If you love hearty, fuss-free dinners that feel like a warm hug on a plate, this Dump-and-Bake Meatball Casserole Recipe is about to become your new best friend. Imagine tender, juicy meatballs simmered right in a rich tomato sauce, cozying up with perfectly cooked pasta and topped with melty, golden cheese. The best part? You simply throw everything together and let your oven do the magic while you relax. This dish is a total game-changer for busy weeknights or any time you crave comfort food with minimal effort.
Ingredients You’ll Need
What makes this Dump-and-Bake Meatball Casserole Recipe so incredibly easy and delicious is its straight-to-the-point ingredient list. Each component plays an essential role – the meatballs bring protein and flavor, the pasta provides satisfying texture, and the cheeses create that irresistible golden topping. Plus, the pasta sauce ties it all together with its rich tomato base.
- Frozen meatballs: A huge time saver that delivers juicy, seasoned bites without any prep work.
- Pasta sauce (24 ounces): Choose your favorite jarred sauce for a vibrant, tangy foundation.
- Water (1 cup): Helps cook the pasta perfectly right in the casserole dish, no boiling needed.
- Uncooked pasta (2 cups): Penne or rigatoni work wonders, holding sauce and meatballs beautifully.
- Shredded mozzarella cheese (1 cup): For that melty, gooey finish everyone loves.
- Grated Parmesan cheese (1/4 cup): Adds a sharp, nutty contrast topping the casserole.
- Fresh parsley: A bright, fresh garnish to bring color and freshness at the end.
How to Make Dump-and-Bake Meatball Casserole Recipe
Step 1: Preheat the Oven
Start by heating your oven to 375°F (190°C). This ensures it’s perfectly warm and ready to cook your casserole evenly from the get-go, creating that lovely bubbly, tender texture we’re aiming for.
Step 2: Combine Your Ingredients
In a large casserole dish, toss together the frozen meatballs, pasta sauce, water, and uncooked pasta. Give everything a good stir so the pasta is evenly coated and submerged in the sauce—this is key to having perfectly cooked noodles without boiling.
Step 3: Cover and Bake
Seal the dish tightly with aluminum foil to trap steam, which will cook the pasta and meatballs beautifully without drying out. Pop it into your preheated oven for about 40 minutes. This hands-off step means you can relax or prep something else while the oven does the work.
Step 4: Add the Cheeses and Bake Uncovered
After the pasta is tender and the meatballs are heated through, pull off the foil and sprinkle mozzarella and Parmesan evenly on top. Return the casserole to the oven uncovered for another 10 to 15 minutes until the cheese melts, bubbles, and turns a gorgeous golden brown.
Step 5: Garnish and Serve
Once out of the oven, let your Dump-and-Bake Meatball Casserole Recipe cool for a few minutes—it’ll be piping hot. Sprinkle fresh parsley over the top for a pop of color and a hint of freshness, then dig into layers of cheesy, saucy, meaty goodness.
How to Serve Dump-and-Bake Meatball Casserole Recipe
Garnishes
Fresh parsley is an ideal garnish here because its bright flavor cuts through the richness wonderfully. You can also add a pinch of crushed red pepper flakes if you like a bit of heat or a drizzle of extra virgin olive oil for a silky finish.
Side Dishes
This dish is quite filling, but a crisp green salad or steamed veggies like broccoli or green beans balance out the meal nicely. Garlic bread is another classic pairing that’s perfect for mopping up every last bit of sauce.
Creative Ways to Present
For a cozy family dinner, serve this casserole straight from the dish to keep the rustic vibes. To impress guests, plate it neatly and sprinkle extra cheese or herbs before serving. You can even bake individual portions in small ramekins for a charming presentation at a dinner party.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Place them in an airtight container and refrigerate for up to 3 days. The flavors actually meld nicely after a day, making it taste even better as leftovers.
Freezing
This Dump-and-Bake Meatball Casserole Recipe freezes brilliantly. Portion it out before baking or freeze the whole assembled casserole dish (without cheese) for up to 2 months. Just thaw overnight in the fridge before baking.
Reheating
To reheat, pop individual servings in the microwave or warm larger portions covered in the oven at 350°F (175°C) until heated through, which usually takes about 20 minutes. Adding a splash of water or extra sauce helps keep it moist.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! If using fresh meatballs, ensure they are pre-cooked before assembling the casserole so everything cooks evenly and the pasta turns out perfectly tender.
What type of pasta works best for this recipe?
Penne and rigatoni are ideal because their hollow shapes trap the sauce and meatballs, but any short pasta like ziti or rotini is a great alternative.
Can I make this recipe vegetarian?
Yes! Use your favorite plant-based meatballs or hearty vegetables like mushrooms or eggplant in place of meatballs, and follow the same baking instructions.
Is it necessary to add water with the pasta sauce?
Adding water is important because it provides enough liquid for the uncooked pasta to absorb and cook fully within the casserole without drying out.
Can I prepare this dish in advance?
Definitely. Assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. It’s perfect for meal prep or entertaining.
Final Thoughts
This Dump-and-Bake Meatball Casserole Recipe is pure comfort food magic made simple. It’s perfect for busy nights when you want something hearty without the fuss, and it always delivers big on flavor and satisfaction. Give it a try—you might just find your go-to weeknight winner!
Print
Dump-and-Bake Meatball Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Dump-and-Bake Meatball Casserole is a simple, hearty, and comforting one-dish meal perfect for busy weeknights. Combining frozen meatballs, uncooked pasta, pasta sauce, and cheese, this casserole bakes all together to deliver a delicious, cheesy, and satisfying dinner with minimal prep and cleanup.
Ingredients
Meatball Casserole
- 1 pound frozen meatballs
- 24 ounces pasta sauce
- 1 cup water
- 2 cups uncooked pasta (penne or rigatoni)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Combine Ingredients: In a large casserole dish, combine the frozen meatballs, pasta sauce, water, and uncooked pasta. Mix everything thoroughly so that the pasta is evenly coated and distributed.
- Bake Covered: Cover the casserole dish tightly with aluminum foil to keep moisture in and bake it in the oven for about 40 minutes. This allows the pasta to cook and the meatballs to heat through.
- Add Cheese and Bake Uncovered: Remove the foil carefully, then sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Return the dish to the oven and bake uncovered for another 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Let the casserole cool slightly after removing it from the oven. Garnish with fresh parsley and serve hot for a comforting, delicious meal.
Notes
- You can use any type of pasta you prefer, but penne or rigatoni work best for this dish.
- If you like extra sauce, add a little more water or pasta sauce to prevent the casserole from drying out.
- Feel free to substitute frozen turkey or chicken meatballs for a leaner option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a spicier kick, add red pepper flakes to the pasta sauce before baking.
