When life gets busy, dinner needs to be simple—but that doesn’t mean it can’t be comforting and downright delicious. This Dump and Bake Meatball Casserole is exactly what the name promises: dump everything into one baking dish, pop it in the oven, and walk away. No need to pre-cook pasta, brown meat, or hover over a stove. In under an hour, you’ll have a bubbly, cheesy, family-style meal on the table.
The first time I made this, I wasn’t sure what to expect. Could uncooked pasta and frozen meatballs really turn into a creamy, hearty casserole without any extra steps? The answer was a resounding yes. My family loved it, and I’ve made it countless times since, adding my own twists to keep things exciting.
Whether you’re feeding a hungry crowd, prepping for a weeknight dinner, or making a casual Sunday bake, this dish is a no-fuss, all-flavor hero.
Why You’ll Love This Dump and Bake Meatball Casserole
- True dump-and-bake simplicity – No sautéing, boiling, or babysitting required.
- One dish = easy cleanup – Perfect for busy weeknights or lazy weekends.
- Family-friendly flavors – Pasta, meatballs, sauce, and cheese? What’s not to love?
- Customizable – Use any pasta, your favorite sauce, or add veggies.
- Make-ahead magic – Assemble early, bake when ready.
Ingredients (Serves 8)
- 1 (16 oz) box uncooked penne or ziti pasta
- 1 (24 oz) jar marinara sauce (or any red pasta sauce)
- 3 cups water or low-sodium chicken broth
- 1 (24 oz) bag frozen fully cooked meatballs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Optional: fresh basil or parsley for garnish
Tools You’ll Need
- 9×13-inch baking dish
- Mixing spoon or spatula
- Aluminum foil
- Oven mitts
- Grater (if using block cheese)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish.
2. Add the Pasta and Sauce
Pour the uncooked pasta into the baking dish. Add the marinara sauce, water or broth, garlic powder, onion powder, and Italian seasoning. Stir everything together until well combined.
3. Layer in the Meatballs
Place frozen meatballs evenly across the dish. No need to thaw—just spread them out on top or nestle them slightly into the pasta mixture.
4. Cover and Bake
Cover the dish tightly with aluminum foil and bake for 35 minutes.
5. Add Cheese and Bake Again
Remove the foil, stir the casserole gently, and sprinkle mozzarella and Parmesan cheese on top. Return to the oven uncovered for another 10–15 minutes, or until the pasta is tender and the cheese is golden and bubbly.
6. Rest and Serve
Let the casserole rest for 5–10 minutes before serving. Top with fresh parsley or basil for a fresh finish.
Make It Your Own – Variations & Add-Ins
- Veggie Boost: Add 1 cup chopped spinach, bell peppers, or zucchini to the uncooked mixture.
- Creamy Upgrade: Stir in ½ cup heavy cream or ricotta before baking for a rich twist.
- Spicy Kick: Add red pepper flakes or use spicy meatballs.
- Cheese Swap: Try provolone, gouda, or a three-cheese blend for different flavor profiles.
- Herb Heaven: Add fresh thyme or oregano during the last 10 minutes of baking.
Pro Tips for Success
- Use a glass or ceramic dish – Metal pans may dry out the pasta more quickly.
- Check the pasta – If it’s still a bit firm after 45 minutes, add ¼ cup water and bake 5 more minutes.
- Use small to medium meatballs – Larger ones may take longer to heat through.
- Shred cheese yourself – It melts better and gives a creamier texture than pre-shredded bags.
Serving Suggestions by Season
🌞 Summer:
Pair this casserole with a crisp Mediterranean Cucumber Salad or a light arugula salad with lemon vinaigrette. Add iced tea or lemonade for a refreshing contrast.
❄️ Winter:
Serve with Garlic Smashed Potatoes and warm garlic bread. Follow it up with a cozy dessert like Pumpkin Protein Muffins or Brownie Bread.
Make-Ahead, Storage & Freezing
- Make Ahead: Assemble the casserole in the morning, refrigerate, and bake when ready (add 10 minutes to cook time if chilled).
- Leftovers: Store in the fridge for up to 4 days in an airtight container.
- Freeze: Assemble fully (without baking), wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight, then bake as directed.
- Reheat: Microwave individual portions or bake covered at 350°F until warmed through.
Nutrition Snapshot (Per Serving – Approximate)
- Calories: 420
- Protein: 21g
- Carbs: 39g
- Fat: 20g
- Sodium: 790mg
- Fiber: 3g
Note: Varies depending on sauce and meatball brand.
Final Thoughts
The beauty of this Dump and Bake Meatball Casserole is in its simplicity. It’s the kind of dish you can throw together in minutes, walk away, and still serve a warm, hearty meal that everyone loves. Whether you’re juggling homework, work emails, or just need a night off, this recipe is your kitchen MVP.
It’s a freezer hero, a potluck crowd-pleaser, and a weeknight savior. And with just a few pantry staples and zero prep stress, it’s no wonder this dish has become a staple in kitchens everywhere.
Want to explore more one-dish wonders? Try our cozy 3-Ingredient Potato Soup or cheesy French Onion Meatloaf next!