My Dump-and-Bake Meatball Casserole has saved me on countless chaotic weeknights. This recipe delivers comfort food satisfaction with almost zero effort, and I mean that sincerely. Just toss everything into one dish and let your oven do the heavy lifting.
Table of Contents
Ingredients for Dump-and-Bake Meatball Casserole
I always keep these simple ingredients stocked in my pantry and freezer because this recipe saves me when time is tight. The quality of your pasta sauce makes a real difference in the final result, so choose a brand you genuinely enjoy eating straight from the jar.
- 1 pound frozen meatballs (Italian-style work great, but any variety does the job)
- 1 can (24 ounces) pasta sauce (I usually reach for a garlic and herb blend)
- 1 cup water
- 2 cups uncooked pasta such as penne or rigatoni (ridged pasta holds the sauce better)
- 1 cup shredded mozzarella cheese (freshly shredded melts more smoothly than pre-shredded)
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional, but adds a nice pop of color)
Step-by-Step Instructions
Preheating your oven first ensures everything’s ready when you need it. This recipe is nearly foolproof, but the covered baking time is key to getting tender, fully cooked pasta.
Step 1: Preheat your oven to 375°F. Have your 9×13 inch casserole dish ready on the counter.
Step 2: Combine the frozen meatballs, pasta sauce, water, and uncooked pasta directly in the casserole dish. Stir everything together thoroughly with a wooden spoon, making sure every piece of pasta gets coated with sauce and the meatballs are evenly distributed. The mixture will look very liquidy at this stage, which is exactly what you want for the pasta to cook properly.
Step 3: Cover the dish tightly with aluminum foil and bake for 40 minutes. The steam trapped under the foil cooks the pasta while keeping everything moist. Don’t peek during this time, as releasing the steam can affect cooking.
Step 4: Carefully remove the foil (watch for the hot steam) and check that the pasta is tender. Sprinkle the mozzarella and Parmesan cheese evenly over the top. Return the uncovered dish to the oven and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and turning golden brown around the edges.
Step 5: Let the casserole rest for 5 minutes before serving. This brief resting time allows the sauce to thicken slightly and makes serving much easier. Garnish with fresh herbs if desired, and serve hot.
Perfect Pairings for Your Meatball Casserole
This hearty casserole pairs beautifully with lighter sides that balance the richness and add fresh flavors to your plate.
Crisp Green Salad: A simple mixed green salad with balsamic vinaigrette cuts through the richness of the cheese and adds a refreshing crunch that complements the soft pasta texture perfectly.
Garlic Bread: Warm, buttery garlic bread is ideal for soaking up any extra sauce on your plate and adds that satisfying comfort we all crave sometimes. If you’re looking for more Italian-inspired comfort food, try this Protein-Packed Garlic Cream Chicken Skillet for another creamy, garlicky dinner option.
Roasted Vegetables: Roasted broccoli, zucchini, or green beans bring nutritional balance to the meal and their caramelized edges provide a nice textural contrast to the creamy casserole.
Caesar Salad: The tangy, garlicky dressing and crunchy romaine lettuce create a restaurant-quality dinner experience that feels special enough for weekend family dinners.
Steamed Green Beans: Quick, simple, and healthy, steamed green beans with a squeeze of lemon add color and vitamins without requiring extra effort or competing with the main dish’s bold flavors.
Make-Ahead and Storage Solutions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This casserole actually tastes even better the next day once the flavors have had time to develop and meld together.
When reheating, add a splash of water or extra pasta sauce to keep everything moist. Reheating in the oven at 350°F gives the best texture, but the microwave works fine for quick lunches. Cover with a damp paper towel to prevent drying out.
This casserole also freezes beautifully for up to 3 months. I often assemble a double batch, bake one for dinner, and freeze the second unbaked for a future emergency meal. Just remember to thaw overnight in the refrigerator before baking, and you might need to add 10 extra minutes to the cooking time. For more pasta-based comfort dinners that work great for meal prep, check out this High-Protein Turkey Pasta with Ricotta.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! Fresh meatballs work great, though they may cook faster. Check the casserole at 35 minutes instead of 40 to prevent overcooking.
What if my pasta isn’t fully cooked after 40 minutes?
Simply add another ¼ cup of water, cover again with foil, and bake for an additional 10 minutes. Different pasta shapes and brands can vary in cooking time.
Can I add vegetables to this casserole?
Yes! I often toss in spinach, diced bell peppers, or mushrooms when combining the ingredients. Just make sure any vegetables you add are cut small enough to cook through in the baking time.
Dump-and-Bake Meatball Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- In a 9×13 inch casserole dish, combine the frozen meatballs, pasta sauce, water, and uncooked pasta. Stir everything together thoroughly with a wooden spoon, making sure every piece of pasta gets coated with sauce and meatballs are evenly distributed.
- Cover the dish tightly with aluminum foil and bake for 40 minutes.
- Carefully remove the foil and check that pasta is tender. Sprinkle the mozzarella and Parmesan cheese evenly over the top. Return the uncovered dish to the oven and bake for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh herbs if desired and serve hot.
Notes
