Dump and Bake Meatball Casserole Recipe
If you’re on the hunt for a weeknight dinner that checks all the boxes—easy, hearty, and loved by both kids and adults—the Dump and Bake Meatball Casserole Recipe is your new secret weapon. Imagine tender pasta, juicy meatballs, and gooey cheese coming together in one bubbling dish, all without the need to pre-cook your noodles or defrost anything. This is comfort food at its finest, and the best part? You literally just dump everything into a baking dish, let the oven do the work, and dig in. Whether you’re feeding a hungry family or just craving a cozy meal with minimal cleanup, this casserole is about to become a staple in your dinner rotation.
Ingredients You’ll Need
This recipe is all about simplicity, but each ingredient truly shines. From the rich marinara that coats every bite to the golden cheese topping, every item brings flavor, color, and satisfaction to the table. Here’s what you’ll need for this crowd-pleasing casserole:
- Uncooked penne or ziti pasta (16 oz): No boiling required—these sturdy shapes soak up all the sauce as they bake, becoming perfectly tender.
- Marinara sauce (24 oz jar): The backbone of the casserole, giving it a tangy, herby base; feel free to use your favorite brand or homemade.
- Water (3 cups): Essential for cooking the pasta right in the dish, so everything comes out just right.
- Frozen fully-cooked meatballs (1 lb bag): The star protein; toss them in straight from the freezer for ultimate convenience and juicy flavor.
- Shredded mozzarella cheese (2 cups): Melts into a gooey, golden layer that makes every bite irresistible.
- Grated Parmesan cheese (1/4 cup): Adds a salty, nutty kick to the cheesy topping.
- Italian seasoning (1 teaspoon): Brings classic Italian herb flavor; you can use a blend or mix your own.
- Garlic powder (1/2 teaspoon): Gives a subtle garlicky warmth to the whole dish without overpowering it.
- Salt and pepper to taste: Just a pinch to balance and bring out all the other flavors.
- Chopped fresh parsley (optional): A sprinkle at the end adds fresh color and a pop of brightness.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Combine the Base Ingredients
Start by grabbing your largest 9×13-inch baking dish—no need to grease it! Dump in the uncooked pasta, pour over the marinara sauce and water, and then sprinkle in the Italian seasoning, garlic powder, salt, and pepper. Give everything a really good stir right in the dish. This ensures each piece of pasta gets coated and begins soaking up all that delicious flavor.
Step 2: Add the Meatballs
Take your frozen, fully-cooked meatballs and scatter them over the pasta mixture. Press them down gently so they’re nestled into the sauce and will heat through evenly. No thawing needed—just pop them right in for max convenience!
Step 3: Cover and Bake
Cover the baking dish tightly with aluminum foil. This creates the steam needed to cook the pasta perfectly. Place the casserole in your preheated 425°F oven and bake for 35 minutes. During this time, the noodles soften and the meatballs heat up, all with minimal effort from you.
Step 4: Add Cheese and Finish Baking
Carefully remove the foil (watch out for the hot steam!) and give the pasta a gentle stir to make sure everything is evenly distributed. Sprinkle the mozzarella and Parmesan cheeses evenly across the top. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes. The cheese will melt and bubble, forming that irresistible golden crust everyone loves.
Step 5: Let It Rest and Garnish
Once your Dump and Bake Meatball Casserole Recipe is hot and bubbly, pull it out of the oven and let it rest for about 5 minutes. This little pause helps everything set and makes scooping much easier. Finish with a sprinkle of fresh parsley if you like a touch of color and freshness.
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
For a classic look and a burst of freshness, sprinkle chopped parsley over the finished casserole. If you want to take it up a notch, try adding a dusting of extra Parmesan or a few red pepper flakes for subtle heat. Even a drizzle of good olive oil or a scatter of fresh basil can make your Dump and Bake Meatball Casserole Recipe feel restaurant-worthy.
Side Dishes
This casserole is hearty enough to stand alone, but it pairs beautifully with a bright, crisp green salad—think arugula or romaine tossed with a simple vinaigrette. Garlic bread or warm baguette slices are always a hit for soaking up the extra sauce. For more veggies, roasted broccoli or green beans make tasty, colorful companions.
Creative Ways to Present
Serve your Dump and Bake Meatball Casserole Recipe family-style straight from the baking dish for a cozy, communal vibe. For gatherings, portion it into ramekins or small oven-safe bowls before baking for cute, individual servings. You can even scoop leftovers into sub rolls and broil with extra cheese for an epic meatball sub twist!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Simply cover the cooled casserole tightly with foil or transfer portions into airtight containers. It will stay fresh in the refrigerator for up to 3 days, making it a perfect option for easy lunches or lazy weeknight repeats.
Freezing
The Dump and Bake Meatball Casserole Recipe freezes surprisingly well! Let it cool completely, then wrap the entire dish tightly in plastic wrap and foil, or portion into freezer-safe containers. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, simply cover with foil and warm in a 350°F oven until hot and bubbly, about 20-25 minutes. For single servings, the microwave works too—just add a splash of water, cover loosely, and heat until piping hot. Stir halfway through for even warming.
FAQs
Can I use a different type Main Course
Absolutely! While penne and ziti are the classics for this recipe, rigatoni, rotini, or even elbow macaroni work well. Just make sure to use a similar weight and adjust the baking time if needed, since some shapes cook faster than others.
Do I need to thaw the meatballs before baking?
Nope! That’s the beauty of the Dump and Bake Meatball Casserole Recipe. Just toss the frozen, fully-cooked meatballs right into the dish—they’ll heat through perfectly while the pasta cooks.
Can I add vegetables to the casserole?
Definitely. Feel free to stir in a handful of frozen spinach, chopped bell peppers, or even mushrooms along with the pasta and sauce. It’s an easy way to sneak in extra nutrition and color.
What if I don’t have marinara sauce?
No worries! You can use any jarred pasta sauce you love—tomato basil, arrabbiata, or even a cheesy Alfredo for a different spin. The flavor will change slightly, but the process stays the same.
Is this recipe good for meal prep?
Yes! The Dump and Bake Meatball Casserole Recipe is a fantastic meal prep option. It reheats well, stores beautifully, and can be portioned out for quick lunches or dinners all week long.
Final Thoughts
There’s something magical about a recipe that’s both effortless and deeply comforting, and the Dump and Bake Meatball Casserole Recipe fits that bill perfectly. I hope you’ll gather your ingredients, give it a try, and see just how satisfying (and fun) dinner can be when you let your oven do the heavy lifting. Happy cooking!
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Dump and Bake Meatball Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and hearty Dump and Bake Meatball Casserole featuring uncooked pasta, frozen meatballs, marinara sauce, and gooey mozzarella cheese. This easy one-pan meal is perfect for busy weeknights and requires minimal prep, delivering a comforting Italian-American classic in under an hour.
Ingredients
Base Ingredients
- 1 (16 oz) package uncooked penne or ziti pasta
- 1 (24 oz) jar marinara sauce
- 3 cups water
Meat and Cheese
- 1 (1 lb) bag frozen fully-cooked meatballs
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Seasonings and Garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Set your oven to 425°F to prepare for baking the casserole.
- Combine Ingredients: In a large 9×13-inch baking dish, mix the uncooked pasta, marinara sauce, water, Italian seasoning, garlic powder, salt, and pepper until evenly combined.
- Add Meatballs: Distribute the frozen meatballs on top of the pasta mixture, pressing them down slightly into the liquid.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 35 minutes, allowing the pasta to cook and the flavors to meld.
- Uncover and Add Cheese: Carefully remove the foil, gently stir the pasta, then sprinkle mozzarella and Parmesan cheese evenly over the top.
- Bake Uncovered: Return the dish to the oven without the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and pasta is tender.
- Rest and Garnish: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- No need to thaw the meatballs—use them straight from the freezer.
- Any pasta sauce can be used as a substitute for the marinara, adapting to your flavor preference.
- For added nutrition and flavor, mix in frozen spinach or diced bell peppers before baking.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 7 g
- Sodium: 860 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 60 mg
