Introduction

This Dump-and-Bake Meatball Casserole is the perfect easy dinner for busy weeknights. With just a few simple ingredients, you can create a comforting, all-in-one meal that’s both hearty and cheesy.

A white rectangular dish is filled with two layers: the bottom layer is a rich tomato sauce with a smooth texture and bright red color, and on top, there are sixteen evenly spaced browned meatballs, each covered with a generous layer of melted, slightly browned cheese that is creamy white and golden in spots. Fresh green parsley leaves are sprinkled over the cheese, adding a fresh contrast. The dish sits on a light brown wooden board, with fresh parsley in the background, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water
2 cups uncooked pasta (such as penne or rigatoni)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a large baking dish, combine frozen meatballs, pasta sauce, and water.
Step 3: Stir in uncooked pasta until well mixed.
Step 4: Cover the dish with foil and bake for 25 minutes.
Step 5: Remove the foil, sprinkle mozzarella and Parmesan cheese on top, and bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
Step 6: Let it cool slightly, garnish with fresh basil or parsley, and serve.

Tips & Variations

Use whole wheat or gluten-free pasta to suit dietary preferences.
Add chopped vegetables like bell peppers or spinach for extra nutrients.
Swap mozzarella for provolone or cheddar for a different cheese flavor.
If meatballs are not pre-cooked, bake for an additional 10 minutes until fully cooked.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of water if the pasta seems dry.

How to Serve

The image shows a white rectangular dish filled with baked meatballs covered in melted golden cheese. There are about four rows of small round brown meatballs with a slightly crispy, shiny surface. The meatballs sit on a layer of creamy, yellow-orange melted cheese that looks gooey and smooth. Small pieces of green chopped herbs are sprinkled on top, adding a fresh touch. A gold spoon and some blurred green leaves are in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, but ensure they are fully cooked before baking or increase the baking time to cook them through.

What type of pasta works best for this casserole?

Short, sturdy pasta shapes like penne, rigatoni, or rotini work well as they hold the sauce and bake evenly.

Dump-and-Bake Meatball Casserole Recipe

Print Recipe

★★★★★

5 from 112 reviews

This Dump-and-Bake Meatball Casserole is a convenient, comforting one-dish meal featuring frozen meatballs baked with pasta, marinara sauce, and a cheesy topping. Perfect for busy weeknights, this recipe requires minimal prep time and combines hearty flavors with gooey melted cheese for a satisfying dinner.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Meatballs

1 pound frozen meatballs

Base

1 can (24 ounces) pasta sauce
1 cup water
2 cups uncooked pasta (such as penne or rigatoni)

Cheese Topping

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Garnish

Fresh basil or parsley for garnish

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the casserole evenly.
Combine Ingredients: In a large baking dish, combine the frozen meatballs, pasta sauce, and water. Stir in the uncooked pasta until everything is well mixed together, distributing the meatballs and pasta throughout the sauce.
Cover and Bake: Cover the baking dish tightly with foil to trap steam and moisture. Bake in the preheated oven for 25 minutes, allowing the pasta to cook through and flavors to meld.
Add Cheese Topping: Carefully remove the foil from the baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the casserole.
Bake Until Cheese Melts: Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes. Bake until the cheese is melted, bubbly, and slightly golden on top.
Cool and Garnish: Let the casserole cool slightly for a few minutes to set. Garnish with fresh basil or parsley for a fresh herbal note and serve warm.

Notes

Using frozen meatballs makes this recipe highly convenient and reduces prep time.
If preferred, fresh herbs like basil can be stirred in before baking for enhanced flavor.
Ensure the baking dish is large enough to allow room for the pasta to expand while cooking.
Leftovers can be refrigerated and reheated; the pasta will absorb more sauce and thicken over time.
For a spicier variation, add crushed red pepper flakes to the sauce before baking.

Keywords: meatball casserole, dump-and-bake, easy dinner, baked pasta, comfort food, weeknight meal, mozzarella, Parmesan