Dump and Bake Meatball Casserole

If your family loves hearty pasta dinners but you’re short on time (and patience), this Dump and Bake Meatball Casserole is about to become your new favorite recipe. It’s the definition of no-fuss comfort food—just dump everything in a pan, bake it, and dinner is served. No boiling pasta, no cooking meatballs beforehand, and minimal cleanup.

This casserole is rich, cheesy, and full of Italian flavor. With perfectly tender penne pasta, saucy meatballs, and melty mozzarella, every bite is a crowd-pleaser. Whether you’re feeding a hungry family, meal prepping for the week, or just need a reliable go-to recipe for busy nights, this casserole checks all the boxes.

Why This Dump and Bake Casserole Works So Well

This recipe is pure magic for busy weeknights or lazy weekends. It comes together with pantry staples and a bag of frozen meatballs—no defrosting or pre-cooking needed.

Here’s what makes it so brilliant:

No Boiling Pasta: The pasta cooks in the sauce as it bakes, soaking up all that flavor.

Frozen Meatballs: Saves time and effort without sacrificing taste.

Cheesy Finish: The mozzarella and Parmesan melt into a golden, bubbly topping.

One Pan Meal: Everything cooks in one baking dish. That’s fewer dishes and less hassle.

Customizable: You can easily adjust the flavors or add extra veggies, spices, or different cheeses.

This isn’t just a time-saver; it’s a comforting meal that tastes like it took hours—without actually taking hours.

Ingredients You’ll Need

Here’s a breakdown of the simple ingredients that make this casserole so satisfying:

1 box (16 oz) uncooked penne pasta – The dry pasta will cook as it bakes.

1 jar (24 oz) marinara sauce – Use your favorite brand or homemade sauce.

3 cups water – Needed to cook the pasta while baking.

1 tsp Italian seasoning – Adds herby depth.

1 tsp garlic powder – Boosts savory flavor.

1 lb frozen meatballs – No need to thaw; just toss them in frozen.

2 cups shredded mozzarella cheese – Melts beautifully over the top.

½ cup grated Parmesan cheese – Adds salty, nutty richness to finish it off.

How to Make Dump and Bake Meatball Casserole

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a drizzle of olive oil.

Step 2: Mix the Base
In the baking dish, combine the uncooked penne pasta, marinara sauce, water, Italian seasoning, and garlic powder. Stir until the pasta is evenly coated.

Step 3: Add the Meatballs
Evenly place the frozen meatballs on top of the pasta and sauce mixture. No need to stir them in—they’ll bake beautifully right on top.

Step 4: Cover and Bake
Tightly cover the baking dish with aluminum foil. Bake for 35 minutes. This step allows the pasta to cook in the liquid and the meatballs to heat through.

Step 5: Add the Cheese
Remove the foil and sprinkle the mozzarella and Parmesan cheese evenly over the top. Return to the oven and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.

Step 6: Rest and Serve
Let the casserole rest for about 5 minutes before serving. This helps everything set up and makes serving easier.

Tips and Tricks for Success

✔️ Don’t Skip the Foil Covering
Covering the dish is key to steaming the pasta properly. Without it, the pasta may dry out before it finishes cooking.

✔️ Use a Good Quality Marinara
The sauce flavors the entire dish, so choose one you love. Want a richer taste? Add a tablespoon of tomato paste to the sauce mix.

✔️ Frozen Meatball Tips
You can use homemade meatballs if you have them on hand. Just make sure they’re fully cooked before baking, or adjust the baking time.

✔️ Add Vegetables
Want to sneak in some veggies? Stir in frozen spinach, zucchini slices, or mushrooms along with the pasta and sauce.

✔️ Make It Spicy
Sprinkle red pepper flakes into the sauce mixture if your family likes a little heat.

✔️ Double the Cheese (Optional but Delicious)
If you’re a cheese-lover, don’t hesitate to use extra mozzarella or mix in a bit of provolone or fontina.

Make-Ahead and Storage

🧊 Make-Ahead:

Assemble everything up to the baking step and refrigerate it, tightly covered, for up to 24 hours. When ready to bake, remove it from the fridge, let it sit at room temp for 10–15 minutes, then bake as directed (you may need to add a few extra minutes to the baking time).

🍱 Leftovers:

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

❄️ Freezing:

You can freeze the fully baked casserole in portions or as a whole. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

This casserole is a full meal on its own, but here are a few sides that pair perfectly:

Garlic bread or breadsticks – Soak up that extra sauce.

Simple green salad – A crisp salad with Italian dressing balances the richness.

Roasted vegetables – Try roasted broccoli, zucchini, or bell peppers.

Variations to Try

Want to mix things up next time? Try one of these creative spins:

Cheesy Alfredo Bake – Swap the marinara for Alfredo sauce and use chicken meatballs.

Tex-Mex Twist – Use taco-seasoned meatballs, enchilada sauce, and top with cheddar cheese.

Veggie Lover’s – Add sautéed mushrooms, spinach, or bell peppers right into the mix.

Four-Cheese Blend – Mix mozzarella with ricotta, provolone, and Parmesan for a super cheesy dish.

Final Thoughts

The Dump and Bake Meatball Casserole is proof that dinner doesn’t have to be complicated to be comforting and delicious. With just a few pantry ingredients and a bag of frozen meatballs, you can create a cheesy, saucy, satisfying meal that feels homemade—and the oven does all the work.

It’s one of those tried-and-true recipes you’ll turn to again and again, especially when life gets hectic. So the next time you’re looking for a quick and hearty dinner that everyone will love, skip the stovetop and say hello to your new favorite one-pan wonder.

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