Here’s a no-fuss, hearty Dump-and-Bake Meatball Casserole — a perfect weeknight dinner that goes straight from the pantry and freezer to the oven. No pre-cooking, no browning, no boiling. Just mix, bake, and enjoy!
🍝 Dump and Bake Meatball Casserole
🧾 Ingredients (Serves 6)
-
1 (16 oz) box uncooked pasta (penne, rotini, or ziti work great)
-
1 (24–28 oz) jar marinara or pasta sauce
-
3 cups water (or 2 ½ cups water + ½ cup milk for creaminess)
-
1 (16–20 oz) bag frozen fully-cooked meatballs
-
1–2 cups shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese (optional)
-
1 tsp Italian seasoning
-
Salt & pepper, to taste
-
Optional: red pepper flakes, chopped fresh basil, or parsley for topping
👩🍳 Instructions
-
Preheat oven to 425°F (220°C).
-
Mix it up:
-
In a 9×13-inch baking dish, dump in uncooked pasta, marinara sauce, water, Italian seasoning, and a pinch of salt/pepper.
-
Stir until pasta is coated and liquid is distributed evenly.
-
-
Add the meatballs:
-
Place frozen meatballs evenly on top (they’ll sink as it bakes).
-
-
Cover and bake:
-
Cover tightly with foil and bake for 35–40 minutes, until pasta is tender and meatballs are heated through.
-
-
Add cheese:
-
Remove foil, sprinkle with mozzarella and Parmesan.
-
Return to oven uncovered for 10 more minutes, until cheese is melted and bubbly.
-
-
Finish and serve:
-
Let sit for 5 minutes before serving.
-
Top with fresh basil, parsley, or chili flakes if desired.
-
✅ Tips & Variations
-
Spicy version: Use arrabbiata sauce and add crushed red pepper.
-
Creamy version: Stir in ½ cup ricotta or cream cheese before baking.
-
Veggie add-ins: Toss in frozen spinach or mushrooms (no need to thaw).
-
Make ahead: Assemble up to 1 day ahead and refrigerate, then bake as directed.