Introduction

This Dump-and-Bake Meatball Casserole is a perfect weeknight dinner that’s both easy and delicious. With minimal prep and no boiling of pasta, this dish combines tender pasta, flavorful meatballs, and bubbling cheese for a comforting meal your family will love.

A white rectangular baking dish filled with a baked dish that has two main layers: the bottom layer is thick and red with sauce and meatballs scattered evenly on top, while the top layer is melted cheese, golden brown and bubbly, covering the meatballs partially with some green herbs sprinkled over it. The dish rests on a white marbled surface with a blurred background showing some green leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb uncooked short pasta (penne, ziti, or rigatoni)
1 jar (24–26 oz) marinara or pasta sauce
3 cups water or low-sodium beef broth
1 lb frozen, pre-cooked meatballs (about 20–25 meatballs)
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded mozzarella (about 8 oz)
1/2 cup grated Parmesan (optional, about 2 oz)
2 tbsp fresh parsley, chopped (garnish)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch glass or ceramic baking dish to prevent sticking.
Step 2: Add the uncooked pasta to the dish. Pour in the marinara sauce and 3 cups of water or broth. Sprinkle garlic powder, Italian seasoning, salt, and pepper evenly. Stir thoroughly to combine, making sure the pasta is as submerged as possible.
Step 3: Nestle the frozen meatballs into the saucy pasta, pressing them slightly down to ensure contact with the liquid. Space them evenly across the dish.
Step 4: Cover the dish tightly with aluminum foil, crimping the edges to trap steam. Bake for 35–40 minutes so the pasta cooks and meatballs heat through.
Step 5: Carefully remove the foil—the sauce should be bubbling and the pasta mostly tender. Sprinkle mozzarella and optional Parmesan evenly over the top. Return the casserole to the oven, uncovered, for 10–15 minutes until the cheese is melted and bubbly. For a golden finish, broil 1–2 minutes, watching closely.
Step 6: Let the casserole rest for 10–15 minutes to thicken and set. Garnish with fresh parsley before serving. Scoop warm and enjoy!

Tips & Variations

If your marinara is very thick, add an extra 2–4 tablespoons of water before baking to ensure the pasta hydrates well.
For added veggies, stir in 1 cup thawed peas or diced bell peppers with the pasta before baking.
You can assemble this casserole up to 6 hours ahead; cover tightly and refrigerate, then add 5–10 minutes to the baking time when ready to cook.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave individual portions, covering loosely to retain moisture. For best texture, avoid reheating multiple times.

How to Serve

A white rectangular dish filled with a baked cheesy meatball casserole, showing about two layers: the bottom layer is covered with a rich red tomato sauce mixed with herbs and spices, and the top layer is golden melted cheese with multiple browned meatballs scattered evenly. Some green herbs are sprinkled on top of the cheese, adding a fresh touch and contrasting with the warm colors. The dish is set on a white marbled surface with soft lighting highlighting the gooey texture of the cheese and the juicy meatballs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade meatballs instead of frozen ones?

Yes, you can use homemade meatballs. If they are pre-cooked, add them frozen or thawed just like store-bought to avoid drying out. For uncooked meatballs, it’s best to cook them partially first to ensure they cook through without drying the pasta.

Do I need to boil the pasta before baking?

No, this recipe is designed to cook the pasta directly in the sauce and liquid in the oven, making it convenient and saving time.