We’ve all been there. It’s 5:30 PM, everyone’s hungry, and you have exactly zero plans for dinner. You could order takeout… again. Or, you could throw together this ridiculously easy Dump And Bake Meatball Casserole and have a home-cooked meal on the table with almost no effort.
That’s right—no boiling pasta, no standing over the stove, no complicated steps. Just five basic ingredients, one baking dish, and a whole lot of cheesy, saucy goodness. This recipe is weeknight magic for busy families, picky eaters, and anyone who loves a solid comfort meal without spending hours in the kitchen.
And if you’re a casserole fanatic like me, you’ll definitely want to check out Cheesy Chicken Casserole for another easy, crowd-pleasing dinner idea.
Why This Dump And Bake Meatball Casserole Works Every Time
- No Boiling Pasta – The dry pasta absorbs the sauce as it bakes, so you don’t need to pre-cook it.
- Minimal Ingredients – Just five key items, plus optional add-ins if you’re feeling fancy.
- Hands-Off Cooking – Toss everything in a baking dish and let the oven do the work.
- Perfect for Leftovers – If you don’t eat it all in one sitting, it reheats beautifully.
What to Know Before You Start
1. Choose the Right Pasta
Short pasta shapes like rotini, penne, or elbows work best. They hold up well and cook evenly. Avoid long noodles like spaghetti—trust me, they turn into a tangled mess.
2. Pick a High-Quality Marinara Sauce
Since the sauce is doing most of the heavy lifting, make sure it’s a good one. Rao’s, Muir Glen, or homemade marinara are all great options.
3. Do You Need to Thaw the Meatballs?
If you’re using frozen meatballs, thawing them first is ideal. But if you’re short on time, just toss them in frozen and add an extra 5–7 minutes to the bake time.
4. Baking Dish Matters
Glass and ceramic dishes retain heat differently than metal pans. A metal baking dish will cook the pasta faster, while ceramic might need a few extra minutes.
How to Make Dump And Bake Meatball Casserole
Ingredients
- 12 oz uncooked rotini or penne
- 1 jar (24 oz) marinara sauce
- 3 cups water
- 1 lb frozen meatballs (thawed if possible)
- 2 cups shredded mozzarella cheese
- Optional: Fresh basil, Parmesan, red pepper flakes
1: Assemble the Casserole
- Preheat your oven to 375°F and grease a 9×13” baking dish.
- Pour in the pasta, marinara sauce, water, and meatballs.
- Stir everything together so the pasta is evenly distributed.
2: Cover and Bake
- Cover tightly with foil and bake for 35 minutes.
- Remove from the oven, stir, and check the pasta for doneness.
- If needed, bake uncovered for another 5–10 minutes.
3: Add Cheese & Bake Again
- Sprinkle mozzarella cheese on top.
- Return to the oven uncovered and bake for 5–10 minutes until melted and bubbly.
4: Garnish & Serve
- Let it sit for 5 minutes before serving.
- Top with fresh basil, Parmesan, or red pepper flakes for extra flavor.
What to Serve with Meatball Casserole
This casserole is rich, cheesy, and saucy, so it pairs perfectly with:
- Air Fryer Chicken Breast if you want extra protein.
- Garlic bread, focaccia, or breadsticks for dipping.
- A simple green salad with balsamic vinaigrette.
- Roasted veggies like broccoli, zucchini, or asparagus.
Storage & Reheating Tips
Make-Ahead Option
You can assemble the casserole up to 12 hours in advance and store it in the fridge. Just add 5 extra minutes to the bake time.
How to Store Leftovers
- Keep in an airtight container in the fridge for 3–4 days.
- Freezing isn’t recommended (pasta gets mushy).
Best Way to Reheat
- Microwave: 1–2 minutes per serving.
- Oven: 350°F for 10 minutes to keep the texture intact.
Easy Ways to Switch Up This Dump Bake Meatball Casserole
Feeling adventurous? Try these fun variations:
- Pasta Swaps – Use rigatoni, shells, or even gluten-free pasta.
- Different Sauces – Try pesto, Alfredo, or spicy arrabbiata instead of marinara.
- Cheese Options – Swap mozzarella for provolone, gouda, or Parmesan.
- Meatball Variations – Use turkey, chicken, or homemade meatballs for a twist.
- Add Veggies – Toss in mushrooms, spinach, bell peppers, or zucchini for extra nutrition.
More Easy Casserole Recipes to Try
If you love this Dump And Bake Meatball Casserole, you’ll love these:
- Cheesy Hashbrown Casserole with Ground Beef – A hearty, cheesy comfort food classic.
- Gluten-Free Vegan Green Bean Casserole – A healthier spin on a holiday staple.
Dump And Bake Meatball Casserole
Ingredients
- 12 oz uncooked rotini or penne
- 1 jar 24 oz marinara sauce
- 3 cups water
- 1 lb frozen meatballs thawed if possible
- 2 cups shredded mozzarella cheese
- Optional: Fresh basil Parmesan, red pepper flakes
Instructions
- Preheat oven to 375°F and grease a 9x13” baking dish.
- Add pasta, marinara sauce, water, and meatballs to the dish. Stir to combine.
- Cover tightly with foil and bake for 35 minutes.
- Remove from oven, stir, and check pasta for doneness. If needed, bake uncovered for 5–10 more minutes.
- Sprinkle mozzarella cheese over the top. Return to oven uncovered and bake for another 5–10 minutes until cheese is melted and bubbly.
- Let sit for 5 minutes, then garnish with fresh basil, Parmesan, or red pepper flakes before serving.
There you have it—your new go-to Dump And Bake Meatball Casserole recipe. It’s quick, comforting, and guaranteed to be a hit with the whole family. Whether you’re a meal-planning pro or a last-minute dinner scrambler, this dish has your back.
Give it a try, and let me know in the comments how it turned out!
