Get ready to discover your new favorite go-to weeknight dinner! The Dump and Bake Meatball Casserole Recipe is a dream for anyone who craves hearty comfort food without the fuss. Imagine plump, juicy meatballs and tender pasta, all smothered in rich marinara and bubbling layers of cheese, coming together in one dish—no boiling, no extra pans. With just a few pantry and freezer staples, you’ll have a family-friendly meal that feels like a warm hug at the end of a busy day.
Ingredients You’ll Need
Ingredients You’ll Need
Even the simplest recipes deserve great ingredients, and each component in this Dump and Bake Meatball Casserole Recipe truly shines. From the creamy mozzarella to the robust marinara, every item on this list adds its own magic to the final dish, making it as colorful and mouthwatering as it is easy.
- Frozen fully-cooked meatballs (16 oz package): Grab your favorite brand—these little flavor bombs give you protein and that classic Italian flair with zero extra prep.
- Uncooked penne pasta (12 oz box): Penne holds up beautifully in the oven, soaking up sauce while keeping its bite.
- Marinara sauce (3 cups): Whether jarred or homemade, quality marinara is the foundation of savory flavor here.
- Water (3 cups): Helps cook the pasta right in the dish, creating a perfectly saucy consistency.
- Shredded mozzarella cheese (1½ cups): Melts into gooey puddles over the top, delivering that irresistible cheese pull.
- Grated Parmesan cheese (¼ cup): Adds a salty, nutty bite and gorgeous golden topping.
- Olive oil (1 tablespoon): Lightly greases the dish and deepens flavor—choose extra virgin for the best taste.
- Italian seasoning (1 teaspoon): This herb blend brings everything together with classic Mediterranean aromas.
- Salt and pepper to taste: A pinch or two sharpens the flavors—don’t forget to taste before baking!
- Fresh basil for garnish (optional): Chopped basil brings a touch of color and a hit of fresh, peppery brightness at the finish.
How to Make Dump and Bake Meatball Casserole Recipe
Step 1: Prep Your Baking Dish
Preheat your oven to 425°F and lightly grease a 9×13-inch baking dish with olive oil. This step keeps every portion from sticking and adds a subtle richness to the casserole’s edges. You’ll thank yourself later when cleanup is a breeze and that crispy cheese comes out in one lovely scoop!
Step 2: Mix Everything Together
Now for the fun part—no extra pans needed! In your prepared dish, toss in the uncooked penne, frozen meatballs, flavorful marinara sauce, Italian seasoning, a pinch of salt and pepper, plus three cups of water. Give everything a thorough stir, making sure all the pasta is mostly covered by liquid. Trust this method: it all comes together beautifully as it bakes.
Step 3: Bake Covered
Cover the baking dish tightly with foil to lock in the steam. This is what ensures your pasta cooks evenly and absorbs all those delicious saucy flavors. Slide it into your preheated oven and bake for 35 minutes—use this downtime to set the table or simply relax.
Step 4: Add the Cheesy Topping
Carefully remove the foil (watch out for steam!), give the casserole a good stir, then sprinkle mozzarella and Parmesan evenly across the top. This is what transforms the Dump and Bake Meatball Casserole Recipe into a truly bubbly, melty, and irresistible masterpiece.
Step 5: Finish Baking Uncovered
Pop the casserole back in the oven uncovered for another 10 to 15 minutes. When you spot golden cheese bubbling around the edges and the pasta is perfectly tender, it’s ready. Let it rest for at least five minutes so everything sets up and serving is super easy!
How to Serve Dump and Bake Meatball Casserole Recipe
Garnishes
For a final flourish, sprinkle a handful of freshly chopped basil across the hot casserole. The green pops against the cheesy top and brings in bright, herbal freshness. A little extra grated Parmesan never hurts either for those who love its nutty punch!
Side Dishes
This hearty casserole stands on its own, but pairing it with a crisp green salad or garlicky steamed broccoli is always a winner. Don’t forget some crusty bread or garlic knots to mop up every last bit of sauce—it’s a classic move for a reason.
Creative Ways to Present
Serve individual portions in shallow bowls for a rustic, comforting vibe, or use a big, beautiful platter if you’re feeding a crowd buffet-style. For parties, scoop the Dump and Bake Meatball Casserole Recipe into small ramekins so everyone gets their own mini bake—always a hit!
Make Ahead and Storage
Storing Leftovers
Transfer any leftovers to an airtight container and refrigerate within two hours of baking. The flavors meld even more overnight, making tomorrow’s lunch (or late-night snack) absolutely crave-worthy! Expect the casserole to keep well for up to 4 days in the fridge.
Freezing
This dish is a freezer superstar! Let the casserole cool completely, then wrap individual portions or the whole dish tightly in foil and plastic wrap. It’ll keep beautifully for up to three months, giving you a quick homemade meal when you need it most.
Reheating
To reheat, simply pop individual servings in the microwave until hot, or cover the casserole and warm it in a 350°F oven for about 20 minutes. If frozen, thaw in the fridge overnight before reheating for best texture and flavor.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! If you have homemade meatballs on hand, use them just like the frozen kind. Make sure they’re fully cooked before adding to the casserole so everything bakes evenly.
What other types of pasta work for the Dump and Bake Meatball Casserole Recipe?
Feel free to swap penne for rigatoni, ziti, rotini, or even elbows in a pinch. Just aim for a short pasta shape that cooks up nicely in the oven without getting mushy.
Can I make this recipe gluten-free?
Yes—simply use your preferred gluten-free pasta and meatballs. Keep in mind, gluten-free pastas sometimes cook faster, so start checking after 30 minutes of baking to make sure they don’t overcook.
How do I make it extra cheesy?
If you’re a cheese lover, layer in a few dollops of ricotta or slices of provolone with the mozzarella and Parmesan. You can even sprinkle a bit more cheese under the mozzarella for extra gooeyness.
Why does the pasta cook without boiling first?
It’s all about the amount of liquid! Using enough marinara and water, plus covering the dish for part of the bake, lets the pasta soak up sauce and moisture as it softens, so no extra pot or boiling step is needed.
Final Thoughts
If you’re searching for a dinner that’s as delightful to eat as it is simple to make, the Dump and Bake Meatball Casserole Recipe is ready to be your hero. Give it a try this week and watch smiles appear around your table—this is comfort food, made easy!
