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Dump and Bake Meatball Casserole
Video Tutorial
ℹ️ Video Disclaimer: This video is embedded from YouTube and is not owned by us. All rights belong to the original creator. Watch on YouTube
Ingredients
- 1 pound frozen meatballs
- 3 cups uncooked pasta (penne, rigatoni, or rotini)
- 1 jar (24 oz) marinara sauce
- 3 cups water
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
Preheat your oven to 425°F (220°C)
In a 9x13 inch baking dish, combine the uncooked pasta, frozen meatballs, marinara sauce, water, Italian seasoning, garlic powder, salt, and pepper. Stir everything together until well mixed
Cover the baking dish tightly with aluminum foil
Bake covered for 35 minutes, stirring once halfway through
Remove from oven and stir the casserole. The pasta should be tender and most of the liquid absorbed
Sprinkle 1 cup of mozzarella cheese and the Parmesan cheese over the top
Return to oven uncovered and bake for an additional 5-10 minutes until cheese is melted and bubbly
Top with remaining 1 cup of mozzarella cheese and bake 2-3 more minutes until golden
Let cool for 5 minutes before serving. Garnish with fresh basil if desired
Kitchen Tools
- 9x13 inch baking dish
- Aluminum foil
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
Chef's Tips
Don't skip stirring halfway through - it ensures even cooking
Use a good quality marinara sauce for best flavor
Make sure the foil is sealed tightly to trap steam
Let it rest after baking so the sauce thickens
🔧 Troubleshooting Tips
🔄 Recipe Variations
🥗 Healthy Alternatives
🍽️ Serving Suggestions
Serve with garlic bread or breadsticks
Pair with a fresh Caesar salad
Add a side of roasted vegetables
Serve with a glass of red wine for adults
Top with fresh basil and extra Parmesan
Nutrition Facts
🥗 Suitable Diets
🎨 Presentation Ideas
📦 Storage & Conservation
♻️ Leftover Ideas
⚠️ Common Mistakes to Avoid
FAQ
No! That's the beauty of this dump and bake recipe - use frozen meatballs straight from the freezer. They'll cook perfectly in the oven.
No, you must use dry, uncooked pasta. The pasta cooks in the sauce and water during baking. Using cooked pasta will result in mushy, overcooked noodles.
The water is essential for cooking the dry pasta. As it bakes, the pasta absorbs the water and sauce, cooking to perfect tenderness.
This recipe is best assembled and baked immediately. However, you can prep all ingredients and refrigerate separately, then combine and bake when ready.
Add 1/2 cup more water, cover tightly with foil, and bake for another 10 minutes. Every oven varies slightly, so adjust as needed.
Yes! Add frozen spinach, diced bell peppers, or mushrooms when you combine everything. Fresh vegetables should be sautéed first to remove excess moisture.
Yes! Any short pasta like penne, rigatoni, rotini, or shells works great. Avoid long pasta like spaghetti as it won't cook evenly in this method.
Yes! Freeze after baking and cooling completely. Wrap tightly and freeze up to 3 months. Thaw overnight in fridge and reheat covered at 350°F for 25-30 minutes.
Because you literally dump all the ingredients in one dish and bake! No boiling pasta, no pre-cooking - everything cooks together. It's the ultimate easy dinner!