Why Make This Recipe

Dump-and-Bake Meatball Casserole is perfect for busy weeknights. It’s an easy, one-dish meal that combines meatballs, pasta, and cheese for a comforting dinner. You save time on prep and cleanup, making it a great choice for families. Plus, it’s tasty and filling, sure to please everyone at the table!

How to Make Dump-and-Bake Meatball Casserole

Ingredients:

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water
2 cups uncooked pasta (such as penne or rigatoni)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish

Directions:

Preheat the oven to 375°F.
In a casserole dish, combine frozen meatballs, pasta sauce, water, and uncooked pasta.
Cover the dish with foil and bake for about 40 minutes.
Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden.
Garnish with fresh herbs if desired and serve hot.

How to Serve Dump-and-Bake Meatball Casserole

Serve the casserole hot from the oven. You can pair it with a simple side salad or garlic bread for a complete meal. Don’t forget to sprinkle some fresh herbs on top for added flavor and color!

How to Store Dump-and-Bake Meatball Casserole

To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It will stay good in the fridge for about 3-4 days. For longer storage, you can freeze it for up to 2 months. Thaw in the fridge before reheating.

Tips to Make Dump-and-Bake Meatball Casserole

You can use any type of frozen meatballs—beef, turkey, or even veggie.
Experiment with different pasta shapes to keep things fun!
If you like it spicy, add crushed red pepper flakes to the sauce.
Consider adding vegetables like spinach or bell peppers for extra nutrients.

Variation

You can make this casserole with a different sauce, such as alfredo or a creamy tomato sauce, for a new twist. You could also swap out mozzarella for cheddar cheese for a different flavor.

FAQs

1. Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs. Just adjust the cooking time as fresh meatballs may need less time to cook.

2. What type of pasta works best?
Penne and rigatoni are great choices, but you can use any short pasta. Just make sure it’s uncooked.

3. Can I make this recipe in advance?
Absolutely! You can prepare it the night before and keep it in the fridge. Just bake it when you’re ready to eat.

Dump-and-Bake Meatball Casserole

A quick and easy one-dish meal that combines meatballs, pasta, and cheese, making it perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 pound frozen meatballs Any type of frozen meatballs—beef, turkey, or veggie.
1 can pasta sauce (24 ounces) You can use any type of pasta sauce you prefer.
1 cup water
2 cups uncooked pasta (such as penne or rigatoni) Any short pasta can be used, just ensure it's uncooked.
1 cup shredded mozzarella cheese Can be replaced with cheddar for a different flavor.
1/4 cup grated Parmesan cheese
to taste Fresh basil or parsley for garnish Garnish for flavor and presentation.

Method

Preparation

Preheat the oven to 375°F.
In a casserole dish, combine frozen meatballs, pasta sauce, water, and uncooked pasta.
Cover the dish with foil and bake for about 40 minutes.
Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden.
Garnish with fresh herbs if desired and serve hot.