Dump and Bake Meatball Casserole – The Ultimate Weeknight Comfort

If there were ever a recipe that defined comfort made easy, this Dump and Bake Meatball Casserole would be it. No need to boil pasta, no need to brown meat — just toss everything into a baking dish, cover it with cheese, and let your oven do the magic. The result? A hearty, bubbling casserole that tastes like you’ve spent hours in the kitchen, even though you barely lifted a finger.

Picture this: tender pasta soaked in rich marinara sauce, juicy meatballs nestled in, and a golden layer of melted mozzarella stretching with every forkful. It’s cozy, family-style comfort at its best — the kind of meal that gathers everyone around the table in minutes.

This recipe is perfect for busy weeknights, lazy Sundays, or whenever you need a dish that feeds a crowd without demanding much effort. Whether you’re feeding hungry kids or want leftovers for tomorrow’s lunch, this casserole has you covered.

Let’s dive into how to make this dump-and-bake dream happen!

Ingredients:

• 1 (16-ounce) box of uncooked penne or rotini pasta
• 1 (24-ounce) jar marinara or pasta sauce (use your favorite brand)
• 3 cups water or beef broth
• 1 (14-ounce) package frozen fully cooked meatballs
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup shredded mozzarella cheese (for the middle)
• 1 ½ cups shredded mozzarella cheese (for topping)
• ¼ cup grated Parmesan cheese
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat the oven: Set your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Add the ingredients: Into the dish, pour the uncooked pasta, marinara sauce, and water or broth. Stir gently to make sure the pasta is coated evenly.
3. Add meatballs and seasoning: Arrange frozen meatballs evenly throughout the dish. Sprinkle with Italian seasoning, garlic powder, and onion powder.
4. Cover and bake: Tightly cover the dish with foil and bake for 35 minutes. The steam will cook the pasta perfectly without boiling.
5. Add cheese: Remove foil and stir the mixture gently. Sprinkle 1 cup mozzarella through the middle, then top with the remaining mozzarella and Parmesan.
6. Bake uncovered: Return to the oven for another 10–15 minutes, until cheese is melted and golden brown.
7. Garnish and serve: Let rest for 5 minutes before serving. Garnish with fresh basil or parsley and serve warm.

Dump and Bake Meatball Casserole

A no-fuss, no-boil pasta casserole made with frozen meatballs, marinara sauce, and layers of gooey melted cheese. The perfect weeknight comfort meal!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: Casserole, Main Course

Cuisine: American, Italian-American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 16 oz uncooked penne or rotini pasta
• 24 oz jar marinara sauce use your favorite brand
• 3 cups water or beef broth
• 14 oz frozen fully cooked meatballs
• 1 tsp Italian seasoning
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 2.5 cups shredded mozzarella cheese divided
• 0.25 cup grated Parmesan cheese
• fresh basil or parsley for garnish

Equipment

• 9×13 inch baking dish
• Aluminum foil
• Mixing spoon
• Measuring cups

Method

 

1. Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. Add uncooked pasta, marinara sauce, and water or broth to the dish and stir to coat evenly.
3. Arrange frozen meatballs evenly and sprinkle with Italian seasoning, garlic powder, and onion powder.
4. Cover tightly with foil and bake for 35 minutes.
5. Remove foil, stir gently, and add 1 cup mozzarella through the middle. Top with remaining mozzarella and Parmesan.
6. Bake uncovered for another 10–15 minutes until cheese is golden and bubbly.
7. Garnish with fresh basil or parsley before serving.

Notes

Perfect for weeknights — no need to pre-cook the pasta! Serve with garlic bread and salad for a complete meal.

Tips & Tricks:

• No-boil perfection: The key is to tightly cover the dish during the first bake so the pasta cooks evenly in the sauce and steam.
• Sauce thickness: If you prefer a saucier casserole, add an extra half cup of marinara or a splash of cream.
• Make ahead: Assemble everything up to a day ahead and refrigerate, then bake when ready to serve.
• Add veggies: Stir in chopped spinach, mushrooms, or bell peppers before baking for extra nutrition.

Variations:

• Spicy version: Add a pinch of red pepper flakes or use spicy Italian meatballs for a kick.
• Cheesy overload: Mix ricotta cheese or cream cheese into the pasta before baking for a creamy twist.
• White sauce version: Swap marinara for Alfredo sauce and add spinach for a rich, creamy spin.
• Meatball sub style: Serve in hoagie rolls with melted cheese for a fun sandwich variation.

Serving Suggestions:

• Pair with a crisp green salad and garlic bread for a complete meal.
• Serve alongside roasted vegetables or a simple Caesar salad for balance.
• This dish also makes a great potluck or freezer meal for busy families.

Storage Information:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Cool completely, then freeze in portions for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
• Reheating tip: Add a splash of water or sauce before reheating to keep the pasta soft and creamy.

FAQ:

Can I use homemade meatballs?
Yes! If you have cooked homemade meatballs, use about 20–24 medium-sized ones.

What kind of pasta works best?
Short pasta like penne, rotini, or ziti works best for even cooking and sauce absorption.

Can I make it dairy-free?
Absolutely — use dairy-free cheese alternatives.

Why is my pasta still firm?
If the pasta isn’t fully cooked after 35 minutes, recover and bake an extra 5–10 minutes. Every oven varies slightly.

History / Fun Facts:
“Dump and bake” recipes first became popular in the 1950s as part of the convenience food revolution — a time when families sought home-cooked meals without the hassle. Casseroles became the heroes of the dinner table, offering comfort and ease in one dish.

This modern twist on the classic casserole combines the ease of frozen meatballs and no-boil pasta — a winning combination for busy cooks. What makes it timeless is its ability to deliver maximum comfort with minimal effort. The bubbling cheese, the aroma of herbs, and that first cheesy forkful are proof that simplicity can still taste spectacular.