Here’s a super easy, family-friendly Dump-and-Bake Meatball Casserole — no need to cook the pasta or brown the meatballs first! You just toss everything into a dish, bake it, and you’ve got a warm, cheesy, comforting dinner with minimal cleanup.
🍝 Dump-and-Bake Meatball Casserole
🍽️ Servings: 6–8
⏱️ Time: 5 minutes prep + 45 minutes bake
🧂 Ingredients:
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1 (12 oz) box uncooked pasta (penne or rotini work great)
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1 (24 oz) jar marinara or pasta sauce
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3 cups water
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1 (14–16 oz) bag frozen fully-cooked meatballs (about 20–24 meatballs)
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1 ½ cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning (optional)
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Salt & pepper to taste
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Optional garnish: fresh basil or parsley
👩🍳 Instructions:
1. Preheat Oven
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Preheat to 425°F (220°C).
2. Mix Ingredients
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In a 9×13-inch baking dish, combine uncooked pasta, entire jar of marinara, 3 cups water, and Italian seasoning. Stir well to evenly distribute pasta.
3. Add Meatballs
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Nestle frozen meatballs evenly into the pasta mixture.
4. Cover & Bake
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Cover the dish tightly with foil and bake for 35 minutes.
5. Uncover & Add Cheese
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Remove foil, stir gently, and sprinkle with mozzarella and Parmesan cheese.
6. Bake Again
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Return to oven uncovered for 10–15 minutes, until cheese is bubbly and golden and pasta is tender.
7. Let Rest
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Let sit for 5 minutes before serving — this helps the sauce thicken and cool slightly.
✅ Tips & Variations:
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Add a handful of chopped spinach or mushrooms before baking for extra veg.
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Use spicy meatballs or toss in some red pepper flakes for heat.
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For a creamier twist, stir in a few tablespoons of ricotta or cream cheese before baking.
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Make it ahead and refrigerate (unbaked) for up to 24 hours — just add 10–15 more minutes to bake time.