Dump and Bake Meatball Casserole Recipe
Looking for the best Dump and Bake Meatball Casserole recipe? This easy one-pan dinner combines tender meatballs, uncooked pasta, rich marinara sauce, Italian herbs, and plenty of melted mozzarella cheese. With no need to boil the pasta first, this comforting casserole is perfect for busy weeknights, meal prep, or feeding a hungry family.
❤️ Why You’ll Love This Recipe
No boiling the pasta required
One-dish meal with easy cleanup
Cheesy, hearty, and family-friendly
Perfect for busy weeknights
Freezer-friendly
Ready with minimal prep
⏱️ Recipe Details
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
Calories: Approximately 610 kcal per serving
Protein: 32 g per serving
🛒 Ingredients
For the Casserole
1 bag (24 oz / 680 g) frozen fully cooked Italian-style meatballs
12 oz (340 g) uncooked penne or rotini pasta
3½ cups marinara sauce
3 cups low-sodium beef broth (or chicken broth)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Garnish
Fresh basil, chopped
Fresh parsley, chopped
Extra grated Parmesan
Red pepper flakes (optional)
👨🍳 Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Lightly grease a 9×13-inch (23×33 cm) baking dish.
Step 2: Assemble the Casserole
Add to the baking dish:
Uncooked pasta
Frozen meatballs
Marinara sauce
Beef broth
Italian seasoning
Garlic powder
Onion powder
Oregano
Crushed red pepper flakes (if using)
Stir until the pasta is evenly coated and the meatballs are distributed throughout.
Step 3: Bake Covered
Cover the dish tightly with aluminum foil.
Bake for 35–40 minutes, stirring once halfway through to ensure the pasta cooks evenly.
Step 4: Add the Cheese
Remove the foil.
Sprinkle the top evenly with:
Mozzarella cheese
Parmesan cheese
Return to the oven and bake uncovered for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
For extra browning, broil for 2–3 minutes at the end.
Step 5: Rest and Serve
Let the casserole rest for 5–10 minutes before serving.
Garnish with fresh basil, parsley, extra Parmesan, and red pepper flakes if desired.
🍽️ Serving Suggestions
Pair this casserole with:
Garlic bread
Caesar salad
Italian chopped salad
Roasted broccoli
Garlic green beans
Breadsticks
Sautéed zucchini
💡 Chef’s Tips
Use a high-quality marinara sauce for the best flavor.
Keep the dish tightly covered during the first bake so the pasta cooks properly.
Stir once halfway through baking to prevent the pasta from sticking together.
Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.
🧊 Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze the baked casserole for up to 3 months.
Reheating: Warm covered in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions until heated through.
🥗 Nutrition (Per Serving)
Calories: 610 kcal
Protein: 32 g
Carbohydrates: 49 g
Fat: 30 g
Saturated Fat: 12 g
Fiber: 4 g
Sugar: 8 g
Sodium: 1,050 mg
❓ Frequently Asked Questions
Can I use homemade meatballs?
Yes! Fully cooked homemade meatballs work perfectly. If using raw meatballs, ensure they reach an internal temperature of 160°F (71°C) (or 165°F (74°C) for poultry) before serving.
Why don’t I need to boil the pasta?
The pasta cooks directly in the marinara sauce and broth as the casserole bakes, absorbing all the delicious flavors.
Can I add vegetables?
Absolutely! Mushrooms, spinach, bell peppers, zucchini, or onions make excellent additions.
What sides go well with Dump and Bake Meatball Casserole?
Garlic bread, Caesar salad, roasted vegetables, breadsticks, steamed broccoli, or an Italian salad all pair wonderfully.
