Dump and Bake Meatball Casserole Recipe
Looking for a weeknight hero that’s big on cozy, classic flavors but shockingly easy to pull off? The Dump and Bake Meatball Casserole Recipe is your answer! This dish brings all the magic of melty Italian cheeses, robust marinara, and juicy meatballs together in one bubbling bake—without the fuss of pre-cooking pasta or tending to saucepans. It’s the kind of recipe that practically cooks itself. Whether you’re feeding a hungry family or just want something delicious with minimal cleanup, this satisfying casserole will quickly become your go-to comfort food.
Ingredients You’ll Need
You’ll be amazed how a handful of straightforward pantry and freezer staples come together to make this irresistible casserole. Every ingredient adds its own special touch—richness, texture, or a pop of color—to the finished dish.
- Frozen Italian-style meatballs: These provide big flavor and heartiness with zero prep required; just dump them in straight from the freezer!
- Marinara sauce: The base of the casserole, wrapping the pasta and meatballs in classic Italian tomato goodness.
- Water: Ensures the pasta cooks perfectly right in the baking dish, soaking up all the saucey flavor.
- Uncooked penne pasta: Penne holds sauce beautifully, but you can use ziti, rotini, or rigatoni if that’s what you have.
- Shredded mozzarella cheese: Melts into that stretchy, gooey cheese blanket everyone loves on baked pasta.
- Grated Parmesan cheese: Adds sharp, salty depth and helps create the irresistible cheesy top.
- Italian seasoning: Layers in those familiar herbs like oregano, basil, and thyme for authentic flavor.
- Red pepper flakes (optional): Give your casserole a touch of gentle heat—add more or less to taste.
- Fresh basil or parsley for garnish: Adds a splash of color and a fresh aroma just before serving.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Preheat and Prepare the Baking Dish
Start by preheating your oven to 400°F (200°C) so it’s nice and hot when you’re ready to bake. Lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray—this helps make cleanup a breeze and keeps the casserole from sticking.
Step 2: Combine the Ingredients
This is where the magic happens! Add the frozen meatballs, marinara sauce, water, uncooked penne pasta, Italian seasoning, and red pepper flakes (if using) directly into your prepared baking dish. Give everything a good stir so the pasta is evenly distributed and mostly submerged in liquid—this ensures it cooks perfectly tender in the oven.
Step 3: First Bake
Cover the dish tightly with foil to trap in all that steamy goodness. Bake for 35 minutes, which allows the pasta to cook and the flavors to meld. No peeking needed—just let the oven work its magic!
Step 4: Add Cheese and Finish Baking
Remove the casserole from the oven, carefully take off the foil, and give it a gentle stir. Sprinkle the mozzarella and Parmesan cheese evenly over the top. Return the uncovered dish to the oven for another 10 to 15 minutes. When it’s done, the pasta should be tender and the cheese will be irresistibly melty and bubbly.
Step 5: Garnish and Serve
Finish with a generous shower of freshly chopped basil or parsley for a burst of color and freshness. Serve your hot, cheesy masterpiece right out of the baking dish and watch those smiles appear!
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
A handful of fresh basil or parsley sprinkled over the top just before serving makes this casserole look and smell extra inviting. If you love extra cheesiness, a final touch of grated Parmesan or even a drizzle of good olive oil sets it over the top.
Side Dishes
Keep things easy with a crisp green salad tossed in your favorite vinaigrette, or add a loaf of warm garlic bread for dipping into those extra spoonfuls of bubbly sauce. Steamed green beans or roasted broccoli are perfect if you’d like a veggie boost alongside your casserole.
Creative Ways to Present
Scoop the Dump and Bake Meatball Casserole Recipe into individual ramekins for a dinner party spin, or serve it “family style” right from the dish for maximum comfort vibes. If you have leftovers, tuck them into a sub roll and broil for an epic cheesy meatball sandwich.
Make Ahead and Storage
Storing Leftovers
Let the casserole cool to room temperature before covering and refrigerating. Leftovers of the Dump and Bake Meatball Casserole Recipe stay fresh and delicious for up to four days when stored in an airtight container, making them perfect for quick lunches or weeknight dinners.
Freezing
This casserole freezes beautifully! Spoon cooled portions into freezer-safe containers or wrap the whole (cooled) baking dish tightly with plastic wrap and foil. Freeze for up to three months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
For best results, reheat individual servings in the microwave until hot, stirring halfway through. To reheat a larger amount, place in a covered baking dish and warm in a 350°F oven until heated through. You may want to add a splash of water or marinara if the pasta looks dry.
FAQs
Can I use homemade meatballs instead of frozen ones?
Absolutely! If you have homemade meatballs on hand (cooked and preferably chilled), simply use them in place of frozen. The key is they’re fully cooked so they hold their shape during the bake.
What types of pasta work best in this Dump and Bake Meatball Casserole Recipe?
Penne is a classic choice because it soaks up sauce beautifully, but ziti, rotini, or rigatoni are all delicious alternatives. Just avoid very small shapes, as they can get overly soft.
Is it possible to make this recipe vegetarian?
Definitely! Swap the Italian-style meatballs with your favorite plant-based or vegetarian meatballs and use vegetable broth in place of water for extra flavor.
Can I add vegetables to this casserole?
Yes! Feel free to stir in chopped spinach, bell peppers, mushrooms, or zucchini with the other ingredients for a veggie-packed version. Just keep in mind that very watery vegetables might make the casserole a bit saucier.
Do I need to thaw the meatballs first?
No thawing required—the beauty of this Dump and Bake Meatball Casserole Recipe is you can add the meatballs directly from the freezer. They’ll heat through perfectly as the casserole bakes.
Final Thoughts
If easy, hearty, and crowd-pleasing dinners are your jam, it’s time to give the Dump and Bake Meatball Casserole Recipe a try. Each bite is cheesy, saucy, and full of home-cooked comfort—so why not let your oven do the heavy lifting tonight?
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Dump and Bake Meatball Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Not Vegetarian
Description
A simple and delicious Dump and Bake Meatball Casserole recipe that requires minimal prep and delivers a hearty, satisfying meal. Frozen meatballs, pasta, marinara sauce, and cheese come together in one dish for an easy weeknight dinner.
Ingredients
Meatball Casserole:
- 1 bag (24 ounces) frozen Italian-style meatballs
- 1 jar (24 ounces) marinara sauce
- 3 cups water
- 12 ounces uncooked penne pasta
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- fresh basil or parsley for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- Combine Ingredients: In the prepared dish, combine frozen meatballs, marinara sauce, water, uncooked pasta, Italian seasoning, and red pepper flakes if using. Stir to mix well and ensure pasta is submerged in liquid.
- Bake: Cover the dish with foil and bake for 35 minutes. Remove from the oven, uncover, and stir. Sprinkle mozzarella and Parmesan cheese over the top.
- Finish Baking: Return the dish to the oven, uncovered, and bake for another 10-15 minutes until pasta is tender and cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley before serving.
Notes
- You can substitute penne with rotini, ziti, or rigatoni.
- For a creamier dish, add ½ cup of ricotta or cream cheese before topping with mozzarella.
- Leftovers can be refrigerated for up to 4 days and reheat well.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 8 g
- Sodium: 960 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 65 mg
