What the heck is this?
This is comfort food wizardry in its simplest form. Dump-and-Bake Meatball Casserole is exactly what it sounds like—frozen (or fresh) meatballs, dry pasta, sauce, cheese, and a few seasonings all tossed into a baking dish and then left alone to work their magic in the oven. No pre-boiling. No skillet action. No babysitting. Just a hearty, saucy, cheesy meatball pasta bake that practically makes itself while you live your best life (or just finally fold the laundry).
Why You’ll Love This Recipe
- One dish, zero fuss
- No boiling pasta first (yes, really!)
- Hearty, cheesy, saucy—classic comfort food vibes
- Kid-friendly and grown-up approved
- Easy to prep ahead or freeze for later
- You can dump and walk away (and feel like a domestic god/dess)
The Good Stuff You’ll Need
- 1 (12 oz) box of uncooked pasta (penne, rotini, ziti—anything short and sturdy)
- 1 (24 oz) jar of marinara sauce
- 3 cups water or low-sodium broth (for extra flavor)
- 1 lb frozen fully-cooked meatballs (beef, turkey, or plant-based all work)
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional: red pepper flakes, chopped basil for garnish
Let’s Do This
Step 1: Preheat and prep
Preheat your oven to 425°F (220°C). Grab a 9×13-inch baking dish (no need to grease it).
Step 2: Dump it all in
To the baking dish, add the dry pasta, marinara sauce, water or broth, Italian seasoning, garlic powder, and a pinch of salt and pepper. Stir it all around to make sure the pasta is well coated and evenly distributed. Scatter the meatballs over the top—no need to thaw them.
Step 3: Cover and bake
Cover the dish tightly with foil and bake for 35 minutes. Don’t peek! You want all that steam to cook the pasta just right.
Step 4: Cheese it up
Remove the foil and give the casserole a gentle stir to check the pasta’s doneness (it should be al dente and most of the liquid absorbed). Sprinkle the mozzarella and Parmesan on top, then return to the oven, uncovered, for another 10–12 minutes until bubbly and golden in spots.
Step 5: Let it chill (just a bit)
Let the casserole sit for 5–10 minutes before serving. This helps everything firm up a bit and makes serving easier. Top with red pepper flakes or fresh basil if you’re feeling fancy.
Serving Suggestions
Serve this with a big green salad, garlic bread, or roasted veggies. It’s also perfectly fine on its own in a bowl while watching Netflix in sweatpants. We support that.
Switch It Up
- Add veggies: Toss in frozen spinach, mushrooms, or chopped zucchini before baking
- Use a different pasta: Shells, elbows, or rigatoni all work well—just keep the cook time similar
- Spice it up: Use spicy meatballs or stir chili flakes into the sauce for a little heat
- Make it creamy: Stir in ½ cup of heavy cream or a dollop of ricotta before baking
Make-Ahead Tips
You can assemble everything ahead of time and refrigerate (uncooked) for up to 24 hours—just add 10–15 extra minutes to the covered baking time. Leftovers? Store in the fridge for up to 4 days or freeze for up to 3 months.
Questions People Actually Ask
Q: Can I use homemade meatballs?
A: Totally. Just make sure they’re fully cooked before adding, since this bake is all about the dump-and-go ease.
Q: Do I really not have to cook the pasta first?
A: Really really. The pasta cooks right in the sauce and water as it bakes, soaking up all that flavor.
Q: Can I make this dairy-free?
A: Yep—just skip the cheese or use dairy-free mozzarella and parm alternatives.
Q: Can I use gluten-free pasta?
A: You can, but keep an eye on the bake time. Gluten-free pasta can go mushy quickly, so check for doneness around the 30-minute mark.
Dump-and-Bake Meatball Casserole: The Lazy Genius of Weeknight Dinners
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
This is comfort food wizardry in its simplest form. Dump-and-Bake Meatball Casserole is exactly what it sounds like—frozen (or fresh) meatballs, dry pasta, sauce, cheese, and a few seasonings all tossed into a baking dish and then left alone to work their magic in the oven. No pre-boiling. No skillet action. No babysitting. Just a hearty, saucy, cheesy meatball pasta bake that practically makes itself while you live your best life (or just finally fold the laundry).
Ingredients
1 (12 oz) box of uncooked pasta (penne, rotini, ziti—anything short and sturdy)
1 (24 oz) jar of marinara sauce
3 cups water or low-sodium broth (for extra flavor)
1 lb frozen fully-cooked meatballs (beef, turkey, or plant-based all work)
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp garlic powder
Salt and pepper to taste
Optional: red pepper flakes, chopped basil for garnish
Instructions
Step 1: Preheat and prep
Preheat your oven to 425°F (220°C). Grab a 9×13-inch baking dish (no need to grease it).
Step 2: Dump it all in
To the baking dish, add the dry pasta, marinara sauce, water or broth, Italian seasoning, garlic powder, and a pinch of salt and pepper. Stir it all around to make sure the pasta is well coated and evenly distributed. Scatter the meatballs over the top—no need to thaw them.
Step 3: Cover and bake
Cover the dish tightly with foil and bake for 35 minutes. Don’t peek! You want all that steam to cook the pasta just right.
Step 4: Cheese it up
Remove the foil and give the casserole a gentle stir to check the pasta’s doneness (it should be al dente and most of the liquid absorbed). Sprinkle the mozzarella and Parmesan on top, then return to the oven, uncovered, for another 10–12 minutes until bubbly and golden in spots.
Step 5: Let it chill (just a bit)
Let the casserole sit for 5–10 minutes before serving. This helps everything firm up a bit and makes serving easier. Top with red pepper flakes or fresh basil if you’re feeling fancy.
Notes
Add veggies: Toss in frozen spinach, mushrooms, or chopped zucchini before baking
Use a different pasta: Shells, elbows, or rigatoni all work well—just keep the cook time similar
Spice it up: Use spicy meatballs or stir chili flakes into the sauce for a little heat
Make it creamy: Stir in ½ cup of heavy cream or a dollop of ricotta before baking
- Prep Time: 5 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~510 kcal
- Fat: ~19g
- Carbohydrates: ~58g
- Protein: ~22g