Dump and Bake Meatball Casserole

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This Dump and Bake Meatball Casserole requires just 5 ingredients and no boiling the pasta first! With minimal prep, you will have a hearty and cheese pasta and meatball bake the whole family will love.

Dump and Bake Meatball Casserole Recipe

It’s so fast to put together because all you do is ‘dump’ the ingredients into a casserole dish and let the oven do its magic. 

Making a meal that the whole family will enjoy doesn’t get simpler than this meatball casserole. Using handy staple ingredients like frozen meatballs and jarred pasta sauce makes this a must for busy weeknights.

And the recipe doesn’t need any fancy kitchen gadgets, so it’s great for beginner cooks or to whip up for your next holiday.

Cover it and let it bake in the oven while you take care of laundry, help with homework, feed the dog, and tackle the mountain of other tasks on your “To Do” list.

Topped off with tons of gooey mozzarella cheese, it’s a big hit that you will make this every week without fail.

Check out my Lasagna Casserole, Garlic Bread casserole, and my Crockpot Pizza Casserole for more family friendly dinner ideas!

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Ingredients Needed

• Pasta – Uncooked rotini pasta works best but use any shape other than long pasta noodles.
• Spaghetti sauce – 1 jar marinara sauce. I like to use spicy!
• Meatballs – Fully-cooked miniature meatballs work the best.
• Seasoning – Homemade Italian seasoning or your favorite italian blend.
• Cheese – Mozzarella cheese melts best. Substitute parmesan cheese if needed.
• ​Pantry staples – A few cups water.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How to Make Dump and Bake Meatball Casserole

1. Preheat the oven to 425F. Grab a deep 9×13 pan or large baking dish.
2. Spread the meatballs and uncooked pasta in the bottom of the dish.
3. Pour in the cups of water and jar of sauce sauce. Stir to mix.

4. Sprinkle with Italian seasoning and spread over half the cheese. Cover tightly with aluminum foil and bake casserole for 40-45 minutes. 
5. Uncover and check that the pasta is tender. If not, cover and cook for another 10 minutes. Remove from the oven and uncover. 
6. Sprinkle cheese over the top and cook, uncovered, for 5 minutes or until the cheese is melted.
7. Remove from the oven and let cool for 2-3 minutes. Garnish with fresh chopped parsley and serve.

Serving Suggestions

Serve this easy recipe with a crisp Italian salad and some toasted garlic bread for a complete meal!

Can I make it ahead of time?

You can put the casserole together a few hours ahead of time, or even let it sit covered in the fridge overnight before it goes into the oven. 

The pasta will begin to soften and soak up some of the liquid as it rests, so you might need to cut down the baking time a bit.

You don’t want to cook the casserole too much or your pasta will turn out sticky and overdone.

How long does it last?

This casserole is best right out of the oven. If you do have leftovers, they’ll keep in an airtight container in the fridge for 3-4 days.

The pasta can dry out a little over time, so you might want to mix in some extra marinara sauce when you warm up the dish.

Tips for the Best Casserole

• Rotini and penne pasta work best for this recipe.
• Frozen meatballs are super easy or you can use homemade meatballs.
• Substitute turkey meatballs for ground beef and pork ones.
• Leave out Italian seasoning or sprinkle in a mix of garlic powder and onion powder.
• I find using hot water and mixing it with the sauce before pouring over the noodles works best.
• If the noodles stick together, you can always add the meatballs last.
• The pasta should be cooked al dente but tender.

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

This dump and bake casserole is a simple recipe that makes a delicious meal for when life gets super busy. It’s delicious which makes it a family favorite but the easy prep makes it mine!

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