Here’s an easy, hearty, and family-friendly Dump and Bake Meatball Casserole recipe — no boiling pasta, no pre-cooking anything. Just mix, dump, and bake!
🍝 Dump and Bake Meatball Casserole
Ingredients (Serves 6):
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1 (16 oz / 450g) box uncooked pasta (penne, rotini, or ziti work best)
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1 (24 oz / 700g) jar marinara sauce
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3 cups water (or low-sodium beef broth for extra flavor)
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1 (16 oz / 450g) bag frozen fully cooked meatballs
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1 ½ cups shredded mozzarella cheese
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1/4 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: fresh basil or parsley for garnish
🥘 Instructions:
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Preheat oven to 425°F (220°C).
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In a large 9×13-inch baking dish, combine:
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Uncooked pasta
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Marinara sauce
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Water or broth
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Frozen meatballs
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Italian seasoning
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A pinch of salt and pepper
➤ Stir everything together until pasta is well coated and meatballs are evenly distributed.
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Cover tightly with foil and bake for 35–40 minutes, or until the pasta is tender and meatballs are heated through.
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Uncover, sprinkle mozzarella and Parmesan cheese evenly on top.
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Bake uncovered for 10 more minutes, or until cheese is melted and bubbly.
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Let sit for 5–10 minutes before serving — sauce thickens as it cools.
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Garnish with chopped fresh basil or parsley, if desired.
🧑🍳 Tips & Variations:
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Use whole wheat or gluten-free pasta — just adjust bake time if needed.
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Want it creamier? Add 1/2 cup of ricotta or heavy cream before baking.
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Add chopped spinach or mushrooms for extra veggies.
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Make it spicy with red pepper flakes.