Dump and Bake Meatball Casserole Recipe
If there’s one dish that checks all the boxes for a cozy, satisfying family meal, it’s this Dump and Bake Meatball Casserole. Imagine tender pasta, juicy meatballs, and gooey cheese, all baked together in a rich marinara sauce with barely any prep or cleanup. This comforting casserole is the ultimate answer to busy weeknights and picky eaters, and it’s about to become your new go-to recipe for when you need something delicious and effortless!
Ingredients You’ll Need
What makes this Dump and Bake Meatball Casserole so magical is how it transforms simple, everyday ingredients into a bubbling, cheesy masterpiece. Each component adds its own special touch, from the hearty pasta to the final sprinkle of fresh herbs.
- Uncooked penne or ziti pasta (1 16-ounce package): Sturdy shapes like penne or ziti hold up beautifully in the oven and soak up all the savory sauce, so skip the delicate noodles here.
- Marinara sauce (1 24-ounce jar): Choose your favorite jarred brand, or go homemade if you have a batch on hand—the sauce is the flavor backbone of this casserole.
- Water (3 cups): Essential for cooking the pasta right in the baking dish; it melds with the sauce for that perfect texture.
- Frozen fully cooked meatballs (1 14–16-ounce bag): No need to thaw—just dump them in! They add protein and loads of flavor with zero fuss.
- Shredded mozzarella cheese (2 cups): For that gooey, stretchy, irresistible cheese pull on every forkful.
- Grated Parmesan cheese (1/4 cup): Adds a savory, nutty finish that brings everything together.
- Italian seasoning (1 teaspoon): A fragrant blend that gives your casserole that classic, herby Italian flavor.
- Salt and pepper to taste: Don’t forget to season—the right amount of salt and pepper makes all the flavors pop.
- Chopped parsley or basil for garnish (optional): Fresh herbs add a burst of color and a touch of brightness right before serving.
How to Make Dump and Bake Meatball Casserole
Step 1: Prep the Baking Dish
Start by preheating your oven to 425°F. Grab a large 9×13-inch baking dish; this will give your pasta plenty of room to expand as it cooks and ensures even baking. No need to grease—just pull out your favorite casserole dish and get ready to build layers of flavor.
Step 2: Combine the Pasta, Sauce, and Seasonings
Pour the uncooked pasta straight into the dish, followed by the entire jar of marinara sauce and the 3 cups of water. Sprinkle in the Italian seasoning and a good pinch of salt and pepper. Give everything a thorough stir so the pasta is evenly coated and nothing is left dry—this helps every bite turn out perfectly tender.
Step 3: Add the Meatballs
Take your bag of frozen meatballs (no thawing needed!) and arrange them evenly over the pasta mixture. Gently press them down so they’re nestled into the sauce. This way, they’ll absorb plenty of flavor and heat through beautifully in the oven.
Step 4: Cover and Bake
Tightly cover the dish with aluminum foil to trap in steam and help the pasta cook evenly. Slide it into your preheated oven and bake for 35 minutes. This is the perfect time to tidy up, prep a quick salad, or simply put your feet up!
Step 5: Add the Cheese
After 35 minutes, carefully remove the foil (watch out for steam!). Give the pasta a gentle stir—this helps redistribute everything for even cooking. Sprinkle the mozzarella and Parmesan cheeses generously over the top, then return the casserole to the oven uncovered.
Step 6: Finish Baking
Bake for another 10 to 15 minutes, or until the pasta is perfectly tender and the cheese is melted, golden, and bubbling. Let the casserole rest for 5 minutes before serving so everything can set up a bit—this makes for cleaner slices and happier eaters.
How to Serve Dump and Bake Meatball Casserole
Garnishes
A final sprinkle of chopped fresh parsley or basil adds a pop of color and a hint of freshness that really brightens up the dish. If you like a little extra kick, a dusting of crushed red pepper flakes or a drizzle of good olive oil takes it over the top.
Side Dishes
This hearty Dump and Bake Meatball Casserole pairs perfectly with a crisp green salad tossed in Italian vinaigrette, garlicky roasted vegetables, or simply some warm, crusty bread to mop up all that saucy goodness. For a classic Italian-American meal, a side of steamed broccoli or green beans rounds things out beautifully.
Creative Ways to Present
For a fun twist, try serving individual portions in mini casserole dishes or ramekins—perfect for dinner parties or potlucks. You can also spoon the casserole onto toasted hoagie rolls for a meatball sub-inspired dinner, or serve it with a scoop of ricotta on top for an ultra-creamy finish. The possibilities are endless with this crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover Dump and Bake Meatball Casserole keeps beautifully in the fridge. Simply let the casserole cool, then cover the dish tightly or transfer portions to airtight containers. It will stay fresh for up to 4 days—making it a fantastic option for meal prep or next-day lunches.
Freezing
This casserole is wonderfully freezer-friendly. Once baked and cooled, portion into individual containers or freeze the whole dish tightly wrapped. When ready to eat, thaw overnight in the refrigerator for best texture. It’s a lifesaver on hectic days!
Reheating
To reheat, simply cover and bake leftovers in a 350°F oven until warmed through, or microwave single servings for 2–3 minutes, stirring halfway. If the pasta looks a little dry, add a splash of water or marinara before reheating to bring back that saucy goodness.
FAQs
Can I use a different type Main Course
Absolutely! Any sturdy, short pasta like rigatoni or rotini will work well in this Dump and Bake Meatball Casserole. Just avoid delicate shapes like angel hair, which can overcook easily.
Do I need to thaw the meatballs first?
No thawing required! The beauty of this recipe is that you can use the meatballs straight from the freezer—they’ll cook up tender and flavorful right in the sauce.
Can I add vegetables to the casserole?
Definitely! Feel free to mix in sautéed onions, bell peppers, or even some baby spinach before baking. This is a great way to sneak in extra veggies and customize the flavor.
What’s the best way to make this casserole ahead of time?
You can assemble the casserole (without baking), cover tightly, and store in the fridge for up to 24 hours. When ready to cook, let it sit at room temperature while the oven preheats, then bake as directed—adding a few extra minutes if needed.
Can I use homemade meatballs?
Of course! If you have homemade fully-cooked meatballs, they’ll work beautifully in this Dump and Bake Meatball Casserole. Just make sure they’re cooked through before adding to the dish.
Final Thoughts
If you’re looking for a meal that brings warmth, comfort, and ease to your dinner table, you can’t go wrong with Dump and Bake Meatball Casserole. It’s a true crowd-pleaser that’s as simple as it is delicious. I hope you give this recipe a try—you might just find yourself making it on repeat for years to come!
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Dump and Bake Meatball Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Dump and Bake Meatball Casserole is a simple and delicious one-dish meal perfect for busy weeknights. Featuring tender penne pasta, savory marinara sauce, fully cooked meatballs, and melted mozzarella and Parmesan cheese, this casserole comes together quickly by layering all ingredients in a baking dish and letting the oven do the work. The result is a comforting, hearty American classic that’s both freezer-friendly and crowd-pleasing.
Ingredients
Main Ingredients
- 1 (16-ounce) package uncooked penne or ziti pasta
- 1 (24-ounce) jar marinara sauce
- 3 cups water
- 1 (14–16-ounce) bag frozen fully cooked meatballs
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Optional Garnish
- Chopped parsley or basil
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to ensure it reaches the perfect temperature while you prepare the casserole.
- Combine Ingredients: In a large 9×13-inch baking dish, mix together the uncooked pasta, marinara sauce, water, Italian seasoning, and a pinch of salt and pepper. Stir gently until everything is evenly combined.
- Add Meatballs: Place the frozen fully cooked meatballs on top of the pasta mixture, pressing them lightly into the sauce to ensure they are partially submerged.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and bake for 35 minutes. This allows the pasta to cook in the sauce and the meatballs to heat through.
- Stir and Add Cheese: Carefully remove the foil, stir the pasta gently to distribute the sauce and meatballs evenly, then sprinkle the mozzarella and Parmesan cheese over the top.
- Bake Uncovered: Return the dish to the oven uncovered and bake for an additional 10–15 minutes until the pasta is tender and the cheese is melted, bubbly, and golden.
- Rest and Garnish: Let the casserole rest for 5 minutes to set, then garnish with chopped fresh parsley or basil if desired before serving.
Notes
- No need to thaw the meatballs; they will cook perfectly in the sauce during baking.
- Use any short pasta such as penne or ziti; avoid delicate pasta shapes like angel hair as they will become mushy.
- For extra flavor, consider mixing in sautéed onions or bell peppers before baking.
- This dish is freezer-friendly—assemble it ahead and freeze before baking for convenience.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 7g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 55mg
