When busy days leave little time for elaborate cooking, there’s nothing better than a meal that’s hearty, comforting, and practically cooks itself. Enter the Dump and Bake Meatball Casserole — a simple yet satisfying dinner that combines tender meatballs, perfectly cooked pasta, and rich marinara sauce all baked together under a blanket of melty mozzarella cheese.
This recipe is pure comfort food made easy. No need to boil pasta or fuss over multiple pans — just mix, bake, and enjoy! Whether you’re feeding a hungry family, bringing a dish to a potluck, or looking for a cozy weeknight dinner, this casserole is sure to hit the spot.
Why You’ll Love This Recipe
Effortless Comfort
The beauty of this dish is in its simplicity. With frozen meatballs, uncooked pasta, and jarred marinara, everything comes together in one dish — no pre-cooking required. As it bakes, the pasta soaks up all the rich flavors of the sauce and seasonings, while the meatballs become perfectly tender.
Ultimate Comfort Food
Few things are as satisfying as a bubbling casserole fresh out of the oven. This dish delivers on every front — meaty, cheesy, saucy, and full of flavor. It’s a hug in a baking dish, perfect for chilly evenings or anytime you need a quick dose of comfort.
Customizable and Convenient
Use beef, turkey, or chicken meatballs — whatever you have on hand! You can even toss in extra veggies or spice it up with red pepper flakes. The “dump and bake” method means less prep, less cleanup, and more time to relax with your family.
Ingredients You’ll Need
Main Ingredients
- 1 pound frozen meatballs (beef, turkey, or chicken)
- 2 cups uncooked pasta (penne, rotini, or your favorite short pasta)
- 1 (24-ounce) jar marinara sauce
- 2 cups water or beef broth – beef broth adds richer flavor
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 2 cups shredded mozzarella cheese
- Fresh parsley, chopped for garnish (optional)
Essential Tools
- 9×13-inch baking dish
- Wooden spoon or spatula
- Mixing bowl
- Aluminum foil
- Measuring cups and spoons
- Oven preheated to 425°F (220°C)
How to Make Dump and Bake Meatball Casserole
Step 1: Prep Your Dish
Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and make cleanup easier.
Step 2: Dump and Mix
In your baking dish, combine:
- Frozen meatballs
- Uncooked pasta
- Marinara sauce
- Water or broth
- Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper
Stir everything together until well combined — this is the “dump” part of the recipe!
Step 3: Cover and Bake
Cover the dish tightly with aluminum foil. Bake for 30 minutes to allow the pasta to cook and the flavors to blend beautifully.
Step 4: Add the Cheese
Remove the foil and give the casserole a gentle stir. Sprinkle mozzarella evenly over the top, then return it to the oven uncovered.
Bake for another 10–15 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 5: Cool, Garnish, and Serve
Let the casserole rest for about 5 minutes before serving — this helps everything set slightly. Garnish with fresh parsley if desired, and serve hot with garlic bread or a crisp green salad.
Tips, Shortcuts, and Variations
Pro Tips
- Use beef broth instead of water for deeper flavor.
- Add extra cheese inside the casserole for an even creamier texture.
- Cover tightly during the first bake so the pasta cooks evenly.
Easy Add-Ins
- Sautéed mushrooms, spinach, or bell peppers for added veggies.
- A sprinkle of Parmesan cheese before serving for extra flavor.
- A swirl of ricotta or cream cheese in the sauce for a creamy twist.
Variations
- Vegetarian: Use plant-based meatballs and vegetable broth.
- Spicy: Double the red pepper flakes or add a splash of hot sauce.
- Herb-Lovers: Mix in extra basil or oregano for more Italian flair.
How to Store and Reheat
Refrigerate
Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days.
Freeze
Freeze portions in airtight containers or freezer bags for up to 1 month. Thaw overnight in the fridge before reheating.
Reheat
- Oven: Cover with foil and bake at 350°F (175°C) for 15 minutes.
- Microwave: Heat individual portions in 30-second intervals until warm.
- Stovetop: Reheat in a covered pan over low heat with a splash of water or broth.
Serving Suggestions
Food Pairings
- Garlic Bread or crusty Italian rolls
- Side Salad with balsamic vinaigrette
- Roasted vegetables like broccoli or zucchini
- Tomato basil or minestrone soup for a cozy combo
Drink Pairings
- Red Wine: Chianti, Merlot, or Cabernet Sauvignon
- White Wine: Pinot Grigio or Sauvignon Blanc
- Non-Alcoholic: Sparkling water with lemon or iced tea with citrus
Frequently Asked Questions
Q: Can I use a different type of pasta?
Yes! Penne and rotini work best, but ziti, rigatoni, or shells also hold up well.
Q: Can I prepare it ahead of time?
Definitely! Assemble the casserole, cover it tightly, and refrigerate up to 24 hours. Add 5–10 minutes of extra baking time if starting cold.
Q: Can I make it gluten-free?
Yes — just use your favorite gluten-free pasta and check that your marinara sauce and meatballs are gluten-free.
Q: What if I want it creamier?
Stir a bit of ricotta or heavy cream into the sauce before baking for a creamy texture.
Final Thoughts
This Dump and Bake Meatball Casserole is the ultimate weeknight dinner — hearty, family-friendly, and unbelievably easy. With its tender pasta, savory meatballs, and melty cheese, it delivers comfort in every bite. Plus, the minimal prep and cleanup make it a lifesaver for busy nights.
Whether you’re cooking for your family, hosting friends, or just craving something warm and satisfying, this one-dish wonder is guaranteed to become a regular in your dinner rotation.
So grab your favorite baking dish, dump in the ingredients, and let the oven do the rest — you’ll have a delicious, comforting meal on the table in no time! 🍝❤️