If you’re looking for a cozy, no-fuss dinner that everyone will love, this Dump and Bake Meatball Casserole Recipe is your new best friend in the kitchen. It’s a delightful blend of tender meatballs, perfectly cooked pasta, and rich marinara sauce, all baked together into one comforting dish that practically makes itself. With simple ingredients and minimal prep, this casserole delivers big on flavor and warmth — perfect for busy weeknights or casual family gatherings.
Ingredients You’ll Need
Each ingredient in this Dump and Bake Meatball Casserole Recipe plays a vital role in layering flavors and textures, creating a dish that’s hearty, saucy, and cheesy in all the right ways. Simple but essential, these components come together effortlessly to make a satisfying meal.
- Frozen meatballs: Using pre-cooked frozen meatballs saves time and ensures juicy, flavorful bites without extra effort.
- Uncooked pasta: Penne or rotini work perfectly, absorbing the sauce while holding their shape and adding satisfying texture.
- Marinara sauce: This tomato base infuses the casserole with richness and a comforting familiar Italian flavor.
- Water or beef broth: Helps cook the pasta evenly in the oven and deepens the overall savory profile.
- Italian seasoning: A blend of herbs that brings a lovely aromatic touch and ties the whole dish together.
- Garlic powder: Adds subtle warmth and depth without the hassle of mincing fresh garlic.
- Onion powder: Brings a mild, sweet essence that complements both the meatballs and sauce.
- Red pepper flakes (optional): A pinch adds just the right amount of heat if you want a little kick.
- Salt and pepper: Essential seasonings to balance and enhance all the flavors.
- Mozzarella cheese: Melts beautifully on top for that irresistible gooey, golden finish.
- Fresh parsley (optional): Adds a pop of color and fresh brightness when sprinkled on before serving.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Preheat and prepare your dish
Start by heating your oven to 425°F (220°C). Grease a 9×13 inch baking dish lightly with cooking spray or butter to prevent sticking and make serving easier. This simple prep sets the stage for the casserole to come together seamlessly.
Step 2: Mix your main ingredients
Dump the frozen meatballs into the baking dish, then add the uncooked pasta. Pour over the marinara sauce and your choice of water or beef broth. Sprinkle in the Italian seasoning, garlic powder, onion powder, red pepper flakes if using, plus a pinch of salt and pepper. Give everything a good stir to distribute all these flavors evenly throughout the casserole.
Step 3: Bake covered
Seal the baking dish tightly with aluminum foil to lock in moisture, then let it bake for 30 minutes. This step allows the pasta to cook fully while the meatballs warm through, soaking up all those savory juices.
Step 4: Add cheese and finish baking
Take off the foil and stir the casserole gently to mix up the layers. Now scatter the shredded mozzarella cheese evenly over the surface. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until the cheese is melted, bubbling, and showing beautiful golden spots.
Step 5: Cool and garnish
Once out of the oven, allow the casserole to sit for a few minutes to settle and make serving easier. Sprinkle fresh chopped parsley on top for a vibrant, fresh finish that brightens each hearty bite.
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
A sprinkle of fresh parsley is classic, but you can also add grated Parmesan or a few torn basil leaves for extra aroma and flavor. These simple touches make your casserole feel extra special without much effort.
Side Dishes
This casserole pairs beautifully with a crisp green salad dressed lightly in vinaigrette, steamed veggies like broccoli or green beans, or even some garlic bread. These sides balance the richness and make your meal complete.
Creative Ways to Present
Consider serving the casserole in individual ramekins for a lovely presentation at dinner parties. Or layer it with different cheeses like provolone and cheddar to mix up the flavors. No matter how you plate it, this dish is sure to impress.
Make Ahead and Storage
Storing Leftovers
Let the casserole cool completely before transferring leftovers into airtight containers. Refrigerate for up to 3 to 4 days, making it a perfect ready-to-eat option when time is tight later in the week.
Freezing
This Dump and Bake Meatball Casserole Recipe freezes wonderfully. Simply cover tightly with plastic wrap and aluminum foil or use freezer-safe containers. It can be frozen for up to 2 months without losing its delicious flavor and texture.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 350°F (175°C) until heated through and bubbly again, about 20 minutes. You can also microwave individual portions for a quick lunch or dinner fix.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! Homemade meatballs work great here. Just make sure they’re fully cooked before adding them to the casserole to ensure everything finishes cooking evenly in the oven.
What types of pasta work best for this casserole?
Penne and rotini are ideal because their shapes hold onto the sauce well, but feel free to experiment with other short pasta like rigatoni or fusilli depending on what you have on hand.
Is it okay to use water instead of broth?
Yes, water works fine, especially when the marinara sauce is flavorful, but using beef broth adds an extra savory depth that can make the casserole even more delicious.
Can I make this recipe gluten-free?
Definitely! Just swap out regular pasta for your favorite gluten-free pasta variety and ensure your meatballs and marinara sauce are gluten-free. The rest of the ingredients are naturally safe.
How can I make this casserole spicier?
If you like heat, increase the red pepper flakes or add a dash of hot sauce to the sauce mixture before baking. You could also top with sliced jalapeños just before serving for an extra kick.
Final Thoughts
There’s something so wonderfully satisfying about a warm, cheesy casserole that you can literally dump together and bake. This Dump and Bake Meatball Casserole Recipe has become a favorite in my household because it’s effortless yet packs incredible flavor with every bite. Whether you’re feeding the family on a busy weeknight or craving comfort food that feels like a hug, this dish has got you covered. Give it a try and watch it become one of your go-to recipes, too!
Print
Dump and Bake Meatball Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Dump and Bake Meatball Casserole is a quick and easy all-in-one dish featuring frozen meatballs, pasta, and marinara sauce, baked to perfection with melted mozzarella cheese on top. Perfect for busy weeknights, this comforting casserole requires minimal prep and delivers hearty Italian flavors in just 45 minutes.
Ingredients
Main Ingredients
- 1 pound frozen meatballs (beef, turkey, or chicken)
- 2 cups uncooked pasta (e.g., penne or rotini)
- 1 24-ounce jar marinara sauce
- 2 cups water or beef broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Topping
- 2 cups shredded mozzarella cheese
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Combine Ingredients: In the greased baking dish, add the frozen meatballs, uncooked pasta, marinara sauce, water or beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes if using, and salt and pepper to taste. Stir everything together until well combined.
- Initial Baking: Cover the baking dish tightly with aluminum foil to trap steam and moisture, then bake in the preheated oven for 30 minutes. This allows the pasta to cook and the meatballs to heat through.
- Add Cheese: Carefully remove the foil, stir the casserole to redistribute ingredients evenly, then sprinkle the shredded mozzarella cheese evenly over the top.
- Bake Cheese: Return the uncovered casserole to the oven and bake for an additional 10-15 minutes until the cheese is fully melted, bubbly, and slightly golden.
- Cool and Garnish: Remove the casserole from the oven and let it rest for a few minutes to set. Garnish with chopped fresh parsley if desired before serving hot.
Notes
- You can use any type of frozen meatballs such as beef, turkey, or chicken depending on your preference.
- Use water for a lighter flavor or beef broth for a richer taste.
- Red pepper flakes are optional but add a nice subtle heat if you like spice.
- Covering with foil during the initial bake is crucial to ensure the pasta absorbs liquid and cooks properly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Gluten-free pasta can be substituted to make this casserole gluten free.
