If you’re craving a cozy, ultra-comforting dinner but have zero energy for complicated prep, this Dump and Bake Meatball Casserole is your new weeknight hero. Imagine perfectly tender pasta, juicy meatballs, and gooey layers of cheese, all enveloped in a flavorful marinara sauce – with only about five minutes of active work. This dish is pure magic for busy nights, family gatherings, or anytime you want a crowd-pleaser that pretty much cooks itself. Let’s dive in and make dinner easy and absolutely delicious!
Ingredients You’ll Need
With just a handful of handy kitchen staples, this casserole comes together like a dream. Every ingredient plays an essential part, bringing its own flavor, texture, or pop of color to the pan. Even better, there’s nothing fancy required, just simple, dependable goodness.
- Uncooked pasta (16 oz, like penne or rotini): These shapes hold onto the sauce and bake up perfectly tender right in the casserole dish.
- Marinara sauce (24 oz jar): The soul of the casserole, adding tangy tomato richness that coats every bite.
- Water (3 cups): Ensures the pasta cooks evenly as it bakes, absorbing flavors as it softens.
- Frozen fully-cooked meatballs (14 oz): No need to thaw or pre-cook; just toss them in for hearty flavor and protein.
- Shredded mozzarella cheese (1½ cups): Melts into a gooey, stringy topping that everyone loves.
- Grated Parmesan cheese (½ cup): Adds a salty, nutty finish that complements the melty mozzarella.
- Olive oil (1 tablespoon): A little drizzle boosts richness and helps the top get golden brown.
- Italian seasoning (1 teaspoon): Provides herbaceous aroma and classic Italian flavor.
- Salt and pepper (to taste): Because every great casserole needs a little extra seasoning to taste just right.
- Chopped fresh parsley (optional): Sprinkle on for a burst of fresh green color and a hint of brightness at the end.
How to Make Dump and Bake Meatball Casserole
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 425°F, which is the sweet spot for bubbling, beautifully-browned casseroles. Grab your trusty 9×13-inch baking dish – there’s no need to grease it! You’re about to build your casserole in layers, right in this pan.
Step 2: Layer the Pasta and Sauce
Next, add the uncooked pasta straight into your baking dish. Pour in the entire jar of marinara sauce and all three cups of water. Give it a good stir so that every bit of pasta is coated and snug in its tomato-ey bath. This is the magic that lets the pasta cook perfectly without boiling water separately!
Step 3: Add the Meatballs
Tip the frozen, fully-cooked meatballs right into the saucy pasta mix. Give everything another gentle stir, nestling the meatballs in so they’ll absorb all those wonderful flavors as they bake. No thawing or precooking necessary – these go from freezer to casserole in a snap.
Step 4: Season and Cover
Drizzle the olive oil evenly over the top, then sprinkle with Italian seasoning, plus salt and pepper to taste. These little extras layer in so much flavor! Cover the dish tightly with aluminum foil to create that steamy baking environment, ensuring the pasta softens just right.
Step 5: First Bake
Slide your covered dish into the oven and bake for 35 minutes. This is when the pasta absorbs the sauce and water, the meatballs heat up, and the whole kitchen starts to smell incredible.
Step 6: Cheese It Up!
After 35 minutes, carefully remove the foil (watch for steam!), then give everything a gentle stir. Sprinkle the mozzarella and Parmesan evenly over the top. Pop the casserole back into the oven, uncovered, for another 10-15 minutes – just until the cheese is melted, golden, and deliciously bubbly.
Step 7: Rest, Garnish, and Serve
Once the cheese looks irresistibly gooey and golden, take the casserole out and let it sit for at least 5 minutes. This lets everything settle for perfect scooping. Sprinkle on the fresh parsley if you’re using it, and you’re ready to dig in!
How to Serve Dump and Bake Meatball Casserole
Garnishes
Don’t underestimate the power of a finishing touch! A handful of chopped fresh parsley adds a vibrant pop of green and some fresh flavor. You can also add extra Parmesan, a pinch of red pepper flakes, or even a swirl of good olive oil for a little extra pizzazz.
Side Dishes
This Dump and Bake Meatball Casserole is hearty enough to serve all on its own, but a simple green salad with a tangy vinaigrette makes a fabulous counterpoint. Garlic bread or warm focaccia on the side? Absolutely! They’re perfect for mopping up every last bit of saucy goodness.
Creative Ways to Present
If you’re serving for a crowd or making this dish feel special, try scooping individual portions into small baking dishes or ramekins right after baking. Or, layer extra cheese over the top for a dramatic cheese pull at the table. Serve buffet-style for relaxed get-togethers, or go family-style for easy, help-yourself fun.
Make Ahead and Storage
Storing Leftovers
Have some casserole left? Lucky you! Let the dish cool, then transfer leftovers to an airtight container. Refrigerate for up to 3 days. The flavors deepen overnight, making second-day servings even tastier.
Freezing
If you want to freeze Dump and Bake Meatball Casserole, bake it as directed, let it cool completely, then wrap tightly or transfer to a freezer-safe container. It’ll keep well in the freezer for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place portions in a microwave-safe dish and cover loosely, heating in 1-minute bursts until warmed through. Or, cover and reheat in a 350°F oven until hot and bubbly. If you notice the pasta has soaked up extra sauce, add a splash of water or extra marinara before reheating to keep everything moist and luscious.
FAQs
Can I use a different type Main Course
Absolutely! Most short pasta like ziti, rigatoni, or farfalle will do the trick in Dump and Bake Meatball Casserole. If you go with whole wheat or gluten-free pasta, keep an eye on the baking time, as those varieties may cook a bit differently.
Do the meatballs have to be frozen?
Nope! You can absolutely use chilled, fully-cooked meatballs if that’s what you have on hand. Just toss them in as you would with frozen ones – baking times stay about the same.
Can I add extra vegetables?
Definitely! Sneak in a handful of baby spinach, chopped bell peppers, or sliced mushrooms for a boost of color and nutrition. Simply stir them in with the pasta and sauce at the start – this Dump and Bake Meatball Casserole is super versatile.
Is it possible to make this casserole ahead of time?
Yes, you can assemble the whole casserole up to the point before baking, cover it, and store it in the fridge for up to 24 hours. When ready to bake, just let it sit at room temperature for about 20 minutes and bake as directed, adding a few extra minutes if it’s cold from the fridge.
Can I double the recipe for a crowd?
You sure can! Use two 9×13-inch dishes, and bake both at the same time. Rotate them halfway through cooking if your oven heats unevenly. Dump and Bake Meatball Casserole is the definition of a crowd-pleaser.
Final Thoughts
One try, and Dump and Bake Meatball Casserole just might become your most-requested dinner. With its melt-in-your-mouth cheese, saucy pasta, and hearty meatballs, this recipe is easy enough for weeknights but special enough for sharing. Give it a go and enjoy every deliciously simple bite!
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Dump and Bake Meatball Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Dump and Bake Meatball Casserole is a quick and easy weeknight dinner that requires minimal prep and delivers maximum flavor. Pasta, marinara sauce, and frozen meatballs come together with gooey cheeses and savory seasonings for a satisfying one-dish meal.
Ingredients
Pasta Casserole:
- 1 (16 oz) package of uncooked pasta (such as penne or rotini)
- 1 (24 oz) jar of marinara sauce
- 3 cups water
Meatballs:
- 1 (14 oz) package of frozen fully-cooked meatballs
Cheese Topping:
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings and Garnish:
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 425°F.
- Prepare the Casserole: In a large 9×13-inch baking dish, combine uncooked pasta, marinara sauce, and water. Add frozen meatballs and gently mix. Drizzle with olive oil, sprinkle with seasonings, salt, and pepper.
- Bake Covered: Cover dish with foil and bake for 35 minutes.
- Add Cheese: Remove foil, stir pasta and meatballs, top with cheeses, and bake uncovered for 10-15 minutes until bubbly.
- Serve: Let sit for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can use whole wheat or gluten-free pasta, adjusting cooking times accordingly.
- For added flavor, consider mixing in crushed red pepper or garlic powder before baking.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 520
- Sugar: 7g
- Sodium: 940mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
