Dump and Bake Meatball Casserole

This dump and bake meatball casserole is my favorite shortcut for busy weeknights when you want classic comfort food but barely have time to cook. Just stir together a few pantry ingredients and let the oven do all the work — perfect for feeding a hungry family or a crowd with minimal prep and cleanup.

When I first tried this on a hectic school night my kids devoured it and now it is on repeat for sleepovers and Sunday dinners alike.

Ingredients

• Rotini or penne pasta: The shape holds the sauce and bakes perfectly Be sure to choose a good quality pasta for best texture
• Marinara sauce: Go for a robust jarred sauce or use homemade for even richer flavor Check for low sugar and natural ingredients
• Frozen precooked meatballs: Look for ones with high meat content and minimal fillers Choose beef turkey or even plant based based on your preference
• Shredded mozzarella cheese: For gooeyness and stretch shred your own if you can because pre-shredded can be less melty
• Crushed red pepper flakes: Optional but they add just the right gentle heat Use fresh flakes for best flavor
• Fresh parsley: Brightens up the dish just before serving Choose flat leaf if you have it for more flavor
• Water: Absolutely necessary to cook the pasta right in the casserole If your pasta brand tends to absorb more water increase very slightly so it does not dry out

Step-by-Step Instructions

Prepare the Baking Dish:

In your largest 9 by 13 inch casserole dish pour in the water and marinara sauce Add the crushed red pepper flakes if using Stir everything together thoroughly The sauce and water mixture should be seamless

Mix in the Pasta:

Add all your uncooked pasta straight into the dish Stir well so every piece is evenly coated This ensures every bite gets plenty of flavor as it bakes

Layer the Meatballs:

Arrange the frozen meatballs evenly over the surface Press them down slightly so they are at least halfway submerged in sauce This helps them heat evenly and keeps the pasta underneath moist

Seal and Bake the Base:

Cover the whole dish very tightly with aluminum foil This step is crucial for steaming the pasta Bake at 425 degrees Fahrenheit for 30 minutes

Check and Stir:

Remove the foil and use a sturdy spoon to gently but completely stir the casserole This mixes the sauce from bottom to top and checks that the pasta is cooking uniformly Taste a piece to check It should be almost al dente If not re-cover the dish and return to the oven to bake another 5 to 10 minutes

Cheesy Finish:

Once the pasta is cooked stir in one cup of mozzarella This will melt and coat the pasta for maximum cheesiness Sprinkle the second cup all over the top evenly

Final Bake:

Return the dish to the oven uncovered Bake for 10 to 15 minutes until the top is bubbling and the cheese is lightly golden

Rest and Garnish:

Let the casserole sit for at least 5 minutes before serving This helps everything set and makes serving neater Sprinkle with plenty of fresh parsley just before bringing to the table

Bookmark

My favorite ingredient to play with is the mozzarella because I love the way it stretches into long strings when serving This casserole also always reminds me of my mom who used to sneak in extra cheese when she knew we had a rough day

Storage Tips

Cover leftover casserole and refrigerate for up to four days Reheat individual slices in the microwave or pop the whole casserole in a low oven until hot For longer storage portion into airtight containers and freeze for up to two months Thaw and bake covered until heated through Add more cheese on top before reheating for best results

Ingredient Substitutions

If you do not have rotini use penne ziti or rigatoni Any sturdy pasta that holds up to baking will do Try turkey meatballs or even plant based meatballs for a twist If you are out of mozzarella a blend of provolone or Monterey Jack will melt nicely into the dish You can also swap in any favorite marinara or tomato basil sauce

Serving Suggestions

Pair this casserole with garlic bread and a simple salad for a full dinner It also works as a hearty main at potlucks or family gatherings I like to spoon it into bowls and top with extra parsley or a sprinkle of grated parmesan For extra vegetables stir in a handful of baby spinach or frozen peas right before adding the cheese

Bookmark

Cultural Context

Baked pasta casseroles are a beloved tradition in Italian American cooking bringing together the ease of one pan meals with the crowd pleasing flavors of pasta red sauce and cheese This version is a shortcut on classic baked ziti or lasagna letting even the busiest cooks get dinner on the table with less fuss and all the classic nostalgia

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, rotini and penne work well, but other sturdy shapes like ziti or rigatoni are good alternatives. Just avoid very thin or delicate pasta.

→ Should the meatballs be thawed before baking?

No, you can add the frozen precooked meatballs directly to the dish—they’ll heat through and become tender as the casserole bakes.

→ How do I know when the pasta is fully cooked?

Check after the initial bake. If the pasta isn’t al dente yet, bake loosely covered for 5–10 more minutes until tender but not mushy.

→ Is it possible to add other cheeses?

Definitely! Parmesan, provolone, or fontina can add extra flavor. Sprinkle Parmesan on top for a crisp, golden finish.

→ Can this dish be prepared ahead?

Assemble everything up to the point before baking, cover tightly, and refrigerate. Bake just before serving for best texture.