Looking for a simple, crowd-pleasing dinner recipe that doesn’t require hours in the kitchen? This Dump-and-Bake Meatball Casserole is exactly what you need! Whether it’s for a cozy family dinner, a potluck, or a laid-back evening at home, this easy, one-dish recipe is a guaranteed hit. The best part? No pre-cooking pasta or browning meatballs—just assemble the ingredients, bake, and enjoy!
Keep reading for the full recipe, along with tips, variations, and serving suggestions to make this dish even more irresistible.
What is a Dump-and-Bake Meatball Casserole?
A Dump-and-Bake Meatball Casserole is a fuss-free, one-pan dish that combines hearty meatballs, tender pasta, and a rich, savory marinara sauce, all baked together to bubbly, cheesy perfection. Unlike traditional casseroles, this recipe skips the need for boiling pasta or frying meatballs beforehand, making it an effortless meal that delivers maximum flavor with minimal effort.
Ingredients needed
Here’s what you’ll need to make this delicious and comforting dish. Feel free to use your favorite brands or customize with homemade versions.
• Meatballs (Frozen or Fresh): 20-24 medium-sized meatballs. Choose beef, pork, chicken, or vegetarian options based on your preference.
• Uncooked Pasta (2 Cups): Penne, rotini, or ziti work best as they hold up well during baking and absorb the sauce beautifully.
• Marinara Sauce (3 Cups): Use a store-bought sauce or homemade for a richer flavor.
• Chicken Broth (2 Cups): This cooks the pasta while baking. You can substitute with vegetable broth.
• Shredded Mozzarella Cheese (1 ½ Cups): Perfect for that gooey, cheesy topping.
• Grated Parmesan Cheese (¼ Cup): Adds a nutty, savory touch.
• Italian Seasoning (1 Teaspoon): A mix of dried basil, oregano, and thyme to enhance the flavor.
• Garlic Powder (½ Teaspoon): Adds depth without the need for fresh garlic.
• Salt and Pepper: To taste.
• Fresh Parsley (Optional): For garnish, adding a pop of color and freshness.
How to Make Dump-and-Bake Meatball Casserole: Step-by-Step Instructions
This recipe is as easy as it gets! Just follow these steps:
1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Baking Dish: Lightly grease a 9×13-inch baking dish to prevent sticking.
3. Mix Pasta, Sauce, and Broth: In the dish, stir together uncooked pasta, marinara sauce, and chicken broth. Ensure all the pasta is coated evenly.
4. Add Seasonings: Sprinkle Italian seasoning, garlic powder, salt, and pepper over the mixture, then stir to combine.
5. Add Meatballs: Arrange meatballs on top, gently pressing them into the sauce and pasta.
6. Cover and Bake: Cover tightly with foil and bake for 35-40 minutes, until the pasta is tender and the meatballs are cooked through.
7. Add Cheese: Remove the foil and sprinkle mozzarella and Parmesan over the top. Bake uncovered for 10-15 minutes, or until the cheese is melted and bubbly.
8. Let it Rest: Allow the casserole to sit for 5-10 minutes before serving to let the sauce thicken slightly.
Tips for Success
• Ensure Enough Liquid: Make sure the pasta is fully submerged in the sauce and broth to prevent it from drying out.
• Don’t Skip Covering: Covering the dish ensures even cooking and prevents the top from browning too quickly.
• Use High-Quality Meatballs: Whether store-bought or homemade, flavorful meatballs make a big difference.
Variations and Substitutions
• Vegetarian Option: Use plant-based meatballs or load up on veggies like zucchini, mushrooms, or spinach.
• Gluten-Free: Swap the pasta for gluten-free options and check your sauce and meatballs for gluten content.
• Low-Carb: Replace pasta with cauliflower florets for a keto-friendly version.
• Cheese Mix: Experiment with different cheeses like cheddar, provolone, or gouda for a unique flavor.
• Add Veggies: Stir in chopped bell peppers, onions, or peas for extra nutrition.
Serving Suggestions
Pair this casserole with simple sides to complete the meal:
• Garlic Bread: Perfect for soaking up the extra sauce.
• Salad: A crisp Caesar or mixed greens salad adds a refreshing contrast.
• Roasted Vegetables: Serve alongside roasted broccoli or zucchini for a wholesome touch.
Presentation Ideas
Make your casserole look as good as it tastes with these presentation tips:
• Fresh Garnish: Sprinkle with parsley or basil before serving.
• Serve Family-Style: Place the dish in the center of the table for everyone to dig in.
• Individual Portions: Scoop into ramekins for a polished presentation at dinner parties.
Frequently Asked Questions
Can I Use Homemade Meatballs?
Yes! Just ensure they’re fully cooked if they’re large. Smaller, raw meatballs can bake directly in the dish.
Can I Freeze This Casserole?
Absolutely! Bake, cool completely, and freeze in an airtight container. Reheat in the oven before serving.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
This Dump-and-Bake Meatball Casserole is the ultimate solution for busy nights when you want comfort food without the hassle. With minimal prep and maximum flavor, it’s sure to become a regular favorite in your household. Try the recipe, experiment with variations, and enjoy this effortless yet impressive dish. Happy cooking!
Dump And Bake Meatball Casserole
Ingredients
- Frozen Meatballs: About 20-24 medium-sized meatballs
- Uncooked Pasta: 2 cups penne, rotini, or ziti recommended
- Marinara Sauce: 3 cups
- Water or Broth: 2 cups chicken or vegetable broth works well
- Shredded Mozzarella Cheese: 1½ cups
- Grated Parmesan Cheese: ¼ cup
- Seasonings: Salt pepper, and 1 teaspoon Italian seasoning
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish.
- Assemble the Casserole: In the baking dish, combine uncooked pasta, frozen meatballs, marinara sauce, and water or broth. Stir everything to ensure the pasta is evenly coated.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 35-40 minutes. Stir halfway through to ensure even cooking.
- Add Cheese and Finish Baking: Remove the foil, sprinkle shredded mozzarella and grated Parmesan evenly over the top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Cool and Serve: Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
