese for dairy-free alternatives to make this casserole vegetarian or vegan.
- Gluten-free pasta: You can easily make this dish gluten-free by using gluten-free pasta. Just make sure to check the cooking time on the pasta package, as gluten-free pasta can sometimes cook faster or slower.
- Add vegetables: Sneak in some extra nutrition by adding vegetables like spinach, mushrooms, or diced zucchini to the casserole before baking.
- Spicy kick: For a little heat, add crushed red pepper flakes or use a spicy marinara sauce.
Step-by-Step Cooking Instructions

This Dump and Bake Meatball Casserole is as easy as it gets! Follow these simple steps to put it together:
- Preheat your oven: Set your oven to 425°F (220°C).
- Prepare the casserole: In a large 9x13-inch baking dish, combine the uncooked pasta, marinara sauce, water (or broth), Italian seasoning, garlic powder, salt, and pepper. Stir well to combine.
- Add the meatballs: Arrange the frozen meatballs on top of the pasta mixture, pushing them down slightly so they’re nestled into the sauce.
- Cover and bake: Cover the dish tightly with aluminum foil and bake for 35-40 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Add the cheese: Remove the foil, sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole, and return it to the oven.
- Broil for a bubbly top: Bake uncovered for an additional 5-10 minutes, or until the cheese is melted, bubbly, and golden brown.
- Cool and serve: Let the casserole cool for 5-10 minutes before serving. Garnish with fresh parsley or basil if desired.
How to Cook Dump and Bake Meatball Casserole: A Step-by-Step Guide
- Preheat oven to 425°F (220°C).
- Combine uncooked pasta, marinara sauce, water, and seasonings in a 9x13-inch baking dish.
- Add frozen meatballs, nestling them into the pasta and sauce.
- Cover with foil and bake for 35-40 minutes until pasta is tender.
- Top with cheese and bake uncovered for 5-10 minutes until bubbly and golden.
- Cool slightly and serve, garnished with fresh herbs.
Common Mistakes to Avoid
Although this is a simple recipe, there are a few common mistakes that could affect the final dish:
- Not covering the dish: It’s important to cover the casserole tightly with foil during the initial bake to allow the pasta to absorb the liquid and cook evenly. If you skip this step, the pasta might turn out dry.
- Using too much liquid: Stick to the recommended liquid-to-pasta ratio to prevent a watery casserole. The pasta will absorb most of the liquid as it cooks.
- Forgetting to stir the ingredients: Before adding the meatballs, make sure the pasta, sauce, and water are thoroughly mixed to ensure even cooking.
- Overcooking the pasta: Keep an eye on the casserole while it’s baking. Once the pasta is tender and the meatballs are cooked through, remove the foil and add the cheese to avoid overcooking the pasta.
Serving and Presentation Tips
Even though this is a casual, no-fuss casserole, you can still present it nicely:
- Garnish with fresh herbs: Sprinkle freshly chopped parsley, basil, or even a little grated Parmesan on top to brighten up the dish and add a pop of color.
- Serve with garlic bread: A warm, crusty garlic bread or breadsticks are the perfect companions to mop up the extra sauce.
- Pair with a green salad: Serve with a crisp side salad dressed with a light vinaigrette to balance the richness of the casserole.
How to Serve Dump and Bake Meatball Casserole
This casserole is a complete meal on its own, but here are some ideas for serving:
- Main dish: Serve generous portions of the casserole as the main dish, paired with a simple side salad or garlic bread for a complete meal.
- For a potluck: This casserole is great for potlucks or gatherings. It’s easy to transport and keeps well, making it ideal for feeding a crowd.
- Leftovers: Leftovers reheat beautifully in the microwave or oven, making this a great meal prep option for busy weeks.
Presentation Ideas for Dump and Bake Meatball Casserole
Here are a few ways to make your casserole look even more appetizing:
- Top with extra cheese: Right before serving, add a little extra freshly grated Parmesan or mozzarella on top for a gooey, melty presentation.
- Individual servings: You can portion the casserole into individual ramekins or small oven-safe dishes for single servings, which are perfect for dinner parties.
- Serve with extra sauce: If you want an extra saucy casserole, keep some warmed marinara sauce on the side for drizzling over each portion.
Dump and Bake Meatball Casserole Recipe Tips
To make sure your Dump and Bake Meatball Casserole turns out perfect every time, keep these tips in mind:
- Use high-quality marinara sauce: Since the sauce is one of the main flavors in this dish, opt for a good-quality marinara sauce (or make your own) to ensure a rich, robust flavor.
- Don’t skip the broiling step: Broiling the cheese at the end helps achieve that delicious bubbly, golden crust that makes casseroles so irresistible.
- Make it ahead: You can assemble the casserole ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. This makes it a great make-ahead meal for busy nights.
Frequently Asked Questions (FAQs)
Q: Can I use fresh meatballs instead of frozen?
A: Yes, you can use fresh meatballs, but make sure they’re pre-cooked before adding them to the casserole. Frozen meatballs are already cooked and only need to be heated through.
Q: Can I make this casserole gluten-free?
A: Absolutely! Just swap the regular pasta for gluten-free pasta, and ensure your other ingredients (like the marinara sauce) are gluten-free as well.
Q: Can I freeze this casserole?
A: Yes! You can freeze the assembled but unbaked casserole. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
Q: How long will leftovers last?
A: Leftover casserole can be stored in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or bake in the oven until warmed through.
Q: Can I use a different type of cheese?
A: Yes, feel free to experiment with different cheeses. Mozzarella and Parmesan are classic choices, but you can use cheddar, provolone, or even a blend of cheeses for a different flavor.
Conclusion
This Dump and Bake Meatball Casserole is the ultimate comfort food recipe for those busy nights when you need something quick, hearty, and satisfying. With minimal prep, no pre-cooking, and easy cleanup, it’s perfect for both family dinners and casual gatherings. Plus, it’s customizable with different types of meatballs, pasta, and sauces, making it a versatile go-to meal. Try this recipe today and enjoy the delicious combination of tender pasta, juicy meatballs, and gooey cheese in every bite!
PrintDump And Bake Meatball Casserole Recipe
Dump and Bake Meatball Casserole is a simple, no-fuss recipe that combines frozen meatballs, uncooked pasta, marinara sauce, and cheese. Everything bakes together in one dish, making this the perfect meal for busy weeknights. With minimal prep and maximum flavor, this casserole is sure to become a family favorite.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- Frozen meatballs
- Uncooked pasta (penne, rotini, or rigatoni)
- Marinara sauce
- Water or chicken broth
- Mozzarella cheese (shredded)
- Parmesan cheese (optional)
- Italian seasoning
- Garlic powder
- Salt
- Pepper
Instructions
- Preheat oven to 400°F (200°C) and grease a 9x13 baking dish.
- In the baking dish, combine uncooked pasta, marinara sauce, and water or chicken broth. Stir to ensure the pasta is fully coated.
- Add frozen meatballs on top of the pasta mixture.
- Season with Italian seasoning, garlic powder, salt, and pepper.
- Cover the dish tightly with foil and bake for 35–40 minutes, until the pasta is tender.
- Remove the foil, sprinkle mozzarella cheese over the top, and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
- Optionally, sprinkle Parmesan cheese before serving.
Notes
- For added flavor, sauté onions and garlic to mix with the sauce before baking.
- Use your favorite pasta shape, but make sure it's sturdy enough to hold up during baking.
- This dish can be made ahead and refrigerated, then baked when ready to serve.
Nutrition
- Serving Size: ⅙ of casserole
- Calories: 550
- Sugar: 7g
- Sodium: 1100
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