Dump and Bake Meatball Casserole Recipe
I’m so excited to share this Dump and Bake Meatball Casserole recipe with you because it’s truly one of those magic meals that feels like you spent all day in the kitchen when really, it’s about as easy as it gets. Honestly, if you’re craving a comforting, cheesy pasta dish and want to skip the fuss, this casserole is your new best friend. Just dump the ingredients in the dish and let the oven do the work — it’s perfect for busy weeknights or anytime you want a satisfying meal without the stress.
What I love most about the Dump and Bake Meatball Casserole recipe is how flexible and forgiving it is. Whether you’re cooking for kids, hosting an impromptu dinner, or looking for an easy meal prep option, this dish delivers every time. The combination of marinara, meatballs, and gooey mozzarella makes it a crowd-pleaser, and since everything cooks together in one pan, cleanup is a breeze. Trust me, once you try it, you’ll want to make it again and again.
Ingredients You’ll Need
Each ingredient in this Dump and Bake Meatball Casserole recipe plays a role in flavor and texture harmony. I always opt for quality marinara and cheese to get that rich, comforting taste, and the frozen precooked meatballs save so much time without sacrificing meaty goodness.
- Water: This helps the pasta cook right in the casserole, soaking up all the saucy flavors.
- Marinara sauce: I prefer using a jarred sauce with herbs and no added sugar to keep things flavorful and simple.
- Crushed red pepper flakes: Totally optional but adds a nice little kick if you like a bit of spice.
- Uncooked rotini or penne pasta: I like penne because it holds the sauce well, but rotini is equally great if you want those little spirals full of flavor.
- Frozen precooked meatballs: These are a lifesaver—they’re ready to go, no thawing needed.
- Shredded mozzarella cheese: Divided—some gets mixed in, and some goes on top for that perfect golden crust.
- Chopped fresh parsley: A fresh touch to finish and brighten the rich casserole.
Variations
This Dump and Bake Meatball Casserole recipe is super flexible—I often switch things up depending on what’s in my fridge and who I’m cooking for. Feel free to make it your own; I promise it will still turn out amazing.
- Variation: Swap marinara for a spicy arrabbiata sauce if you want more heat—I once surprised my family with this, and they loved the extra punch.
- Vegetarian option: Use plant-based meatballs or roasted veggies instead of meatballs for a meatless version.
- Cheese upgrade: Add some grated Parmesan or provolone for extra melty layers—I sometimes do half mozzarella, half provolone for richness.
- Make it gluten-free: Use gluten-free pasta to keep this dish safe for gluten-sensitive friends without losing any flavor.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Assemble Your Ingredients in the Casserole Dish
Grab a large casserole dish—something that can hold everything comfortably. Pour in the water, then add the jar of marinara sauce right on top. If you like that extra little spicy zing, sprinkle in the crushed red pepper flakes now. Then add the uncooked pasta, making sure it’s evenly distributed. The uncooked pasta will soak up the sauce and water as it bakes, so don’t worry about pre-cooking it.
Step 2: Add the Meatballs and Cheese
Next, scatter the frozen precooked meatballs all over the pasta mixture—it’s perfectly fine that they’re frozen; the casserole will bake long enough to cook them through. Sprinkle about half of your shredded mozzarella cheese over the top now, but save the rest for later. This layering gives you delicious, melty pockets of cheese inside.
Step 3: Bake Until Bubbly and Perfect
Cover the dish tightly with foil to trap the steam and keep the pasta moist. Bake in a preheated oven at 350°F (175°C) for about 45 minutes. Around the 40-minute mark, peek in and sprinkle the remaining mozzarella over the top, then return it to the oven uncovered for another 5-10 minutes until the cheese on top is golden and bubbly. This step is key to get that irresistible cheesy crust.
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
I never skip a sprinkle of chopped fresh parsley on top before serving—it adds a pop of color and a fresh, herbaceous note that balances all the richness. Sometimes, I also like to add a little drizzle of good olive oil or a pinch of freshly cracked black pepper for that finishing touch.
Side Dishes
This casserole is hearty on its own, but I love pairing it with a crisp green salad or some garlicky roasted broccoli to cut through the richness. A crusty garlic bread also makes a fantastic side if you’re in the mood for something more indulgent.
Creative Ways to Present
For gatherings, I like serving this casserole in the dish it was baked in – it feels cozy and homey. But once, I portioned it into small ramekins for individual servings at a dinner party, and everyone thought it was such a fun, personal touch. Either way, it looks inviting and is super easy to dish out.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge and they last well for 3-4 days. Sometimes I pack them for lunch, and honestly, the flavors meld even more, which makes the next day’s meal extra delicious.
Freezing
Dump and Bake Meatball Casserole recipe freezes beautifully. I let the casserole cool completely, then portion it into freezer-safe containers. When I’m ready to eat, I thaw overnight in the fridge and then bake at 350°F to reheat for about 20-25 minutes until warm and bubbly again.
Reheating
Reheating leftovers in the oven is my go-to because it revives that crispy cheese top and even warms the pasta thoroughly. If you’re in a hurry, the microwave works fine—just cover it loosely and stir halfway through to avoid cold spots.
FAQs
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Can I use fresh meatballs instead of frozen precooked ones in the Dump and Bake Meatball Casserole recipe?
Absolutely! If you’re using fresh raw meatballs, it’s best to brown them first in a pan to make sure they cook through inside the casserole. Alternatively, you can increase the baking time slightly, but pre-cooking helps ensure juicy, fully cooked meatballs without drying out the pasta.
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What type of pasta works best for this Dump and Bake Meatball Casserole recipe?
I recommend using sturdier short pastas like penne or rotini because they hold their shape well during baking and scoop up the sauce nicely. Avoid very thin or long pastas like angel hair as they can get mushy with the cooking time.
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Can I prepare this casserole ahead of time?
Yes! You can assemble the casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time to make sure everything heats through evenly.
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Is this Dump and Bake Meatball Casserole recipe freezer-friendly?
Definitely. It freezes well either baked or unbaked. If freezing unbaked, assemble in a freezer-safe dish and freeze; when ready, thaw overnight in the fridge and bake as directed. This makes it a wonderful make-ahead meal for busy days.
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Can I add vegetables to the Dump and Bake Meatball Casserole recipe?
Yes! Throw in veggies like bell peppers, spinach, or mushrooms to add nutrition and flavor. Just chop them small so they cook evenly during the bake.
Final Thoughts
This Dump and Bake Meatball Casserole recipe really holds a special place in my kitchen routine. It’s one of those dishes that feels like a warm hug after a busy day and wins over both picky eaters and grown-up tastes alike. I hope you give it a try—it might just become one of your favorite easy go-to dinners like it is for me. Remember, it’s all about enjoying the process and the delicious payoff at the end!
Print
Dump and Bake Meatball Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Dump and Bake Meatball Casserole is a simple, hearty dish perfect for busy weeknights. Combining pasta, marinara sauce, frozen precooked meatballs, and melted mozzarella cheese, this casserole is assembled quickly and baked until bubbly and golden. It’s a comforting meal that requires minimal prep and delivers maximum flavor.
Ingredients
Liquids and Sauces
- 3 cups water
- 1 (24 ounce) jar marinara sauce
Pasta and Meat
- 16 ounces uncooked rotini or penne pasta
- 1 (14-ounce) package frozen precooked meatballs
Cheese and Garnish
- 2 cups shredded mozzarella cheese, divided
- Chopped fresh parsley, for serving
- 1⁄2 teaspoon crushed red pepper flakes, optional
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking.
- Combine ingredients in casserole dish: In a large baking dish, pour the 3 cups of water and jar of marinara sauce. Stir in the uncooked pasta and frozen precooked meatballs evenly across the dish. Add crushed red pepper flakes if using, for a subtle spicy kick.
- Add cheese: Sprinkle 1 cup of shredded mozzarella cheese evenly on top of the mixture.
- Bake the casserole: Cover the dish tightly with aluminum foil and bake in the preheated oven for about 50 minutes, until the pasta is tender and meatballs are heated through.
- Finish with cheese: Remove the foil carefully, sprinkle the remaining 1 cup of mozzarella cheese evenly over the top. Return to the oven and bake uncovered for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Let the casserole rest for 5 minutes. Garnish with chopped fresh parsley before serving for a fresh, bright touch.
Notes
- Use any short pasta shape like rotini, penne, or shells as preferred.
- Frozen precooked meatballs allow for quick assembly with no extra prep.
- Adjust crushed red pepper flakes to suit your heat preference or omit for a milder dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, substitute gluten-free pasta and check the marinara sauce label.
Keywords: baked meatball casserole, easy dinner, one dish meal, pasta casserole, weeknight dinner
