Dump and Bake Meatball Casserole

In the realm of comfort foods, few dishes can rival the simplicity and heartwarming goodness of a Dump and Bake Meatball Casserole. This dish is a testament to the magic that can happen when a few simple ingredients come together in a casserole dish, creating a meal that’s not only incredibly easy to prepare but also deliciously satisfying for the whole family. For anyone looking for a quick, no-fuss dinner option, this casserole might just be the perfect solution.

Firstly, let’s delve into why this recipe is such a hit. Its charm lies in its convenience—ideal for those hectic weeknights when time is of the essence. With minimal prep involved, you can have this casserole in the oven in just about five minutes. Moreover, it’s a dish that appeals to all ages, making it a family favorite that’s requested time and again. Plus, its versatility means you can tweak the recipe to suit your pantry staples or dietary preferences, ensuring it never gets old.

Ingredients and Easy Preparation

The beauty of Dump and Bake Meatball Casserole lies in its simplicity. Here are the core ingredients you’ll need:

  • A package of short pasta, like rotini or penne
  • A jar of flavorful pasta or marinara sauce, plus some water
  • Frozen meatballs (beef, turkey, or plant-based, according to your preference)
  • Shredded mozzarella cheese for that gooey, cheesy goodness
  • Optional: crushed red pepper for a hint of spice and fresh herbs for garnish

The process couldn’t be simpler. Begin by preheating your oven, a crucial step for ensuring your casserole cooks evenly. In a large baking dish, combine the uncooked pasta, sauce, water, and meatballs, stirring well to ensure the flavors meld together beautifully. Cover with foil and bake, allowing the pasta to absorb the sauce and the meatballs to heat through. After some time, remove the foil, stir, and sprinkle with cheese, returning it to the oven until the cheese is perfectly melted and bubbly.

Customizing Your Casserole

One of the joys of this dish is its adaptability. Feel free to experiment with various types of pasta or even switch up the sauce to keep things interesting. For a lighter option, consider using turkey meatballs, or for a vegetarian twist, explore plant-based meatball alternatives. Adding veggies like spinach or bell peppers can also boost the nutritional value and add a pop of color to your casserole.

Now, let’s talk about serving. This casserole is a hearty dish on its own, but pairing it with a simple side salad or some crusty garlic bread can round out your meal beautifully. And, if you’re looking to make this dish ahead of time, rest assured it reheats wonderfully, making it a great option for meal prep or those evenings when cooking is just not on the agenda.

Dump and Bake Meatball Casserole Recipe:

There you have it, a Dump and Bake Meatball Casserole that simplifies cooking without skimping on taste. It’s the perfect recipe for those busy nights when you want a delicious home-cooked meal but don’t have the time or energy for complex recipes.


  • Thawing your meatballs if they’re frozen is crucial. Nobody wants icy surprises in their casserole!
  • The choice of marinara sauce can make or break this dish. Opt for a high-quality brand that you love. It’s all about the sauce!
  • Depending on your oven and the type of dish you use (metal, glass, or ceramic), cooking times may vary. Keep an eye on the pasta and adjust as needed.
  • Be cautious not to overbake. We’re aiming for tender, not mushy, pasta.
  • Garnishing with fresh herbs and a sprinkle of Parmesan cheese adds a fresh and flavorful finishing touch that elevates the whole dish.


  • 1 (16 ounces) package of uncooked rotini pasta
  • 1 (24 or 25 ounces) jar marinara sauce (Choose your favourite brand for the best flavour!)
  • 3 cups water
  • 1 (14-ounce) package fully-cooked miniature (cocktail-size) meatballs (Thaw completely if frozen)
  • 2 cups shredded mozzarella cheese

Optional for garnish:

  • Grated Parmesan cheese
  • Fresh chopped herbs such as basil, oregano, and parsley


  1. Kick things off by preheating your oven to a toasty 425°F. This high heat is the secret to getting everything cooked just right.
  2. Grab a 9 x 13-inch baking dish and mix the uncooked pasta, savory marinara sauce, water, and meatballs. Add a pinch of salt for that extra flavor kick. Stir everything well to combine.
  3. Cover your dish snugly with aluminum foil and let it bake in the oven for 35 minutes. This is where the magic happens – the pasta cooks perfectly in the sauce and water mixture.
  4. After 35 minutes, take off the foil and give the casserole a good stir. Test the pasta to make sure it’s al dente – that perfect ‘firm but just right’ texture. If it needs a bit more time, don’t hesitate to cover it up and pop it back in the oven.
  5. Once the pasta is just right, sprinkle a generous layer of mozzarella cheese over the top. Return the dish to the oven, uncovered this time, for another 5-10 minutes or until the cheese is deliciously melted and the pasta tender.
Dump and Bake Meatball Casserole

3 thoughts on “Dump and Bake Meatball Casserole”

  1. We made this for dinner tonight, using penne pasta, because that’s what I had. We made our own meatballs. It was a little dry to our liking, so we just added more marinara sauce. Great recipe! Thank you!


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