When the day gets away from me and I still want to serve something warm, comforting, and filling, this Dump and Bake Meatball Casserole is the recipe I turn to. It checks every box: hearty, family-friendly, cheesy, and best of all—zero stovetop work. No boiling water. No pre-cooking the pasta. Just toss everything into one dish, let the oven do its thing, and dinner practically makes itself.
It’s the kind of meal I keep in my back pocket for weeknights when energy is low but appetites are big. The frozen meatballs and jarred marinara make this a true shortcut dinner, and yet the final result tastes like something that took real effort. Let me show you how ridiculously easy it is to throw together—and why this casserole has become a staple in my kitchen.
Why This Recipe Works
This isn’t just another pasta bake. It’s a smart, no-prep, dump-and-go dinner that’s full of flavor. Here’s why it works so well:
- Frozen meatballs = no prep: Straight from the freezer into the dish.
- Dry pasta cooks in the sauce: No need to boil—it soaks up all that flavor as it bakes.
- Cheese blanket on top: Melted mozzarella and a sprinkle of Parmesan make it gooey and golden.
- Minimal cleanup: One dish, no pots, no pans. Just dinner and done.
Ingredients You’ll Need
(Serves 4–6 | Prep Time: 5 mins | Cook Time: 45 mins)
- Frozen meatballs (about 1 pound or 20–25 medium-sized)
- 1 jar (24 oz) marinara sauce
- 2 ½ cups dry bowtie (farfalle) pasta
- 3 cups water
- 1 tsp Italian seasoning
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
How I Make Dump-and-Bake Meatball Casserole
Step 1: Dump It All In
I preheat my oven to 400°F (200°C). Then in a large 9×13-inch baking dish, I combine the frozen meatballs, dry pasta, marinara sauce, water, and Italian seasoning. I give it all a good stir to make sure the pasta is mostly submerged in the liquid.
Step 2: Cover and Bake
I cover the baking dish tightly with foil and bake for 35 minutes. During this time, the pasta cooks in the sauce and water, and the meatballs start to heat through and soak up flavor.
Step 3: Uncover, Cheese It, Bake Again
After 35 minutes, I remove the foil and sprinkle the mozzarella and Parmesan evenly over the top. Then it goes back in the oven uncovered for another 10–15 minutes, until the cheese is fully melted, bubbly, and starting to turn golden around the edges.
Step 4: Let It Rest
Once it’s out of the oven, I let the casserole rest for about 10 minutes before serving. This helps the sauce thicken slightly and gives the flavors time to settle.
My Tips for the Best Casserole
- Use a deep baking dish: The pasta needs space to expand as it absorbs the liquid.
- Stir before adding the cheese: If the pasta clumps while baking, a quick stir before topping with cheese smooths things out.
- Try different pasta shapes: Penne, rigatoni, or rotini all work just as well—just stick to similar sizes for even cooking.
- Want a crispier top? Broil for 2–3 minutes at the end for golden, bubbly perfection.
How I Serve It
This casserole is a full meal on its own, but I love to pair it with:
- Garlic bread or a crusty baguette to scoop up that sauce
- A crisp green salad with balsamic vinaigrette
- Steamed or roasted veggies like broccoli, green beans, or zucchini
It also reheats beautifully for lunch the next day—if there are any leftovers, that is.
FAQs From My Kitchen
Q: Do I need to thaw the meatballs first?
A: Nope. You can add them straight from the freezer. Just make sure they’re pre-cooked (most store-bought ones are).
Q: Can I use homemade meatballs?
A: Absolutely. Just bake them first or use fully cooked ones, then freeze for easy use later.
Q: What if I want it saucier?
A: You can add an extra ½ cup of marinara or a splash more water before baking. Just don’t go overboard or the pasta won’t cook evenly.
Q: Can I make this ahead of time?
A: Yes! Assemble everything except the cheese, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
Why This Casserole’s a Keeper
There’s something about meals like this that make me breathe a little easier. It’s reliable, easy, and guaranteed to make everyone at the table happy. It saves me time without sacrificing comfort—and honestly, those are the recipes I come back to the most.
Try it once and I promise it’ll earn a permanent spot in your weeknight dinner rotation.
One Dish, Zero Prep: How I Make This Effortless Meatball Casserole Everyone Loves
Ingredients
- 1 pound frozen meatballs (20–25 medium-sized)
- 1 tsp Italian seasoning
- 3 cups marinara sauce
- 2 cups uncooked pasta (such as penne or rotini)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large casserole dish, combine the frozen meatballs, uncooked pasta, marinara sauce, and Italian seasoning. Stir until evenly mixed.
- Cover the dish tightly with aluminum foil and bake for 35 minutes.
- After 35 minutes, remove the foil and sprinkle the mozzarella and Parmesan cheeses on top.
- Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil if desired.
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