When you’re short on time but still want a hearty, comforting meal, this Dump and Bake Meatball Casserole is your go-to recipe! With no need to pre-cook the pasta or the meatballs, this dish is as easy as it gets—just mix, bake, and enjoy. Perfect for busy weeknights or feeding a crowd.
Ingredients for Dump and Bake Meatball Casserole (Serves 6)
- Meatballs (frozen, 1 pound or about 20-25 meatballs)
No need to thaw—just toss them in! - Uncooked Pasta (2 cups, such as penne or rotini)
A sturdy pasta works best to hold up during baking. - Marinara Sauce (2 cups)
Pick your favorite jarred sauce or use homemade for extra flavor. - Water or Chicken Broth (2 ½ cups)
Helps cook the pasta right in the casserole. - Mozzarella Cheese (2 cups, shredded)
For a melty, cheesy topping. - Parmesan Cheese (¼ cup, grated)
Adds a salty, cheesy kick. - Italian Seasoning (1 teaspoon)
For a herby, classic Italian flavor. - Garlic Powder (½ teaspoon, optional)
Enhances the savory flavors. - Salt and Pepper (to taste)
- Fresh Basil (optional, for garnish)
How to Make Dump and Bake Meatball Casserole
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
Step 2: Combine the Ingredients
- In a 9×13-inch baking dish, mix together the uncooked pasta, marinara sauce, water (or chicken broth), Italian seasoning, garlic powder, salt, and pepper.
- Add the frozen meatballs on top of the pasta mixture, distributing them evenly.
Step 3: Cover and Bake
- Cover the dish tightly with aluminum foil and bake for 35-40 minutes, or until the pasta is tender and the meatballs are heated through.
Step 4: Add the Cheese
- Remove the foil and sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Return the casserole to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 5: Garnish and Serve
- Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh basil if desired and serve hot.
Tips for Success
- Don’t skip the foil: Covering the dish traps steam, ensuring the pasta cooks properly without drying out.
- Use sturdy pasta: Avoid delicate pastas like angel hair, which can become mushy during baking.
- Customize your flavors: Add a handful of spinach or diced vegetables (like bell peppers or zucchini) for extra nutrients.
Suggested Sides
- Garlic Bread: Perfect for soaking up the marinara sauce.
- Caesar Salad: A crisp and refreshing contrast to the hearty casserole.
- Steamed Vegetables: Broccoli, green beans, or asparagus pair beautifully.
Frequently Asked Questions
Can I use homemade meatballs?
Yes, homemade meatballs work great! If they’re already cooked, you can bake them as is. If raw, ensure they reach an internal temperature of 160°F (71°C).
Can I make this casserole ahead of time?
Absolutely! Assemble the dish (without baking), cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the covered baking time.
Can I freeze leftovers?
Yes! Let the casserole cool completely, then store in an airtight container. Freeze for up to 3 months. Reheat in the oven or microwave until warmed through.
What other cheeses can I use?
You can substitute mozzarella with provolone, Monterey Jack, or even a blend of Italian cheeses.
What if I don’t have marinara sauce?
You can use any tomato-based pasta sauce or even mix crushed tomatoes with garlic, olive oil, and seasonings.
Conclusion
This Dump and Bake Meatball Casserole is the ultimate hands-off comfort food. It’s cheesy, hearty, and packed with classic Italian flavors—all without the hassle of pre-cooking. Perfect for busy days or when you want a cozy meal with minimal cleanup. I hope you enjoy this recipe! Don’t forget to share it on Facebook or save it to Pinterest for your next family dinner. 😊
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