Dump and Bake Meatball Casserole

A no-fuss, all-in-one casserole featuring uncooked pasta, juicy meatballs, and rich marinara, topped with melted mozzarella—a comforting, crowd-pleasing dish straight from oven to table.

Why You’ll Love This Recipe

• Minimal effort, maximum flavor: Just dump the ingredients into one pan—no pre-boiling pasta required.

• Family-friendly and hearty: Satisfying comfort food with melty cheese and meaty goodness your crew will love.

• Make-ahead convenience: Prep in the morning or night before by assembling and refrigerating until bake time.

• Customizable: Swap pasta shapes, meatball types, sauces, or add veggies and seasonings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 16 oz (about 4 cups) uncooked rotini (or penne, ziti, etc.)

• 24 oz jar marinara sauce

• 3 cups water (or chicken/beef stock for richer flavor)

• 14–24 oz package fully cooked meatballs, thawed

• 2 cups shredded mozzarella cheese

• Kosher salt, to taste

• Optional: ¼ cup grated Parmesan, chopped basil or parsley, Italian seasoning

Directions

1. Preheat the oven
   Preheat to 425°F (220°C).

2. Combine the basics
   In a greased 9×13″ dish, add uncooked pasta, marinara sauce, water or stock, thawed meatballs, and salt. Stir to combine.

3. Bake covered
   Cover tightly with foil and bake for 30–35 minutes, stirring halfway through. Pasta should be al dente.

4. Add cheese
   Remove foil, stir gently, then top with mozzarella (and Parmesan if using). Bake uncovered for another 5–15 minutes, or until cheese is melted and bubbly. Optionally broil for a golden top.

5. Garnish and serve
   Let rest for 5 minutes. Sprinkle with fresh herbs if desired and serve warm.

Servings and timing

• Servings: 8

• Prep time: 10 minutes

• Cook time: 40–50 minutes total

• Total time: ~1 hour

Variations

• Different pasta: Use penne, ziti, fusilli, or elbows.

• Sauce twist: Try Alfredo, vodka sauce, or tomato-basil blends.

• Veggie boost: Add spinach, mushrooms, bell peppers, or zucchini.

• Cheese layer: Mix in ricotta or layer with provolone for richness.

storage/reheating

• Refrigerator: Store leftovers in an airtight container for 3–4 days.

• Reheat: Microwave in 1–2 minute intervals or bake at 350°F until hot.

• Make ahead: Assemble up to 24 hours ahead and refrigerate. Increase bake time slightly if chilled.

FAQs

1. Can I use a different pasta shape?

Yes—most short pasta shapes work well. Just keep the cooking time similar.

2. Do the meatballs need to be thawed?

Yes. Thawed meatballs ensure even cooking and keep the pasta from being undercooked.

3. What if my pasta is still firm after baking?

Cover and bake for an additional 5–10 minutes, checking again for doneness.

4. Can I freeze leftovers?

Yes, but texture may change slightly. Wrap tightly and freeze for up to 2 months.

5. Is this recipe kid-friendly?

Absolutely—cheese, pasta, and meatballs are a favorite combo for kids.

6. How can I make this gluten-free?

Use gluten-free pasta and certified gluten-free meatballs.

7. Can I use homemade meatballs?

Yes—just cook them fully before adding to the casserole.

8. Can I add vegetables?

Definitely—stir in sautéed or frozen vegetables before baking.

9. What can I substitute for marinara?

Use any red pasta sauce or a mix of tomato sauce with garlic and herbs.

10. Can I halve the recipe?

Yes—use an 8×8” dish and reduce baking time slightly.

Conclusion

Dump and Bake Meatball Casserole is a lifesaver for busy nights. With minimal prep, one dish, and loads of flavor, it’s an easy win for the whole family. Customize it to your liking and enjoy cheesy, saucy comfort food any day of the week.

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