Name: Dump-and-Bake Meatball Casserole Recipe
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound frozen meatballs; 1 can (24 ounces) pasta sauce; 1 cup water; 2 cups uncooked pasta (such as penne or rigatoni); 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil or parsley for garnish

Jump to Recipe

If you’re looking for a comforting dinner that takes almost no effort but delivers tons of flavor, you’ve got to try this Dump-and-Bake Meatball Casserole. It’s one of those magical recipes where you simply toss everything together, pop it in the oven, and let it work its magic, resulting in a bubbling, cheesy, hearty meal that feels like a warm hug on a plate. Perfect for busy weeknights or when you want to impress without stress, this casserole combines tender meatballs, rich pasta sauce, and perfectly cooked pasta—all baked together to meld the flavors beautifully.

Dump-and-Bake Meatball Casserole Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Dump-and-Bake Meatball Casserole lies in its simplicity, and the ingredients reflect that. Each one plays an important role, from the savory meatballs to the melty cheeses that bring everything together with luscious texture and flavor.

Frozen meatballs (1 pound): Make sure they are thawed slightly or straight from frozen, either works well for convenience.
Pasta sauce (24 ounces): Choose your favorite jarred marinara or tomato sauce to give the casserole a vibrant base.
Water (1 cup): Helps to cook the pasta perfectly in the oven without drying out the dish.
Uncooked pasta (2 cups, penne or rigatoni): The tubular shapes hold the sauce and cheese nicely, creating bites full of flavor.
Mozzarella cheese (1 cup shredded): For that gooey, melty topping everyone loves.
Parmesan cheese (1/4 cup grated): Adds a sharp, salty kick to finish the dish beautifully.
Fresh basil or parsley: Optional, but highly recommended for a fresh, green garnish that brightens every spoonful.

How to Make Dump-and-Bake Meatball Casserole

Step 1: Preheat Your Oven

Start by heating your oven to 375°F. This temp is perfect for cooking the pasta, warming the meatballs, and letting the sauce bubble away without burning the cheese on top.

Step 2: Combine the Ingredients

Grab a casserole dish and dump in the frozen meatballs, pasta sauce, water, and uncooked pasta. Give it a gentle stir to make sure the pasta is evenly distributed and well coated in sauce, but don’t worry if some meatballs peek through—that’s part of the charm!

Step 3: Bake Covered

Cover your dish tightly with aluminum foil. This step traps the steam and moisture, allowing the pasta to cook through and the meatballs to heat evenly in about 40 minutes. Patience here will pay off with perfect texture.

Step 4: Add the Cheeses and Finish Baking

Carefully remove the foil and sprinkle shredded mozzarella and grated Parmesan cheese over the top. Return the casserole to the oven, uncovered, and bake for another 10 to 15 minutes. You want the cheese melted, bubbly, and just starting to turn golden on the edges.

Step 5: Garnish and Serve

Once baked to cheesy perfection, take your casserole out and let it rest a few minutes. Fresh basil or parsley sprinkled over the top adds a lovely pop of color and fresh flavor before serving hot from the oven.

How to Serve Dump-and-Bake Meatball Casserole

Garnishes

Right after baking, adding a handful of chopped fresh basil or parsley brightens the dish, cutting through the richness and adding inviting aroma. You can also toss in crushed red pepper flakes for a bit of heat if you like extra zing.

Side Dishes

This casserole is wonderfully satisfying on its own, but pairing it with a crisp green salad or steamed veggies like broccoli or green beans will add balance and freshness. Garlic bread or a warm baguette is also fantastic for sopping up every last bit of sauce.

Creative Ways to Present

For a fun twist, try serving individual portions in small ramekins for a charming dinner party presentation. Or, top each serving with a dollop of ricotta or a drizzle of balsamic glaze to elevate your Dump-and-Bake Meatball Casserole experience.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftovers to an airtight container and refrigerate. This casserole keeps well for 3 to 4 days and tastes just as comforting reheated, making lunch or dinner the next day a breeze.

Freezing

If you want to make life even easier, you can freeze the assembled casserole before baking. Just cover tightly with plastic wrap and foil, then freeze for up to 3 months. Thaw overnight before baking as usual, adding additional bake time if needed.

Reheating

To reheat, pop portions in the microwave or oven until warmed through. For best results, cover loosely with foil while reheating in the oven to prevent the cheese from drying out, then remove foil the last few minutes to refresh that golden crust.

FAQs

Can I use fresh meatballs instead of frozen?

Absolutely! Fresh meatballs will work beautifully and might even add extra juiciness. Just make sure they’re fully cooked before assembling the casserole.

What type of pasta is best for this casserole?

Short, sturdy pasta shapes like penne, rigatoni, or ziti are ideal because they hold up well during baking and trap sauce inside their tubes, boosting every bite.

Is it possible to make this vegetarian?

Yes! Simply swap the meatballs for plant-based or veggie meatballs. The rest of the recipe stays the same, and it’s just as delicious.

Can I use homemade pasta sauce?

Definitely! A fresh tomato sauce or your favorite homemade marinara will add a personal touch and can make the casserole even more flavorful.

How do I know when the pasta is fully cooked?

The baking time recommended ensures the pasta cooks perfectly right in the sauce. If you use different pasta shapes or sizes, keep an eye on it or test with a fork near the end of baking.

Final Thoughts

This Dump-and-Bake Meatball Casserole is a true lifesaver for busy nights filled with hungry appetites. Its effortless prep, combined with rich flavor and comforting textures, make it a dish you’ll want to make again and again. I hope you give it a try and find it as satisfying and easy as I do—there’s nothing better than coming home to a warm, cheesy casserole waiting for you.

Dump-and-Bake Meatball Casserole Recipe

★★★★★

5.1 from 8 reviews

Author: Zoe
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Halal

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Description

This Dump-and-Bake Meatball Casserole is a hassle-free, comforting dish that combines frozen meatballs, pasta, and a flavorful tomato sauce baked to perfection. It’s perfect for busy weeknights when you want a hearty, cheesy meal with minimal prep and maximum taste.

Ingredients

Scale

Meatballs and Sauce

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water

Pasta

2 cups uncooked pasta (such as penne or rigatoni)

Cheese and Garnish

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking once the casserole is assembled.
Combine Ingredients: In a large casserole dish, mix together the frozen meatballs, pasta sauce, water, and uncooked pasta. Stir lightly to evenly distribute the ingredients.
Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for about 40 minutes. This allows the pasta to cook through and the flavors to meld.
Add Cheese: Remove the foil, sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole.
Bake Uncovered: Return the dish to the oven and bake for an additional 10 to 15 minutes, uncovered, until the cheese is melted, bubbly, and golden brown on top.
Serve: Garnish with fresh basil or parsley if desired, then serve the casserole hot and enjoy a savory, satisfying meal.

Notes

You can use any short pasta like penne, rigatoni, or ziti for the best texture.
Frozen meatballs do not need to be thawed before baking.
If you prefer a spicier flavor, add red pepper flakes to the sauce before baking.
Feel free to substitute mozzarella with a dairy-free cheese to make it lactose-free.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 5 minutes
Cook Time: 55 minutes
Category: Dinner, Casserole
Method: Baking
Cuisine: American