One- Dish Dump-and-Bake Meatball Casserole (2025)

Looking for a belly-warming, no-fuss dinner? This dump-and-bake meatball casserole combines classic Italian comfort with minimal effort.

Simply layer pasta, sauce, meatballs, and cheese in a dish. Then, let your oven do all the work. The results are amazing!

It’s a bubbling, golden-brown masterpiece that’ll have everyone sneaking extra bites.

Effortless and crowd-pleasing, it delivers a restaurant-quality taste. With only 10 minutes of prep, it’s hard to beat!

Why You’ll Love This Dump-and-Bake Meatball Casserole

Ingredients

• Pasta: Uncooked rotini or penne work best for this recipe. The short, sturdy shapes hold up well in casseroles. Their ridges and curves will capture the sauce well.

• Marinara Sauce: A tomato-based Italian sauce. It serves as the flavorful base of this casserole, providing moisture and helping cook the pasta.

• Frozen Precooked Meatballs: A convenient protein adds hearty texture and savory flavor. Precooked balls maintain their shape better while baking than homemade ones.

• Crushed Red Pepper: Optional for adding subtle heat and warmth to the dish. Adjust the amount or omit it based on your spice preference.

• Shredded Mozzarella: For a creamy, melty texture and a golden, stretchy top layer. Mozzarella also provides that classic Italian flavor.

• Parmesan Cheese & Fresh Parsley: Both are optional but recommended. Parmesan provides a sharp, salty finish. Fresh parsley adds color and a bright, herbaceous note.

How to Make Dump-and-Bake Meatball Casserole

This is one of the easiest casserole recipes you’ll ever make. Simply follow these steps.

Tips for the Best Dump-and-Bake Meatball Casserole

Believe it or not, I still have a few tips, even for a recipe this easy!

• The meatballs matter. Select a brand of frozen, Italian-style meatballs you know you like. They’re front and center in this recipe, so be sure they’re high-quality. You can make homemade meatballs, but they may not hold their shape as well.

• Forget to thaw? You don’t have to wait until tomorrow. Simply place the meatballs in a microwave-safe container. Defrost at 30% power in 1-minute intervals.

• Pick the perfect pasta. Look for short, sturdy pasta shapes that can hold sauce well. I like rotini and penne best. Rigatoni is another good option.

• Room temperature is key. Let the shredded cheese come to room temperature for better melting and distribution.

• Spice it up or down. The recipe calls for 1/2 teaspoon of red pepper. It’s optional, so you can leave it out, of course. Or you can add less (or more!) depending on your spice preference.

• Cover tightly. Ensure the aluminum foil is sealed tightly during the first bake. This will help trap steam to evenly cook the pasta.

Variations

Because this recipe is so customizable, I have a ton of variation suggestions, too! Use any of these or come up with your own. It’s a super forgiving recipe.

• Use mini meatballs. The casserole will have the same great taste but better distribution. That way, you’re sure to get a meatball in every bite! You can also substitute spicy meatballs for heat or turkey meatballs for a lighter dish.

• Toss in veggies. Enhance the dish by adding bell peppers, spinach, or mushrooms for extra nutrients. Diced onions, zucchini, kale, and black olives are other flavorful options.

• Make it meatier. Mix in up to 1 pound of fully cooked and crumbled Italian sausage before baking. Cooked and crumbled bacon is another premium addition.

• Swap the sauce. Doing so is an easy way to achieve a different flavor twist. Try vodka sauce, Alfredo sauce, or a spicy Arrabbiata. If you stick to marinara, you can make it yourself to get it just how you like it.

• Be super cheesy. Mix in a variety of cheeses, such as shredded Parmesan, provolone, or even ricotta. More cheese means added depth and creaminess.

• Experiment with herbs. Italian herbs, like oregano and basil, work beautifully in this casserole. You can also add a pinch of garlic or onion powder for an upgraded flavor profile.

Serving Suggestions

This dump-n-bake casserole is a complete meal in and of itself. But you can always add sides. I recommend:

• Cheesy garlic bread or breadsticks
• Caesar or Olive Garden salad
• Roasted asparagus
• Brussels sprouts

How to Store

This recipe makes a decent-sized casserole. Depending on how many people are eating, you may have leftovers. Store them properly, and they’ll taste just as good later.

Dump and Bake Meatball Casserole

4.8 from 5 votes

Course: Main CourseCuisine: American, Italian

Servings

8

servings

Prep time

10

minutes

Cooking time

See Also

Can You Wrap Chicken in Foil and Grill It for Juicy, Flavorful Results Every Time

50

minutes

Calories

448

kcal

Make dinner a breeze with this dump-and-go meatball casserole! With tender pasta, savory meat, sauce, and plenty of cheese, it’s always a hit with the family.

Ingredients

• 16 ounces uncooked rotini or penne pasta

• 3 cups water

• 1 (24-ounce) jar marinara sauce

• 1 (14-ounce) package frozen precooked meatballs, thawed overnight in the refrigerator

• 1/2 teaspoon crushed red pepper (optional)

• 2 cups mozzarella cheese, shredded

• chopped fresh parsley (optional – for serving)

• shredded Parmesan cheese (optional – for serving)

Instructions

• Preheat the oven to 425 degrees Fahrenheit (220 Celsius).
• In a large 9×13-inch baking dish, mix the uncooked pasta, water, marinara sauce, thawed meatballs, and crushed red pepper. Stir well to ensure the pasta is evenly coated.
• Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and stir the mixture thoroughly. Check the pasta for doneness. It should be cooked to al dente (tender but firm). If needed, re-cover and bake for an additional 5-10 minutes.
• Once the pasta is cooked, stir in 1 cup of mozzarella cheese until melted and evenly distributed. Sprinkle the remaining cup of mozzarella over the top of the casserole.
• Return the dish to the oven, uncovered, and bake for another 10-15 minutes. Or until the cheese on top is melted and bubbly.
• Let the casserole rest for 5 minutes before serving. Garnish with parsley and shredded Parmesan, if desired. Enjoy!

Notes

• Use premium meatballs and sauce and short, sturdy pasta shapes.
• Save time by thawing meatballs in the microwave. (30% power in 1-minute increments)
• Let the cheese warm to room temperature for better distribution.
• Customize with veggies, mini meatballs, Italian sausage, bacon, or extra herbs and cheeses.