Dump and Bake Meatball Casserole Recipe

Introduction

This Dump and Bake Meatball Casserole is a simple and comforting meal perfect for busy weeknights. With minimal prep and hearty ingredients, it combines tender meatballs, pasta, and melted cheese in one delicious dish.

Ingredients

• 1 pound frozen meatballs (beef, turkey, or chicken)
• 2 cups uncooked pasta (such as penne or rotini)
• 1 24-ounce jar marinara sauce
• 2 cups water or beef broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Grease a 9×13 inch baking dish with cooking spray or butter.
2. Step 2: In the prepared baking dish, combine the frozen meatballs, uncooked pasta, marinara sauce, water or beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Stir everything together until well combined.
3. Step 3: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
4. Step 4: Remove the foil and give the casserole a stir. Sprinkle the shredded mozzarella cheese evenly over the top.
5. Step 5: Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Step 6: Once the casserole is done baking, remove it from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired, and serve hot.

Tips & Variations

• Use beef broth instead of water for a richer flavor in the sauce.
• Swap out mozzarella for a blend of Italian cheeses like Parmesan and provolone for extra depth.
• Add some chopped bell peppers or mushrooms to the dish before baking for added veggies.
• Try turkey or chicken meatballs for a lighter option.
• Adjust red pepper flakes to control the spiciness to your liking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through, adding a splash of water or broth if needed to keep the pasta moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, you can use fresh meatballs but make sure they are pre-cooked before adding to the casserole to ensure they cook through properly.

What type of pasta works best for this casserole?

Short pastas like penne, rotini, or rigatoni work best as they hold sauce well and bake evenly with the meatballs.

Dump and Bake Meatball Casserole Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

This Dump and Bake Meatball Casserole is a convenient and delicious one-dish meal perfect for busy weeknights. Combining frozen meatballs, uncooked pasta, marinara sauce, and seasonings, everything is mixed in a baking dish and cooked in the oven until bubbly and topped with melted mozzarella cheese. It’s a comforting, hearty casserole that requires minimal prep but delivers maximum flavor.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 pound frozen meatballs (beef, turkey, or chicken)
• 2 cups uncooked pasta (such as penne or rotini)
• 1 24-ounce jar marinara sauce
• 2 cups water or beef broth

Seasonings

• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper, to taste

Toppings and Garnish

• 2 cups shredded mozzarella cheese
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 425°F (220°C). Grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
2. Combine Ingredients: In the prepared baking dish, add the frozen meatballs, uncooked pasta, marinara sauce, water or beef broth, Italian seasoning, garlic powder, onion powder, red pepper flakes if using, salt, and pepper. Stir everything together until the mixture is well combined and evenly distributed.
3. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the pasta to cook and flavors to meld.
4. Stir and Add Cheese: Carefully remove the foil and give the casserole a gentle stir. Sprinkle the shredded mozzarella cheese evenly over the top of the casserole.
5. Bake Uncovered: Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden on top.
6. Cool and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired, then serve hot for a comforting and easy meal.

Notes

• You can substitute beef broth with water for a milder flavor or use chicken broth for a different twist.
• Frozen meatballs should be fully frozen and do not need to be thawed before baking.
• Feel free to use any short pasta you prefer; rotini and penne hold sauce well.
• If you like extra cheese, add more mozzarella or sprinkle with parmesan before serving.
• For a spicier casserole, increase the red pepper flakes or add a dash of hot sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: meatball casserole, dump and bake, easy casserole, baked pasta, quick dinner, weeknight meal