Introduction

This Dump-and-Bake Meatball Casserole is a perfect busy-weeknight meal that combines hearty meatballs, pasta, and cheese all in one dish. It’s quick to assemble and comes out hot, cheesy, and comforting every time.

The image shows a close-up of a baked dish filled with evenly spaced, round meatballs on the top layer, each browned with a slightly crispy texture. Beneath the meatballs, there is a layer of melted cheese that stretches and bubbles with a golden and creamy color. Small bits of green herbs are sprinkled on top of the cheese, adding a touch of color contrast. The dish is presented on a white plate over a white marbled surface. The overall look is warm and appetizing with a mix of textures from the smooth cheese to the browned meatballs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water
2 cups uncooked pasta (such as penne or rigatoni)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large baking dish, combine the pasta sauce and water, stirring well.
Step 2: Add the uncooked pasta and frozen meatballs directly to the sauce mixture and gently stir to combine, making sure pasta is submerged.
Step 3: Cover the baking dish tightly with aluminum foil and bake for 45 minutes, or until the pasta is tender and the meatballs are cooked through.
Step 4: Remove the foil and sprinkle the mozzarella and Parmesan cheese evenly over the casserole.
Step 5: Return to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish with fresh basil or parsley before serving for a pop of color and freshness.

Tips & Variations

Use your favorite type of pasta to change the texture and flavor of the casserole.
For extra flavor, add chopped onions or bell peppers to the sauce before baking.
Try a mix of mozzarella and provolone cheese for a different cheesy twist.
If you prefer fresh meatballs, cook them first before adding to the casserole.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For longer storage, freeze the casserole for up to 2 months and thaw overnight before reheating.

How to Serve

The image shows a close-up of a cheesy baked dish with multiple browned meatballs spread evenly on top. The first layer is a smooth white and yellow melted cheese base with a slightly bubbly texture. Above the cheese, round meatballs have a browned, crispy surface, giving a rich, cooked look. Tiny green parsley pieces are scattered lightly across the dish, adding small pops of fresh color. The dish is presented on a white plate resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, if using fresh meatballs, cook them completely before adding to the casserole to ensure they are fully cooked during baking.

What types of pasta work best for this dish?

Short tubular pastas like penne, rigatoni, or ziti are ideal as they hold the sauce well and cook evenly in the casserole.

Dump-and-Bake Meatball Pasta Casserole Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

This Dump-and-Bake Meatball Casserole is a simple and comforting one-dish meal perfect for busy weeknights. Combining frozen meatballs, pasta, and marinara sauce, it bakes in one pan creating a hearty and cheesy dinner that requires minimal preparation but delivers maximum flavor.

Author: Zane
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Main Ingredients

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water
2 cups uncooked pasta (such as penne or rigatoni)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish

Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
Combine Ingredients: In the baking dish, mix together the frozen meatballs, pasta sauce, water, and uncooked pasta. Stir well to ensure the pasta is evenly covered with sauce and submerged in liquid.
Bake the Casserole: Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes, or until the pasta is tender and the meatballs are heated through.
Add Cheese and Finish Baking: Remove the foil and sprinkle shredded mozzarella and Parmesan cheese evenly over the casserole. Return the dish to the oven uncovered and bake for an additional 10 minutes until the cheese is melted and bubbly.
Garnish and Serve: Remove from oven and let it rest for 5 minutes. Garnish with fresh basil or parsley before serving to add a fresh flavor and vibrant color.

Notes

Use any type of frozen meatballs, beef, pork, or chicken depending on your preference.
If you prefer your pasta less saucy, reduce the water to 3/4 cup.
Feel free to add vegetables like chopped bell peppers or onions for added nutrition and flavor.
This dish can be prepared ahead of time and refrigerated before baking; just extend the baking time slightly if baking chilled.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: meatball casserole, dump and bake, easy dinner, one dish meal, baked pasta, weeknight meal