If you need dinner to basically cook itself, this Dump-and-Bake Meatball Casserole is your new best friend. No boiling pasta, no browning meatballs, and just one pan to wash. You mix pantry staples, cover, and let the oven create bubbly, cheesy comfort while you set the table. It is a lifesaver for busy weeknights, potlucks, or a cozy lunch bake the next day.

Why You’ll Love This Dump-and-Bake Meatball Casserole

5 minutes of prep with simple pantry staples.
No boiling pasta and no pre-cooking meatballs.
Kid approved, freezer friendly, and budget wise.
Feeds a crowd and perfect for dinner for neighbors.
Customizable with add-ins and sauces you love.

Dump-and-Bake Meatball Casserole Ingredients & Substitutions

1 pound frozen Italian meatballs (beef, turkey, or plant-based work).
12 ounces dry pasta like ziti or penne (gluten free works, see tips).
24 ounces marinara sauce (about 3 cups). Use spicy or garlic herb if you like.
3 cups water or low sodium chicken broth for extra flavor.
1 teaspoon Italian seasoning.
1 teaspoon garlic powder and 1/2 teaspoon onion powder.
1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Pinch of red pepper flakes, optional.
2 cups shredded mozzarella cheese.
1/4 cup grated Parmesan.
1/2 cup ricotta, optional for creaminess.
Olive oil or spray for the dish.
Fresh basil or parsley for serving.

Step-by-Step Instructions

Heat oven to 425 degrees F. Lightly grease a 9×13 inch baking dish.
Add dry pasta to the dish. Scatter in frozen meatballs.
Whisk marinara, water or broth, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes in a bowl.
Pour the sauce mixture over pasta and meatballs. Press pasta down so it is mostly submerged.
Cover the dish tightly with foil to trap steam. Bake 35 minutes.
Carefully uncover, stir gently to loosen pasta, and check doneness. If pasta is still firm and liquid remains, re-cover and bake 5 to 10 minutes.
When pasta is al dente, dollop ricotta if using. Top with mozzarella and Parmesan.
Return to oven uncovered for 8 to 10 minutes until cheese is melted and golden in spots.
Rest 5 minutes so the sauce thickens. Garnish with basil or parsley.
Serve hot with a big salad and garlic bread.

Tips for Success

Cover tightly so the pasta steams and cooks evenly.
Keep most pasta under liquid before baking to avoid dry spots.
Thin marinara with broth for richer flavor and better absorption.
If using gluten free pasta, begin checking at 30 minutes to prevent overcooking.
For extra browning, broil 1 to 2 minutes at the end. Watch closely.

Variations

Veggie loaded: Stir in 2 cups baby spinach, sliced mushrooms, or diced bell peppers after the first bake.
Spicy arrabbiata: Use spicy sauce and add more red pepper flakes.
Alfredo twist: Swap half the marinara for Alfredo and add steamed broccoli.
Three cheese: Add provolone with the mozzarella and extra Parmesan.
Skinny swap: Use turkey meatballs and part skim cheeses.

Serving Suggestions

Classic: Caesar salad and warm garlic bread.
Fresh: Arugula salad with lemon vinaigrette.
Comfort: Roasted green beans and a simple caprese side.
Lunch bake: Pack leftovers with a fruit cup for easy lunches.

Storage & Reheating

Cool completely, then store in an airtight container up to 4 days. Reheat covered in a 350 degrees F oven for 15 to 20 minutes or microwave in short bursts with a splash of water to loosen the sauce. Freeze up to 3 months in freezer safe portions. Thaw in the fridge overnight and reheat as above.

Memories Made Around the Table

We first made this on a night when homework, practice, and a neighbor drop off dinner all collided. I mixed, dumped, baked, and by the time the oven timer chimed, the house smelled like a cozy pizzeria. Every plate came back clean and our neighbor asked for the recipe on the spot.

FAQs

Can I use fresh meatballs?

Yes. Brown them briefly in a skillet for extra flavor, or add them raw if they are small and fully cooked by the time the pasta is done. Check that they reach 165 degrees F.

What pasta shapes work best?

Short, tubular shapes like ziti, penne, or rigatoni cook evenly and hold sauce well. Avoid very large or very small shapes to keep timing consistent.

Can I make it ahead?

Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes to the covered bake time. If it looks dry, stir in 1/4 to 1/2 cup extra broth before baking.

Final Thoughts

This Dump-and-Bake Meatball Casserole is the weeknight hero you will lean on again and again. Minimal effort, maximum comfort, and a guaranteed crowd pleaser.

Dump-and-Bake Meatball Casserole

If you need dinner to basically cook itself, this dump-and-bake meatball casserole is your new best friend. No boiling pasta, no browning meatballs, and just one pan to wash. Mix pantry staples, cover, and let the oven create bubbly, cheesy comfort while you set the table. It’s a lifesaver for busy weeknights, potlucks, or a cozy lunch bake the next day.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Resting Time 5

Total Time 55

Course Dinner, Lunch

Cuisine Italian

Servings people

Equipment

1 9×13 inch baking dish lightly greased
1 Aluminum foil
1 Mixing Bowl
1 Whisk

Ingredients

Casserole

1 lb frozen Italian meatballs
12 oz dry pasta (ziti or penne) gluten-free works
24 oz marinara sauce about 3 cups; spicy or garlic herb if you like
3 cup water or low sodium chicken broth
1 tsp Italian seasoning
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp kosher salt
0.25 tsp black pepper
Pinch red pepper flakes optional
2 cup shredded mozzarella cheese
0.25 cup grated Parmesan
0.5 cup ricotta optional for creaminess
Olive oil or cooking spray for greasing the dish

Garnish

Fresh basil or parsley for serving

Instructions

Prep

Heat oven to 425°F. Lightly grease a 9×13-inch baking dish.
Add the dry pasta to the dish and scatter in the frozen meatballs.
In a bowl, whisk together marinara, water or broth, Italian seasoning, garlic powder, onion powder, salt, pepper, and red pepper flakes.
Pour the sauce mixture over the pasta and meatballs. Press pasta down so it’s mostly submerged.

Bake

Cover tightly with foil to trap steam. Bake for 35 minutes.
Carefully uncover, stir to loosen pasta, and check doneness. If pasta is still firm and liquid remains, re-cover and bake 5 to 10 minutes more.
When pasta is al dente, dollop ricotta (if using). Top with mozzarella and Parmesan.
Return to oven uncovered for 8 to 10 minutes until cheese is melted and golden in spots. Broil 1 to 2 minutes for extra browning, if desired.
Rest 5 minutes so the sauce thickens. Garnish with basil or parsley and serve hot.

Notes

Cover tightly so the pasta steams and cooks evenly. Keep most pasta under the liquid before baking to avoid dry spots. Thin marinara with broth for richer flavor and better absorption. If using gluten-free pasta, begin checking at 30 minutes to prevent overcooking. Assemble up to 24 hours ahead; bake from cold, adding 5 to 10 minutes to the covered bake time. Cool completely for storage; refrigerate up to 4 days or freeze up to 3 months. Reheat covered at 350°F until hot, or microwave with a splash of water to loosen the sauce.

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