Here’s a super easy, family-friendly recipe for Dump and Bake Meatball Casserole — no boiling pasta or browning meatballs required! Just toss everything into a dish, bake, and enjoy.
🍝 Dump and Bake Meatball Casserole
🧾 Ingredients
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1 (24 oz) jar of marinara or pasta sauce
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3 cups water (or low-sodium beef broth for more flavor)
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1 (16 oz) box of uncooked pasta (penne or rotini work great)
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1 (1 lb) bag of frozen fully cooked meatballs (about 20–25 meatballs)
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1½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning
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Salt & pepper to taste
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Optional: red pepper flakes, chopped parsley for garnish
👩🍳 Instructions
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Preheat oven to 425°F (220°C).
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Mix it all together:
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In a large 9×13-inch baking dish, stir together the uncooked pasta, marinara sauce, water (or broth), Italian seasoning, and a pinch of salt and pepper.
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Nestle in the frozen meatballs evenly across the dish.
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Cover and bake:
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Cover tightly with aluminum foil and bake for 35 minutes.
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Uncover, add cheese, and finish baking:
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Carefully remove the foil (watch out for steam).
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Stir everything gently to make sure pasta is cooking evenly.
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Sprinkle mozzarella and Parmesan cheese on top.
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Bake uncovered for an additional 10–15 minutes, or until pasta is tender and cheese is melted and bubbly.
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Rest and serve:
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Let sit for about 5 minutes before serving. Garnish with fresh parsley if desired.
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🧠 Tips & Variations
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Add-ins: Stir in a handful of spinach or frozen peas in the last 10 minutes for added veggies.
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Spicy kick: Add red pepper flakes or use spicy Italian meatballs.
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Cheesy upgrade: Mix some ricotta or cream cheese into the sauce before baking.
🧊 Storage
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze baked portions for up to 2 months. Reheat in oven or microwave.