If you’re craving a comforting, no-fuss meal that delivers big on flavor, look no further than this amazing Dump-and-Bake Meatball Casserole. With frozen meatballs, pasta, sauce, and cheese all coming together in one dish, it’s perfect for busy weeknights or those moments when you want a homemade dinner without the hassle. The magic is in simply dumping the ingredients into a casserole dish and letting the oven do its work, creating a bubbly, cheesy, saucy meal that tastes like it took hours to prepare. Trust me, once you try this, the Dump-and-Bake Meatball Casserole will quickly become a favorite go-to in your recipe arsenal.

Dump-and-Bake Meatball Casserole Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on a handful of straightforward ingredients that each play a crucial role in building layers of flavor and texture. You won’t need anything fancy—just some trusty pantry staples and a few fresh touches for garnish to turn simple into spectacular.

Frozen meatballs: Pre-cooked and ready to go, these save tons of time while adding juicy, savory bites throughout the casserole.
24 ounces pasta sauce: A rich, flavorful sauce is the heart of the casserole, soaking into every pasta piece and meatball.
Water: Adding water helps the pasta absorb just the right amount of liquid, ensuring perfect tenderness.
Uncooked pasta (2 cups): Choose penne, rigatoni, or similar shapes that can hold sauce and trap melted cheese for maximum deliciousness.
Mozzarella cheese (1 cup shredded): Melts into gooey, stretchy goodness, coating each bite with cheesy warmth.
Parmesan cheese (1/4 cup grated): Adds a sharp, nutty finish that elevates the casserole’s flavor complexity.
Fresh basil or parsley: A sprinkle of fresh herbs brightens up the rich casserole and adds a pop of color at the end.

How to Make Dump-and-Bake Meatball Casserole

Step 1: Preheat Your Oven

Start by heating your oven to 375°F. This temperature is perfect for cooking the pasta evenly while warming the meatballs through without drying anything out. Preheating ensures everything cooks precisely as planned.

Step 2: Combine Ingredients in Your Casserole Dish

Grab a large casserole dish and dump in the frozen meatballs, pasta sauce, water, and uncooked pasta all at once. Don’t worry about mixing everything perfectly—the sauce will distribute evenly as it bakes. This simple assembly is the genius behind the Dump-and-Bake Meatball Casserole name.

Step 3: Bake Covered

Cover the casserole tightly with foil and bake it for about 40 minutes. During this time, the pasta cooks by absorbing the sauce and water, the meatballs heat through, and the flavors meld together beautifully. This hands-off bake lets you check other things off your to-do list guilt-free.

Step 4: Add the Cheeses and Finish Baking

Remove the foil, then sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Pop the dish back in the oven uncovered for another 10 to 15 minutes. The cheese melts, bubbles, and forms a golden topping that’s absolutely irresistible. Your kitchen will start smelling like a cozy Italian trattoria.

Step 5: Garnish and Serve

Once out of the oven, garnish with fresh basil or parsley to add a fresh burst of herbaceous flavor and vibrant color. Serve the Dump-and-Bake Meatball Casserole hot for a meal that’s both hearty and heartwarming.

How to Serve Dump-and-Bake Meatball Casserole

Garnishes

Simple yet effective garnishes make all the difference. A handful of chopped fresh basil or flat-leaf parsley scattered on top adds brightness and a pop of green that contrasts beautifully with the rich tomato sauce and melted cheese.

Side Dishes

This casserole holds its own perfectly, but for a more rounded meal consider serving it alongside a crisp green salad dressed lightly with lemon and olive oil or some garlicky roasted vegetables. These refreshing sides help balance the rich meatballs and creamy cheese.

Creative Ways to Present

For a fun twist, serve individual portions in small ramekins or bake the casserole in a cast-iron skillet for an elegant rustic look. You can also sprinkle extra Parmesan and a dash of chili flakes on top for a little zing that’ll delight your guests or family.

Make Ahead and Storage

Storing Leftovers

Any leftover Dump-and-Bake Meatball Casserole keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers just as delicious—if not better—when reheated.

Freezing

This casserole freezes wonderfully. Simply prepare the recipe up until the cheese topping step, then cover tightly and place into the freezer. When ready to enjoy, thaw overnight in the fridge before baking with cheese as directed.

Reheating

To reheat leftovers, place a portion in the microwave or oven until warmed through, adding a splash of water or sauce if it seems dry. For best results, reheat covered to preserve moisture, then uncover at the end to refresh the cheesy top.

FAQs

Can I use fresh meatballs instead of frozen?

Definitely! If you have fresh or homemade meatballs, you can use those—just make sure they are pre-cooked before assembling the casserole to ensure everything cooks evenly.

What type of pasta works best?

Short, sturdy pasta shapes like penne, rigatoni, or ziti hold up well during baking and help trap sauce and cheese in every bite, making them ideal for this dish.

Is it possible to make this recipe gluten-free?

Yes! Swap the regular pasta for your favorite gluten-free variety and choose gluten-free meatballs and sauce brands to keep this casserole safe for gluten-intolerant diners.

Can I add vegetables to the casserole?

Absolutely. Chopped bell peppers, mushrooms, or spinach folded in with the meatballs and pasta sauce make the casserole even more nutritious without complicating the cooking process.

How spicy is the final dish?

This casserole is typically mild and family-friendly, but you can easily add crushed red pepper flakes or a spicy sausage meatball for extra heat.

Final Thoughts

There’s something truly comforting about a meal that requires minimal effort but delivers maximum flavor—our Dump-and-Bake Meatball Casserole is just that kind of recipe. Whether you’re feeding a hungry family or want a satisfying dinner without stress, this casserole brings warmth, ease, and deliciousness to the table. I can’t wait for you to try it and add it to your weeknight favorites!

Dump-and-Bake Meatball Casserole Recipe

★★★★★

4.7 from 24 reviews

Author: Charlotte
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

This Dump-and-Bake Meatball Casserole is a simple, comforting one-dish meal perfect for busy weeknights. Combining frozen meatballs with pasta, pasta sauce, and cheese, it requires minimal prep and bakes to bubbly, cheesy perfection with fresh herb garnish.

Ingredients

Scale

Meatball Mixture

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water

Pasta & Cheese

2 cups uncooked pasta (penne or rigatoni recommended)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Garnish

Fresh basil or parsley for garnish

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Combine Ingredients: In a large casserole dish, add the frozen meatballs, pasta sauce, water, and uncooked pasta. Stir gently to combine all ingredients evenly.
Bake Covered: Cover the casserole dish tightly with aluminum foil and place it in the oven. Bake for approximately 40 minutes, allowing the pasta to cook fully and the meatballs to heat through.
Add Cheese: Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole.
Bake Uncovered: Return the casserole to the oven uncovered and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and golden brown.
Garnish and Serve: Remove from the oven and garnish with fresh basil or parsley if desired. Serve hot for a delicious and hearty meal.

Notes

You can use any pasta shape you prefer, but penne or rigatoni hold sauce well.
For a spicier casserole, add red pepper flakes to the sauce before baking.
If you prefer fresh meatballs, cook them beforehand according to package or recipe instructions.
Covering the casserole initially prevents the pasta from drying out while it cooks.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American