Dump And Bake Meatball Casserole is such an easy dinner that you can make any night of the week. I love how simple this recipe is – you just dump everything in a pan and bake it. There’s no need to cook the pasta first, which saves you time and dishes.
This casserole feeds a crowd and tastes amazing with melted cheese on top. You can have dinner ready in about an hour with very little work. I think you’ll love how tasty and simple this recipe is!
Table of Contents
What to Know Before You Get Started
This recipe works best when you thaw your frozen meatballs overnight in the fridge. Make sure you use enough liquid so the pasta cooks properly – the water and sauce will steam the pasta while it bakes. Choose a short pasta shape like ziti or rotini that will cook evenly. You can adjust the spice level by adding more or less red pepper flakes.
Ingredients
- 16 oz uncooked pasta (choose a short variety, like ziti, bowtie, or rotini pasta)
- 3 cups water
- 24 oz jar of pasta sauce
- 14 oz frozen, precooked meatballs (thaw overnight in the refrigerator before using)
- 1 teaspoon salt (optional)
- ½ teaspoon crushed red pepper (optional)
- 2 cups shredded mozzarella cheese
- Fresh parsley (optional, for serving)
- Shredded Parmesan cheese (optional, for serving)
How to Make a Dump And Bake Meatball Casserole
Step 1: Preheat your oven to 425 degrees F.
Step 2: Add the uncooked pasta, water, jar of sauce, meatballs, salt and red pepper to a large 9×13 inch baking dish. Mix everything well so it’s all combined. Cover with aluminum foil and bake for 30 minutes.
Step 3: Remove the aluminum foil and give the dish a good stir. Check the pasta to make sure it’s cooked but still has a little bite to it. If the pasta needs more time, cover again and bake for 5-10 minutes more.
Step 4: Take the casserole dish from the oven and add 1 cup of the mozzarella cheese. Stir well to mix it in, then sprinkle the remaining cheese over the top. Bake for another 10-15 minutes until the cheese melts.
Step 5: Let the casserole sit for 5 minutes before you serve it. Add parsley and Parmesan cheese on top if you want.
Variations and Substitutions
You can use any short pasta shape you have – penne, shells, or elbow macaroni work great. Try different pasta sauces like marinara, arrabbiata, or meat sauce. If you don’t have frozen meatballs, you can use cooked ground beef or turkey instead. Add vegetables like bell peppers, mushrooms, or spinach for extra nutrition. You can also use different cheeses like cheddar, Italian blend, or provolone.
Storage
Store leftover casserole in the fridge for up to 4 days in a covered container. You can freeze portions for up to 3 months. To reheat, cover with foil and bake at 350°F until heated through, or microwave individual portions. Add a splash of water if it seems dry when reheating.
More Ways to Serve
Serve this casserole with a simple green salad and garlic bread. You can also add roasted vegetables on the side like broccoli or green beans. A Caesar salad pairs really well with this dish too. For a lighter option, serve it with steamed vegetables or a fresh tomato salad.
Expert Tips
Make sure to use enough liquid so the pasta cooks properly – don’t skip the water! Stir the casserole halfway through cooking to ensure even cooking. Let it rest for 5 minutes after baking so the sauce thickens up a bit. If you want extra flavor, add some Italian seasoning or garlic powder to the mix.
Recipe FAQs
Can I use fresh meatballs? Yes, but make sure they’re already cooked before adding them to the casserole.
Do I have to thaw the meatballs? It’s best to thaw them overnight, but you can add them frozen if needed – just add 5-10 extra minutes of cooking time.
Can I make this ahead? You can assemble it up to a day ahead and keep it covered in the fridge, then bake when ready.
What if my pasta isn’t cooking? Add more water (about ½ cup) and continue baking covered until tender.
Print
Dump And Bake Meatball Casserole
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 16 oz uncooked pasta (choose a short variety, like ziti, bowtie, or rotini pasta)
- 3 cups water
- 24 oz jar of pasta sauce
- 14 oz frozen, precooked meatballs (thaw overnight in the refrigerator before using)
- 1 teaspoon salt (optional)
- ½ teaspoon crushed red pepper (optional)
- 2 cups shredded mozzarella cheese
- Fresh parsley (optional, for serving)
- Shredded Parmesan cheese (optional, for serving)
Instructions
Step 1: Preheat your oven to 425 degrees F.
Step 2: Add the uncooked pasta, water, jar of sauce, meatballs, salt and red pepper to a large 9×13 inch baking dish. Mix everything well so it’s all combined. Cover with aluminum foil and bake for 30 minutes.
Step 3: Remove the aluminum foil and give the dish a good stir. Check the pasta to make sure it’s cooked but still has a little bite to it. If the pasta needs more time, cover again and bake for 5-10 minutes more.
Step 4: Take the casserole dish from the oven and add 1 cup of the mozzarella cheese. Stir well to mix it in, then sprinkle the remaining cheese over the top. Bake for another 10-15 minutes until the cheese melts.
Step 5: Let the casserole sit for 5 minutes before you serve it. Add parsley and Parmesan cheese on top if you want.
Notes
Use Enough Liquid : Make sure to use the full amount of water (or other liquid) called for in the recipe so the pasta cooks properly. Don’t skip it!
Stir Midway: Stir the casserole halfway through the baking time to ensure even cooking and prevent pasta from sticking together.
Let It Rest: After baking, let the casserole rest for about 5 minutes. This allows the sauce to thicken and flavors to settle.
Boost the Flavor: For extra depth, mix in a bit of Italian seasoning or garlic powder before baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 461.4 kcal
- Sodium: 1106.6 mg
- Fat: 21.3 g
- Saturated Fat: 8.5 g
- Fiber: 3.2 g
- Cholesterol: 64.9 mg