Dump and Bake Meatball Casserole Recipe

I’m genuinely excited to share this Dump and Bake Meatball Casserole Recipe with you because it’s become one of my absolute go-to dinners when life gets busy. You just toss everything into one dish, slide it into the oven, and let it do its magic—no fussing, no multiple pots, just an easy comfort meal waiting for you at the end of the day. What makes this casserole so special is the way the meatballs soak up the marinara sauce while the pasta cooks perfectly right in the same dish, resulting in layers of juicy, cheesy goodness that’ll have everyone asking for seconds.

Whether you’re making dinner for a big family night or looking for a stress-free way to feed guests, this Dump and Bake Meatball Casserole Recipe fits the bill beautifully. I find it’s also fantastic for weeknights when you want a hearty meal without standing over the stove. Plus, the leftovers reheat well, so you have lunch ready to go the next day too—talk about a win-win!

Ingredients You’ll Need

These ingredients come together to create a comforting, fuss-free casserole that’s loaded with flavor. You don’t need anything fancy—just simple pantry staples and freezer finds that work perfectly in harmony.

• Water: Essential for cooking the pasta right in the casserole, no extra pots required.
• Marinara sauce: I recommend a good-quality jarred sauce to build deep flavor quickly.
• Crushed red pepper flakes: Totally optional, but I love the subtle kick it adds—adjust to your heat preference.
• Uncooked rotini or penne pasta: Both hold sauce well, so pick your favorite shape or what you have on hand.
• Frozen precooked meatballs: This is a time-saver! Use your favorite brand or make your own ahead of time if you prefer.
• Shredded mozzarella cheese: Divided for layering and topping, it melts beautifully and adds that indulgent cheesiness.
• Chopped fresh parsley: Just a sprinkle at the end brightens the dish and makes it look homemade and fresh.

Variations

I love making this Dump and Bake Meatball Casserole Recipe my own by swapping ingredients based on what I have or what mood I’m in. Feel free to get creative—there are so many tasty ways to mix it up!

• Vegetarian version: I’ve swapped meatballs for plant-based alternatives or even roasted veggies for a lighter twist that still feels hearty.
• Spicy upgrade: Adding diced jalapeños or more crushed red pepper flakes really wakes up the flavors when I want some heat.
• Cheese extravaganza: Sometimes I mix in parmesan or provolone with the mozzarella for an extra cheesy experience that my family devours.
• Gluten-free pasta: Perfect for my gluten-sensitive friends who still want to enjoy this one-dish wonder without missing out.

How to Make Dump and Bake Meatball Casserole Recipe

Step 1: Gather and Toss Your Ingredients

Start by preheating your oven so the casserole is ready to cook as soon as you assemble it. In a large casserole dish, pour in the 3 cups of water and the entire jar of marinara sauce. If you like it a bit spicy like I do, sprinkle in half a teaspoon of crushed red pepper flakes. Stir these together so the flavors start mingling. Then, scatter in the uncooked pasta and frozen precooked meatballs—no thawing needed! The frozen meatballs steam and heat in the sauce as the pasta cooks, making dinner prep so simple.

Step 2: Add Cheese and Bake

Next, sprinkle about half of your shredded mozzarella cheese evenly over the top of the mixture. This helps create a melty base layer of cheesy goodness. Cover the dish tightly with aluminum foil—this keeps the moisture in so the pasta cooks evenly without drying out. Bake the casserole at 375°F (190°C) for about 50-55 minutes, or until the pasta is tender and the sauce is bubbling around the edges. Just before it’s done, take the foil off, sprinkle the remaining mozzarella on top, and pop it back in the oven for an extra 5-10 minutes to get that irresistible golden brown crust.

How to Serve Dump and Bake Meatball Casserole Recipe

Garnishes

I almost always toss chopped fresh parsley over the casserole just before serving—it adds a pop of color and a fresh herbaceous note that cuts through the richness beautifully. Sometimes, I add a drizzle of extra virgin olive oil or some freshly cracked black pepper for that finishing touch.

Side Dishes

I love pairing this hearty casserole with a simple green salad tossed with a tangy vinaigrette—something light to balance out all that cheesy comfort. Garlic bread or warm crusty rolls on the side are also fantastic if you want to keep things classic and carb-friendly.

Creative Ways to Present

For a dinner party, I like to serve this Dump and Bake Meatball Casserole Recipe in individual ramekins topped with a little extra cheese and a sprig of parsley— it looks elegant but takes no extra effort. You can also sprinkle some toasted breadcrumbs on top before baking for a crunchy contrast that’s always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and I’ve found they stay delicious for up to 3 days. The flavors meld even more after resting overnight, so sometimes I actually prefer leftovers for lunch!

Freezing

This casserole freezes wonderfully if you want to make it ahead in bulk. Just assemble everything, but don’t bake it. Freeze covered tightly with foil and a lid, then thaw overnight in the fridge before baking as usual. This way, you can have a ready-to-go meal on hand for those busy evenings when cooking from scratch isn’t an option.

Reheating

When reheating leftovers, cover the casserole with foil and warm it in a 350°F oven for 15-20 minutes or until heated through. This helps the cheese stay melty without drying out the pasta. If you’re in a hurry, microwave individual portions covered with a damp paper towel works well too.

FAQs

Final Thoughts

This Dump and Bake Meatball Casserole Recipe is one of my favorite quick dinners because it removes all the usual hassle while still delivering big, comforting flavors. I hope you’ll enjoy how simple it is to pull together while still feeling like a homemade, hearty meal. Trust me—once you try it, it’ll become a regular in your dinner rotation, just like it did in mine!

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