Dump and Bake Meatball Casserole Recipe
If you’re craving a cozy, satisfying meal with minimal fuss, the Dump and Bake Meatball Casserole is about to become your go-to weeknight hero. Imagine tender pasta, juicy meatballs, zesty marinara, and a blanket of gooey cheese—all melding together in one bubbling dish. No boiling, browning, or complicated steps: just a quick mix, pop it in the oven, and voilà —an irresistibly hearty dinner the whole family will cheer for. This Dump and Bake Meatball Casserole delivers all the flavors of a classic Italian-American feast, but lightens your load on busy days.
Ingredients You’ll Need
Pulling off the perfect Dump and Bake Meatball Casserole only takes a handful of pantry and freezer staples. Each ingredient shines in its role—whether for texture, richness, or flavor—proving that easy doesn’t have to mean boring.
- Uncooked pasta (penne or ziti): These sturdy shapes soak up sauce and bake up perfectly tender right in your dish.
- Marinara sauce: A high-quality jarred sauce adds luscious tomato flavor and brings everything together.
- Water: The secret to cooking your pasta all in one dish—no need for a separate pot!
- Frozen fully cooked meatballs: Straight from the freezer, these make the meal incredibly easy and comforting.
- Shredded mozzarella cheese: For melty, cheesy goodness covering every bite.
- Grated Parmesan cheese: Adds a savory kick and irresistible golden finish.
- Italian seasoning: A blend of dried herbs that gives a classic, fragrant hit of flavor.
- Salt and pepper: Season to taste to perfectly balance all the components.
- Chopped fresh parsley (optional): Sprinkle on top for a pop of green and a fresh finishing touch.
How to Make Dump and Bake Meatball Casserole
Step 1: Preheat the Oven
Start by turning your oven to a toasty 425°F (220°C) so it’s ready to create that bubbly, golden top. This high heat ensures the pasta cooks evenly and the cheese gets perfectly melty at the end.
Step 2: Mix Everything in the Baking Dish
Grab your trusty 9×13-inch baking dish. Pour in the uncooked pasta, marinara sauce, water, Italian seasoning, plus a pinch of salt and pepper. Toss everything together right in the pan until the noodles are well coated and the seasoning is evenly distributed. No need to boil the pasta first—let the oven do the work!
Step 3: Add the Meatballs
Scatter your frozen, fully cooked meatballs evenly over the saucy pasta. Don’t worry about thawing them; they’ll heat through and turn magical during baking. Just make sure they’re spread out, so every serving gets a meatball or two.
Step 4: Cover and Bake
Cover your dish tightly with foil to lock in the steam, which ensures the pasta cooks just right. Slide the casserole into the oven and bake for 35 minutes—this is when all the flavors become best friends and the pasta softens.
Step 5: Uncover, Add Cheese, and Finish Baking
After 35 minutes, carefully remove the foil. Give the casserole a gentle stir (watch out for steam!) and then shower on the mozzarella and Parmesan cheeses. Return the dish to the oven uncovered for another 10 to 15 minutes—just until the cheese is melted, bubbly, and irresistibly golden.
Step 6: Garnish and Serve
Once everything is mouthwateringly melted, sprinkle with fresh parsley if you like a bright, fresh touch. Scoop generous servings onto plates, making sure everyone gets plenty of saucy pasta and cheesy meatballs.
How to Serve Dump and Bake Meatball Casserole
Garnishes
A flourish of chopped fresh parsley brings freshness and a dash of color. If you love extra flavor and texture, a light sprinkle of additional Parmesan, some crushed red pepper, or even a few torn basil leaves can take your Dump and Bake Meatball Casserole to new heights.
Side Dishes
Pair the casserole with a crisp green salad tossed in a simple vinaigrette, or add steamed broccoli or roasted vegetables for a pop of nutrition and color. Garlic bread or a warm baguette makes an irresistible companion, perfect for mopping up every last bit of sauce.
Creative Ways to Present
Spoon the casserole into individual ramekins for a bistro-style touch, or pile it high in a rustic serving dish family-style. For parties or potlucks, portion the Dump and Bake Meatball Casserole into muffin tins for adorable, grab-and-go servings that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then transfer them to an airtight container. Stored in the fridge, your Dump and Bake Meatball Casserole will keep beautifully for up to 4 days—just as comforting as the day you made it.
Freezing
Pop cooled portions into freezer-safe containers or bags for up to 3 months. To keep things tidy, divide into single servings—easy to grab for quick lunches or future busy nights.
Reheating
Gently reheat in the microwave or oven until hot throughout. Add a splash of water or extra sauce if the pasta seems dry, and if you want, sprinkle a little more mozzarella or Parmesan over the top before warming for that fresh, melty finish.
FAQs
Can I use a different kind of pasta?
Absolutely! Penne and ziti work best, but feel free to try rotini, rigatoni, or even gluten-free varieties. Just keep an eye on the cooking time, especially for smaller or more delicate shapes.
Do I need to thaw the frozen meatballs first?
Nope! The recipe is designed to use meatballs straight from the freezer. They’ll cook through perfectly in the oven alongside the pasta.
Can I add vegetables to this Dump and Bake Meatball Casserole?
Yes—spinach, bell peppers, mushrooms, or zucchini are all wonderful additions. Just toss them in with the pasta before baking for extra flavor, color, and nutrition.
What’s the best way to avoid overcooking the pasta?
Use the suggested water amount and baking times, and stir gently after removing the foil. If you’re using a different pasta shape, start checking for doneness about 5 minutes before the recommended time.
Is there a way to make this Dump and Bake Meatball Casserole vegetarian?
You sure can! Simply swap out the traditional meatballs for your favorite plant-based or vegetarian meatballs—they’ll bake up just as deliciously.
Final Thoughts
There’s something truly special about a meal that’s both soul-warming and simple to throw together, and this Dump and Bake Meatball Casserole fits the bill every single time. I hope you’ll give it a try and see just how effortlessly it can turn an ordinary day into a celebration—no extra pots, no fuss, just pure comfort from the oven. Bon appétit!
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Dump and Bake Meatball Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Dump and Bake Meatball Casserole is a simple and satisfying one-pan meal that you can get on the table with minimal effort. With pasta, marinara sauce, frozen meatballs, and cheese, it’s a crowd-pleaser that requires no pre-cooking, making it perfect for busy weeknights.
Ingredients
Pasta:
- 1 (16 oz) package uncooked pasta (penne or ziti)
Sauce:
- 1 (24 oz) jar marinara sauce
Additional:
- 3 cups water
- 1 (14 oz) bag frozen fully cooked meatballs
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: to 425°F (220°C).
- Combine ingredients: In a 9×13-inch baking dish, mix pasta, marinara sauce, water, Italian seasoning, salt, and pepper.
- Add meatballs: Arrange frozen meatballs on top.
- Bake: Covered with foil for 35 minutes.
- Top with cheese: Uncover, add mozzarella and Parmesan, and bake for 10–15 minutes more.
- Garnish and serve: Sprinkle with parsley before serving.
Notes
- No need to thaw the meatballs before baking.
- You can use whole wheat or gluten-free pasta, adjusting cooking time as needed.
- Feel free to add extra veggies like spinach or bell peppers for added nutrition.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 520
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 55mg
