Dump and Bake Meatball Casserole Recipe

This easy Dump and Bake Meatball Casserole uses just 5 simple ingredients and super quick prep time which is perfect for a busy weeknight.

4.64 from 11 votes

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Course: Ground Beef

Cuisine: Italian

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Preheat the oven to 425F.
Using a deep 9x13 pan or a similar lasagna or casserole pan, add the meatballs.
Top with the pasta noodles and add the water.
Pour the tomato sauce over the top and sprinkle with Italian seasoning. Stir gently to mix.
Cover tightly with aluminum foil and bake for 45 minutes.
Uncover and check that the pasta is done. If not, cover and cook for another 10 minutes.
Remove from the oven and uncover. Top with shredded cheese and return to the oven, uncovered, for 5 minutes or until the cheese is melted.
Remove from the oven and let cool for 2-3 minutes.
Garnish with fresh chopped parsley and serve.

After making this dozens of times, I find that rotini or penne pasta work best for this recipe. I tried it once with spaghetti noodles but it's hard to eat the meatballs and long strands of noodles. Stick with a bite sized noodle.

Frozen meatballs are super easy or you can use homemade meatballs. Substitute turkey meatballs for ground beef and pork ones.

Leave out the Italian seasoning if you prefer or sprinkle in a mix of garlic powder and onion powder.

I find using hot to boiling 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. You don't want to cook the casserole too much or your pasta will turn out sticky and overdone.