Dump and Bake Meatball Casserole Recipe

Name: Dump and Bake Meatball Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Ingredients: 2 cups water; 1 jar marinara sauce (about 24 ounces / 700 ml); 1/4 tsp crushed red pepper flakes (optional, adjust to taste); 12 oz uncooked rotini or penne pasta (about 340g, sturdy shapes work best); 1 lb frozen precooked meatballs (about 450g, any variety (beef, turkey, or plant-based)); 2 cups shredded mozzarella cheese (divided); chopped fresh parsley (for serving, optional)

A cheesy, cozy, low-effort dinner you’ll actually want on repeat. This dump and bake meatball casserole blends uncooked pasta, frozen meatballs, and gooey mozzarella into a bubbling, saucy dream.

You stir it together (in the same dish it bakes in, bless), then let the oven work its magic. Bonus: your kitchen ends up smelling like an old-school Italian grandma just moved in.

Don’t let this one slip away — pin it now and thank yourself later!

Imagine the easiest pasta night of your life. You don’t even need to boil noodles. This dump and bake meatball casserole is a gloriously hands-off, cheesy, tomato-saucy comfort food dinner. You toss everything into one baking dish, and it transforms in the oven into something melty, savory, and deeply satisfying. It’s bubbly, a little sticky around the edges, and smells exactly like you hoped it would as that shredded mozzarella turns golden. Great for weeknights. Also great when “I don’t know what to make” turns into “Wait, this tastes amazing.” Just try not to eat it straight from the dish with a big spoon (unless you’re into that, no judgment).

Why You’ll Love this Dump and Bake Meatball Casserole

There’s no drama here, just a casserole that quietly gets dinner done—and tastes like you put in way more effort than you did.

Ridiculously simple to make: Stir, dump, bake, cheese, done. You don’t even defrost the meatballs.
Perfectly cozy and cheesy: That melty mozzarella gets all gooey underneath and crispy-brown on top.
One dish, zero boiling: Yup, no pot to simmer pasta. The uncooked noodles soak it all in while baking.
Meal prep gold: It reheats like a champ, and it actually tastes even better the next day.
Flexible with swaps: You can play around with sauces, cheese blends, or even add a veggie or two if the mood strikes.
Family-and-leftovers-friendly: It makes a big pan, so you’re covered for dinner tonight and lunch tomorrow.

Ingredient Notes

Nothing fancy, just pantry staples and a freezer stash turning into pure dinner gold.

Water: Strange as it sounds, it’s crucial. It helps the pasta cook properly in the oven by absorbing moisture from the sauce and steam.
Marinara sauce: Use your favorite jarred one—chunky is fine, thinner works too. A garlicky version really boosts the flavor.
Crushed red pepper flakes: Optional, but they give a small kick that cuts the richness. Add more or less depending on who’s eating.
Uncooked rotini or penne pasta: The sturdy shapes hold up well in the oven. Avoid thin noodles, or you’ll get mush.
Frozen precooked meatballs: No thawing. Just throw them in straight from the freezer. Turkey, beef, or plant-based all work.
Shredded mozzarella (divided): Half melts into the pasta like a hug, the rest browns on top for that golden crusty situation we all chase.
Chopped fresh parsley (for serving): Totally optional, but it adds a pop of green and somehow makes it feel more “finished.”

How To Make This Dump and Bake Meatball Casserole

This is one of those recipes where measuring feels optional (though, do measure the liquid please), and yet it still turns out so good.

Preheat the oven to 425°F (220°C): Crank it up. We want a hot oven to get the party started and help the pasta cook evenly.
Mix the liquids and spices: In your 9×13 baking dish, pour in the water, marinara, and red pepper flakes. Stir directly in the dish. Less cleanup is the whole point here.
Add the pasta: Toss in your uncooked rotini or penne. Use a spoon to mix well so every little spiral gets coated in sauce.
Scatter meatballs on top: Don’t overthink it. Just make sure they’re spread out and about halfway sitting in that saucy bath. It’s oddly satisfying arranging them.
Cover tightly with foil and bake 30 minutes: The steam will help the pasta soften and the meatballs heat through. No peeking!
Uncover, stir gently, check pasta doneness: Give it a careful mix without mashing the meatballs. If the pasta’s still too firm, cover it back up and bake another 5–10 minutes.
Stir in half the cheese: Once the pasta’s al dente, mix in 1 cup of mozzarella until it melts into the sauce. It gets super creamy and luscious.
Top with remaining cheese and bake again: Sprinkle the last cup of cheese on top. Bake uncovered for 10–15 minutes until golden and bubbling.
Let it rest a few minutes (hardest part): It’ll thicken slightly and be easier to scoop. Scatter some parsley on top, if you’re fancy. Then dive in.

Storage Options

Leftovers from this dump and bake meatball casserole are next-day gold. Seriously, it reheats like it was made for meal prep.

To store in the fridge, let it cool completely before covering the dish with foil or popping individual servings into airtight containers. It’ll keep nicely in there for 3 to 4 days.

Freezer-wise, you’ve got options. You can bake it fully, let it cool, then freeze in slices or as a whole pan (wrapped super tight in foil and plastic wrap). Or freeze it unbaked, just skip adding the cheese until after baking. Either way, it should last about 2 months.

For reheating, I like to splash a tablespoon of water over the portion before microwaving—it wakes up the sauce. If you’re reheating the whole pan, warm it in a 350°F oven, covered, until hot and bubbly (about 20 to 25 minutes depending on size).

Variations and Substitutions

Want to change it up a little? Easy. This casserole is laid-back. It won’t mind.

Different pasta shapes: Shells, ziti, or fusilli all work. Just steer clear of noodles that go mushy fast like spaghetti or angel hair.
Jar sauce swap: Alfredo? Vodka sauce? Go wild. Just make sure it’s not too thick or thickened with too much cheese, or it might get gunky.
Add a veggie boost: Toss in baby spinach, chopped zucchini, or frozen peas after the first 30 minutes of baking. They’ll soften up quickly.
Alternative meatballs: Chicken, turkey, or even plant-based ones bake up beautifully. Just look for pre-cooked versions to keep things simple.
Cheese variety: Mix mozzarella with provolone, fontina, or even some sharp cheddar if you’re feeling bold and melty.

What to Serve with Dump and Bake Meatball Casserole

Since this thing is carby, cheesy, and hearty, a few lighter sides or bright bites on the side really round everything out.

A simple green salad with lemony vinaigrette gives you that crisp, punchy balance. Something leafy and fresh helps offset the richness of all that pasta and cheese. You could even throw together the wild combo in our roasted beet and lentil salad if you’re trying to class things up.
Garlic bread is technically extra carbs on carbs… but also, absolutely essential. You know? Crunchy-edged, buttery, and made to swipe through cheesy tomato puddles.
Roasted veggies work too. Think sheet pan broccoli or Brussels sprouts. Toss in oil, salt, pepper, and roast at the same temp in the last 20 minutes of baking.
If you’re looking for contrast, try a little bright condiment like a bit of gremolata or a dollop of pesto on the side for dipping. Sounds fancy, tastes effortless.
And if you want to finish strong: something gently sweet works great. Maybe a few bites of cinnamon roll monkey bread after dinner? You’ve earned it.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make this meatball casserole ahead of time?

Totally. You can assemble everything ahead—mix the sauce, pasta, and meatballs, then cover and stick it in the fridge for up to 24 hours. Just hold off on the cheese until you’re ready to bake. If you’re baking it straight from the fridge, add an extra 10 minutes to the initial covered bake time (since it’ll start colder).

Can I use homemade meatballs?

Yes, you overachiever. Just make sure the meatballs are fully cooked before adding them in so they bake evenly with the pasta. You don’t want raw meat sitting in there while the pasta steams. If they’re big, maybe cut them in half so they heat through faster.

Why is my pasta still crunchy after baking?

This usually means there wasn’t quite enough liquid or the foil seal was loose, which lets steam escape. Make sure you measure the water and sauce, and that the foil is tuck-it-in-tight secure. If it’s too crunchy at 30 minutes, just re-cover the dish and bake another 5–10 minutes before stirring in the cheese.

Can I add more veggies to this casserole?

Absolutely. I’d stick with quick-cooking ones like baby spinach, chopped zucchini, or thin-sliced mushrooms. Frozen peas or corn also work well. Add them after the initial 30-minute bake so they don’t overcook into mush city. Stir them in with the cheese to sneak ’em in all stealthy-like.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Get 5 recipes to simplify your life: