Looking for a no-fuss, hearty dinner that’s perfect for busy weeknights? This Dump and Bake Meatball Casserole is the ultimate comfort food—loaded with pasta, juicy meatballs, savory marinara, and gooey melted cheese. The best part? No boiling, no browning, no babysitting—just dump everything into a baking dish and let the oven do the work.
Whether you’re feeding a hungry family or need a dish for a potluck, this meatball casserole delivers rich flavor and minimal cleanup. It’s one of those magical meals where convenience meets delicious.
📝 Ingredients
Here’s what you’ll need:
1 (12 oz) box of uncooked penne or ziti pasta
1 (24 oz) jar of marinara or pasta sauce
3 cups water or low-sodium beef broth
1 (1 lb) bag of frozen, fully cooked meatballs
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp Italian seasoning (optional)
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)
👩🍳 Instructions
1. Preheat and Prepare
Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish with cooking spray.
2. Dump Everything In
Add the uncooked pasta, marinara sauce, water or broth, and frozen meatballs directly into the baking dish. Stir gently to combine and make sure the pasta is submerged in liquid.
3. Cover and Bake
Cover the dish tightly with aluminum foil. Bake for 35 minutes.
4. Uncover, Add Cheese, and Finish Baking
Carefully remove the foil. Stir the mixture, sprinkle mozzarella and Parmesan evenly over the top, and return to the oven uncovered. Bake an additional 10–15 minutes, or until the cheese is melted and bubbly.
5. Rest and Serve
Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley or basil if desired.
💡 Tips for Success
Use bite-sized meatballs: Smaller meatballs heat more evenly and cook faster.
Add vegetables: Toss in spinach, mushrooms, or chopped bell peppers for extra nutrients.
Double it up: Feeding a crowd? Double the recipe and bake in two separate dishes.
Gluten-free? Swap in your favorite gluten-free pasta and ensure the meatballs are gluten-free.
🍴 Why You’ll Love This Bake Meatball Casserole
✅ One Dish Meal – No need to pre-cook anything!
✅ Kid-Friendly – Who doesn’t love pasta and meatballs with cheese?
✅ Freezer-Friendly – Assemble and freeze before baking for later.
✅ Customizable – Switch up the meatballs or sauce to suit your tastes.
Easy Pizza Pasta Casserole Recipe
📦 Make-Ahead & Storage
To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
To Freeze: Let the baked casserole cool completely. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
To Reheat: Reheat individual servings in the microwave or rewarm the entire dish in the oven at 350°F until hot.
🙋♀️ FAQs: Dump and Bake Meatball Casserole
Q: Can I use homemade meatballs?
A: Absolutely! Just make sure they’re fully cooked before adding to the dish, or extend the bake time slightly if using raw meatballs.
Q: Can I use a different type of pasta?
A: Yes! Penne, rigatoni, rotini, or ziti all work well. Avoid thin pasta like spaghetti, as it may overcook or clump.
Q: Is it okay to use raw meatballs?
A: It’s not recommended unless you’re confident they’ll cook through within the baking time. For food safety, fully cooked frozen meatballs are best for this method.
Q: Can I make it vegetarian?
A: Definitely. Use plant-based meatballs and vegetable broth to keep it hearty and meat-free.
Q: Can I bake it ahead of time?
A: Yes. You can assemble the dish in the morning, refrigerate it covered, and bake it fresh at dinner time. You may need to add an extra 5–10 minutes to the bake time.
🌟 Final Thoughts: Bake Meatball Casserole
This Dump and Bake Meatball Casserole is the busy cook’s best friend. It’s satisfying, flexible, and requires minimal effort for maximum flavor. Once you try it, it’s bound to become a regular in your weeknight dinner rotation.