If you’ve been searching for a seriously easy, comforting, and utterly delicious dinner that the whole family will rave about, this Dump and Bake Meatball Casserole is the answer to your weeknight dreams. Imagine juicy meatballs tucked into saucy pasta, all blanketed by gooey, golden cheese with minimal prep and just one pan to clean. Whether you’re feeding kids, entertaining friends, or simply craving something cozy, this dish captures the magic of Italian-American comfort food with almost zero fuss. Dump, bake, and get ready for big flavor!
Ingredients You’ll Need
Let’s talk about the lineup: these simple, familiar ingredients come together in the most marvelous way, each adding essential flavor, color, or texture. Just a quick trip to the pantry or freezer and you’ll have everything ready. Here’s how every element shines in this Dump and Bake Meatball Casserole:
- Frozen cooked meatballs: The ultimate time-saver! No thawing needed, they bake up juicy and rich in the sauce.
- Marinara sauce (24 ounces): Use your favorite jarred brand for tangy, robust flavor that ties the whole casserole together.
- Penne pasta (uncooked, 12 ounces): Penne holds that savory sauce and keeps its texture perfectly without boiling ahead.
- Shredded mozzarella cheese (1 1/2 cups): For that irresistibly melty, cheesy topping everyone loves.
- Grated Parmesan cheese (1/2 cup): Adds nutty, salty depth and helps create a golden top.
- Italian seasoning (1 teaspoon): A flavorful blend of herbs to amp up the classic Italian vibe.
- Garlic powder (1/2 teaspoon): Provides savory, aromatic notes without extra chopping.
- Red pepper flakes (1/4 teaspoon, optional): A hint of heat if you want a little kick.
- Water or beef broth (2 cups): Adds moisture so the pasta bakes up tender, with broth lending extra savory goodness.
- Fresh basil (chopped, for garnish): Brings a pop of color and a fragrant finish—don’t skip it if you have fresh basil on hand!
How to Make Dump and Bake Meatball Casserole
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 375°F. Grab your trusty 9×13-inch baking dish and give it a light greasing with cooking spray or a little olive oil. A well-greased dish ensures your Dump and Bake Meatball Casserole slides out easily and cleanup is a breeze!
Step 2: Mix Pasta, Sauce, and Seasonings
Pour the uncooked penne pasta right into the baking dish. Add your entire jar of marinara sauce, water or beef broth, Italian seasoning, garlic powder, and those optional (but recommended!) red pepper flakes. Stir everything together so the pasta is evenly coated and all the seasonings are nicely distributed. This toss is what infuses every bite with flavor while the pasta cooks to the perfect al dente right in the oven.
Step 3: Top with Frozen Meatballs
Evenly arrange the frozen meatballs over the saucy pasta mix. It’s okay if they sit right on top—they’ll nestle down as the casserole cooks. No need to thaw or fuss, just press them gently so they’re slightly set into the sauce. Magic will happen as they soak up all that flavor!
Step 4: Cover and Bake
Tightly cover the baking dish with foil, trapping in all that moisture and flavor. Slide it into the oven and bake for 40 minutes. During this time, the pasta cooks perfectly and the meatballs soften and heat through. If you take a peek and the pasta seems a bit dry, feel free to add an extra splash of water or broth.
Step 5: Add Cheese and Finish Baking
Once the timer dings, pull off the foil. Sprinkle mozzarella and Parmesan cheeses evenly over the casserole. Return the dish to the oven, uncovered, for another 10 to 15 minutes until the cheese is melted, bubbly, and golden brown. This step is absolutely worth it for that beautiful cheesy crust!
Step 6: Garnish and Serve
As soon as your Dump and Bake Meatball Casserole comes out of the oven, shower it with fresh chopped basil. That fragrant green finish makes the dish look special, and the flavor is a perfect counterpoint to the rich cheese and sauce. Let it cool for a dinner-table minute or two before serving up generous scoops!
How to Serve Dump and Bake Meatball Casserole
Garnishes
A finish of fresh chopped basil is classic, but you can absolutely play with parsley or a sprinkle of extra Parmesan for extra pizzazz. A drizzle of good olive oil right before serving adds shine and a bit of richness—plus a little fresh-cracked black pepper never hurts. These small touches make your Dump and Bake Meatball Casserole look like a feast!
Side Dishes
Round out this comforting casserole with a bright, leafy green salad tossed in a tangy vinaigrette, or serve with garlic bread for the ultimate Italian-inspired dinner. Steamed green beans, roasted broccoli, or buttered peas also make fantastic, unfussy companions on the plate and balance out the richness of the bake.
Creative Ways to Present
Take your Dump and Bake Meatball Casserole to the next level by serving it family-style in the center of the table, or portion it into adorable mini cast iron skillets or ramekins for individualized servings. If you’re hosting, garnish each scoop with a ribbon of basil and a twist of cracked pepper for a restaurant-worthy touch. It’s just as welcome at a cozy weeknight meal as it is at a casual dinner party!
Make Ahead and Storage
Storing Leftovers
Leftovers? Lucky you! Let the casserole cool a bit, then transfer to an airtight container and refrigerate. It keeps beautifully for up to 4 days, making lunches or quick dinners a total breeze. The flavors only deepen as it sits, so your next slice might taste even better.
Freezing
You can freeze this Dump and Bake Meatball Casserole either baked or unbaked. To freeze before baking, simply assemble everything (don’t add cheese yet), wrap tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bake as directed, adding cheese toward the end. For already-baked leftovers, let it cool completely, wrap well, and freeze individual portions—perfect for easy thaw-and-go meals.
Reheating
To reheat, place a portion on a microwave-safe plate and cover loosely—zap until hot, usually 2–3 minutes. For larger portions, reheat in a 350°F oven, covered, until warmed through. Add a little splash of water to keep the pasta moist and give it a fresh sprinkle of cheese to revive that melty top.
FAQs
Can I use a different type Main Course
Absolutely! Rigatoni, rotini, or ziti all work beautifully in this Dump and Bake Meatball Casserole. Just be sure to use similar-shaped, hearty pastas that will absorb the sauce well and bake evenly.
Do I need to thaw the meatballs before baking?
No need at all—frozen meatballs go straight in, making this recipe perfect for busy nights. They’ll heat up right along with the pasta, soaking up all that saucy goodness as they bake.
Can I add veggies to the casserole?
Yes! Chopped bell peppers, onions, or even spinach can be stirred in with the pasta and sauce before baking. Give them a quick sauté for extra sweetness, or toss them in raw for even more of that “dump and bake” ease.
What’s the best way to freeze this casserole?
If you’re prepping ahead, assemble up to the point before adding cheese, then wrap tightly and freeze. Bake straight from the fridge (adding a few extra minutes if still cold), sprinkle with cheese toward the end, and finish as normal for an easy, make-ahead meal.
How do I prevent the pasta from getting mushy?
The key to perfect texture is making sure you don’t overbake the casserole. Cover tightly with foil for the first stage, and check for doneness at 40 minutes. If you like a more al dente bite, peek a couple of minutes early, and avoid adding too much extra liquid.
Final Thoughts
You truly can’t beat the ease and comfort of a Dump and Bake Meatball Casserole on a busy night or when you want a no-fuss crowd-pleaser. Gather your ingredients, pour everything in the pan, and let the oven do the work. One bite and you’ll see why this dish has become a weeknight legend—so don’t wait, grab those meatballs and give it a go!
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Dump and Bake Meatball Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
This Dump and Bake Meatball Casserole is a quick and easy one-dish meal that’s perfect for busy weeknights. With frozen meatballs, pasta, and a savory sauce baked together with gooey cheese, it’s a comforting and satisfying dinner option.
Ingredients
Frozen Meatballs:
1 pound frozen cooked meatballs
Marinara Sauce:
1 jar (24 ounces)
Pasta:
12 ounces penne pasta, uncooked
Cheese:
1 1/2 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
Seasonings:
1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes (optional)
Liquid:
2 cups water or beef broth
Garnish:
Fresh basil, chopped for garnish
Instructions
- Preheat oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare the casserole: In the dish, combine uncooked penne pasta, marinara sauce, water or beef broth, Italian seasoning, garlic powder, and red pepper flakes if using. Stir to evenly distribute.
- Add meatballs: Place frozen meatballs on top of the mixture, pressing slightly into the sauce.
- Bake: Cover tightly with foil and bake for 40 minutes.
- Add cheese: Remove foil, sprinkle mozzarella and Parmesan cheeses evenly over the casserole, and bake uncovered for an additional 10–15 minutes until cheese is melted and bubbly.
- Garnish: Garnish with fresh basil before serving.
Notes
- You can swap penne for rigatoni or rotini pasta.
- For extra flavor, add sautéed onions or bell peppers before baking.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 480
- Sugar: 9 g
- Sodium: 840 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
