Dump and Bake Meatball Casserole

If you’re craving a hearty, comforting dinner without the hassle, this Dump and Bake Meatball Casserole is your new go-to! It’s packed with flavor, super easy to make, and doesn’t require any pre-cooking—just mix, bake, and enjoy! Perfect for those busy weeknights when you want a meal that satisfies without spending hours in the kitchen.

I’m incredibly excited to share this recipe because it checks all the boxes: minimal prep, crowd-pleasing, and bursting with that irresistible Italian flavor. The best part? Everything goes straight into one dish—no boiling pasta or browning meatballs. It’s all about convenience without sacrificing taste. 🙌

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Why You’ll Love This Dump and Bake Meatball Casserole

This dish is a dream come true for pasta and meatball lovers. It’s the epitome of comfort food, with tender pasta, juicy meatballs, and rich marinara sauce all topped with melted mozzarella cheese. Here’s why I think you’re going to fall head over heels for it:

• One-dish magic: Say goodbye to a sink full of dishes—this casserole keeps things simple with just one pan!
• No pre-cooking required: Frozen meatballs and uncooked pasta? Yes, please! Just dump it all in and let your oven do the work.
• Customizable: You can tweak it to suit your family’s preferences, adding veggies or swapping in your favorite pasta and cheeses.
• Kid-friendly: It’s cheesy, saucy, and full of meatballs—what’s not to love?
• Perfect for leftovers: This casserole reheats beautifully, making it an ideal choice for meal prep or a next-day lunch.

Taste Profile

Think classic Italian flavors with a little less effort. The marinara sauce is rich and tangy, soaking into the pasta as it bakes. The meatballs add a hearty bite, and that gooey mozzarella cheese topping is like the cherry on top—stretchy, melty perfection.

Ingredients You’ll Need

To get started, here’s a quick list of the essentials:

• 1 pound frozen meatballs: Choose your favorite type, whether beef, pork, turkey, or a plant-based option.
• 12 ounces uncooked pasta: Short shapes like penne, rotini, or ziti work best since they hold sauce well.
• 4 cups marinara sauce: Use homemade if you have it, or grab your go-to store-bought variety.
• 2 cups water: Helps the pasta cook to tender perfection in the oven.
• 1 teaspoon Italian seasoning: Adds a nice blend of herbs to amp up the flavor.
• 1 cup shredded mozzarella cheese: For that irresistibly cheesy finish.

Tools You’ll Need

• 9×13-inch baking dish
• Aluminum foil (to cover the dish during baking)
• Measuring cups and spoons
• A spatula or spoon for mixing

Step-by-Step Instructions

1. Preheat Your Oven

First things first, set your oven to 375°F (190°C). While it heats up, grease your 9×13-inch baking dish to prevent sticking.

2. Dump It All In

In the prepared dish, combine the frozen meatballs, uncooked pasta, marinara sauce, water, and Italian seasoning. Stir everything together to evenly distribute the ingredients. The water will help the pasta cook while absorbing the flavors of the sauce.

3. Cover and Bake

Cover the dish tightly with foil to lock in moisture, and bake for 45 minutes. This is where the magic happens—no need to peek!

4. Add the Cheese

After 45 minutes, remove the foil and sprinkle 1 cup of shredded mozzarella cheese over the top. Return the dish to the oven and bake for another 15 minutes, or until the cheese is melted, bubbly, and slightly golden.

5. Serve and Enjoy!

Let the casserole rest for a few minutes before serving. Dish it up and watch as your family digs into this cheesy, comforting goodness!

Serving Suggestions

This casserole is a complete meal on its own, but you can elevate it even further by pairing it with:

• Garlic bread: Perfect for sopping up that extra marinara sauce.
• A simple green salad: A crisp side to balance the richness of the dish.
• Roasted vegetables: Try some roasted broccoli or zucchini for added color and nutrition.

Tips for Success

• Use good-quality marinara: Since the sauce plays such a big role, make sure it’s one you love! A homemade or premium store-bought sauce will really elevate the dish.
• Add veggies: Feel free to throw in some chopped spinach, mushrooms, or bell peppers for extra nutrition.
• Want more cheese?: Go ahead and mix in a bit of Parmesan or provolone for an even richer flavor.

Storage Instructions

This casserole makes excellent leftovers! Store any extras in an airtight container in the fridge for up to 3 days. To reheat, simply pop a portion into the microwave or cover the dish with foil and warm it in the oven at 350°F until heated through.

For longer storage, freeze individual portions for up to 3 months. Just thaw in the fridge overnight and reheat as usual.

Frequently Asked Questions

Can I use fresh meatballs instead of frozen?

Absolutely! If using fresh, pre-cooked meatballs, follow the recipe as written. If they’re uncooked, you might want to brown them first to ensure they cook through.

What other types of cheese can I use?

Mozzarella is a classic choice, but feel free to experiment! Provolone, Parmesan, or even a little ricotta dolloped on top before baking would be delicious.

Can I make this casserole gluten-free?

Yes, simply use gluten-free pasta and make sure your meatballs and marinara sauce are gluten-free as well.

What’s the best way to reheat this dish?

For best results, reheat the casserole in the oven at 350°F until warmed through. You can also microwave individual portions for a quicker option.

Conclusion

There you have it—your new favorite weeknight dinner: Dump and Bake Meatball Casserole! Easy, comforting, and totally customizable, this dish is perfect for feeding a hungry crowd or meal prepping for the week ahead. I can’t wait for you to try it! Be sure to let me know how it turns out by leaving a comment or sharing a photo on Pinterest.

Looking for more delicious dinners like this one? Check out these other family favorites:

• Chicken Alfredo Pasta Bake
• Buffalo Chicken Tater Tot Casserole
• Old School Chicken Noodle Casserole

Happy cooking! 😊🍴

Nutritional Information (Per Serving):

• Calories: 400
• Protein: 20g
• Carbs: 45g
• Fat: 15g
• Fiber: 4g

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