Make This Dump and Bake Meatball Casserole for a Quick Dinner Delight!

introduction

This cozy, weeknight-friendly Dump and Bake Meatball Casserole is everything you want when dinner needs to be fast, comforting, and hands-off. With pantry-friendly ingredients and a simple dump-and-bake method, it’s the kind of recipe that fills the house with irresistible aroma and saves you time at the end of a busy day. For more easy weeknight ideas, try browsing our dinner collection at easy weeknight dinners.

Why You’ll Love This Dump and Bake Meatball Casserole

• Ready in about an hour with almost no active cooking — perfect for busy families.
• Uses frozen meatballs and uncooked pasta so there’s no precooking required.
• Crowd-pleasing flavors: cheesy, saucy, and comforting in every bite.
• Great for meal prep and leftovers — reheats beautifully for lunches.
• One-pan cleanup (plus a sprinkle of Parmesan) keeps things simple.

Ingredients Needed :

Protein

• 1 pound frozen meatballs (no need to thaw)

Pasta

• 16 ounce uncooked pasta (penne, rigatoni, or shells work well)

Sauce

• 24 ounce marinara sauce
• 2 cups water

Seasoning

• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Cheese & Topping

• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Step-by-Step Instructions :

1. Preheat your oven to 425°F. Lightly grease a 9×13-inch baking dish.
2. Add the uncooked pasta, frozen meatballs (no need to thaw), marinara sauce, water, and Italian seasoning to the prepared baking dish. Stir everything together until well combined.
3. Cover the dish tightly with aluminum foil and bake for 35-40 minutes, or until the pasta is tender. Check after 35 minutes – if the pasta isn’t fully cooked, cover and bake for an additional 5-10 minutes.
4. Remove the foil and sprinkle the mozzarella and Parmesan cheese generously over the top of the casserole. Return the dish to the oven, uncovered, and bake for 10 more minutes until the cheese is melted, bubbly, and golden.
5. Let the casserole sit for 5-10 minutes before serving to allow the sauce to thicken. Serve hot, with garlic bread or a fresh salad on the side.

Serving Suggestions Dump and Bake Meatball Casserole

• Serve with warm garlic bread or buttery dinner rolls to sop up extra sauce.
• A crisp green salad with a bright vinaigrette balances the richness of the casserole.
• For a veggie boost, roast broccoli or toss in some steamed green beans on the side. If you love hearty bakes, pair this casserole night with a rustic baked side like this savory baked corned beef and cabbage for variety.

Tips for Success Dump and Bake Meatball Casserole

• Use a sturdy 9×13 baking dish so the pasta cooks evenly without spilling.
• Stir the ingredients well before baking so the pasta is coated and the meatballs are distributed.
• If your marinara is very thick, add a splash more water to ensure the pasta has enough liquid to cook.
• Check pasta at the 35-minute mark — ovens vary, and you don’t want overcooked pasta.
• Let it rest after baking to allow the sauce to thicken; it makes serving neater and flavors meld better.

variation (if any)

• Swap frozen meatballs for cooked Italian sausage slices or ground beef browned and seasoned for a different protein profile.
• Add veggies like spinach, mushrooms, or bell peppers into the casserole before baking for added color and nutrition.
• For a cheesy twist, stir 1 cup of ricotta into the sauce before baking.
• If you enjoy dump-and-bake desserts too, try a sweet finish with a crowd-pleasing option like pecan pie dump cake for dessert after dinner.

FAQs (minimum three FAQ)

Q: Can I use fresh meatballs instead of frozen?
A: Yes—if using fresh or thawed meatballs, reduce bake time slightly and check pasta doneness at 30 minutes since fresh meatballs won’t need as long to heat through.

Q: What pasta shapes work best for this casserole?
A: Medium shapes like penne, rigatoni, ziti, or shells hold sauce well and cook evenly in this method.

Q: Can I make this ahead and bake later?
A: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the covered bake time if baking straight from chilled.

Q: Is there a gluten-free version?
A: Yes—use gluten-free pasta and confirm your meatballs and marinara are labeled gluten-free. Cooking time may vary slightly, so check pasta for doneness at the 35-minute mark.