Dump and Bake Meatball Casserole: The Ultimate Weeknight Wonder

If you’re like me, you know that busy weeknights call for recipes that are simple, quick, and, of course, totally delicious. That’s where this Dump and Bake Meatball Casserole comes in. It’s a total game-changer for anyone trying to get a meal on the table without spending hours in the kitchen. With just a few ingredients and minimal prep, you’ll have a cozy, cheesy meal everyone in your house will love. Trust me, you’re going to want to keep this one in your back pocket.

Why You’ll Love This Recipe

First of all, the name says it all. It’s a “dump and bake” kind of deal, meaning you literally dump everything into one pan, give it a little stir, and then pop it into the oven. No need to spend time cooking pasta or browning meatballs ahead of time. Just let the oven do all the work for you, and you’ll be eating in no time.

This casserole is the perfect combination of tender pasta, savory marinara, and juicy meatballs. And, of course, the melty mozzarella and Parmesan on top just take it to the next level. Honestly, it’s hard to believe something so easy can taste this amazing, but it really does.

Ingredients You’ll Need

Here’s what you’ll need to make this super-simple casserole:

• 1 lb frozen meatballs – Frozen meatballs are a total time-saver, and they work perfectly in this dish.
• 12 oz uncooked pasta – Penne or ziti works great, but any pasta you have on hand will do. Just make sure it’s uncooked!
• 3 cups marinara sauce – You can use your favorite jarred sauce here. I love a good, classic marinara, but you can experiment with different kinds if you prefer.
• 2 cups water – This will help the pasta cook as it bakes and keeps everything from drying out.
• 1 cup shredded mozzarella cheese – The melty cheese on top is the best part, right?
• 1/2 cup grated Parmesan cheese – A little Parmesan adds that extra boost of flavor and makes everything extra cheesy.
• 1 teaspoon garlic powder – For a touch of garlic goodness.
• 1 teaspoon onion powder – Adds depth of flavor without any chopping!
• 1 teaspoon Italian seasoning – The classic blend of herbs that really pulls everything together.
• Fresh basil, chopped – For a pop of color and flavor right before serving. (Optional, but I highly recommend it!)

How to Make Dump and Bake Meatball Casserole

Now that you’ve got your ingredients, let’s get started! This part is super easy.

Step 1: Preheat Your Oven

Start by preheating your oven to 375°F (190°C). This ensures the casserole bakes evenly and the cheese gets that perfect golden brown color.

Step 2: Mix It All Together

Grab a large baking dish (a 9×13 works great) and add the frozen meatballs, uncooked pasta, marinara sauce, water, garlic powder, onion powder, and Italian seasoning. Stir it all together until everything is well mixed. It’s honestly that simple – no fancy techniques required!

Step 3: Cover and Bake

Once everything is combined, cover your baking dish tightly with aluminum foil. This helps everything cook through and keeps the moisture in. Pop the dish into your preheated oven and bake for 35-40 minutes, or until the pasta is tender and the meatballs are fully heated through.

Step 4: Add the Cheese

After the initial baking time, remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole. It’s at this point that things start to get really exciting because that cheesy topping is about to melt into perfection.

Step 5: Bake Until Bubbly

Return the dish to the oven (uncovered this time) and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. I always check to make sure the cheese is golden brown and crispy around the edges. That’s the sweet spot!

Step 6: Garnish and Serve

Once your casserole is out of the oven, sprinkle a little chopped fresh basil on top for a pop of color and flavor. It’s totally optional, but it gives the dish that extra touch of freshness that I love.

Tips for Success

• Use frozen meatballs: No need to defrost them. They cook perfectly straight from the freezer, which makes this dish a breeze.
• Pick your pasta wisely: While penne and ziti work really well, any pasta shape you like should do the trick. Just remember that the pasta cooks in the sauce, so it needs to be a shape that holds up well when baked.
• Add extra veggies: If you want to sneak in some veggies, you can add some spinach, bell peppers, or mushrooms. Just layer them in with the pasta and meatballs, and they’ll cook right along with everything else.
• Don’t skip the cheese: The mozzarella and Parmesan are essential for the creamy, cheesy top that everyone loves. It’s worth the extra cheese, trust me!

How to Serve This Meatball Casserole

This casserole is a complete meal all on its own, but if you want to serve it with something on the side, a simple green salad or some garlic bread would be perfect. I love how the crispy bread soaks up the extra marinara sauce – yum!

Why This Recipe is a Winner

One of my favorite things about this Dump and Bake Meatball Casserole is how little hands-on time it requires. There’s no need to cook the pasta or the meatballs in advance. You just toss everything together, pop it in the oven, and let it do its thing. Perfect for those busy weeknights when you just don’t have the energy for complicated meals. Plus, it’s super comforting and filling, which makes it a hit with the whole family.

The best part? This recipe makes enough to feed a crowd, or you can enjoy leftovers for lunch the next day (if you’re lucky enough to have any left!).

Nutritional Info

• Calories: 450 kcal per serving
• Servings: 6 servings

This casserole is filling, hearty, and totally satisfying without being over-the-top heavy. It’s one of those recipes you can feel good about making, but still enjoy every bite!

Final Thoughts

If you’re looking for an easy, no-fuss meal that still feels like comfort food, this Dump and Bake Meatball Casserole is the answer. It’s the kind of recipe that comes together with minimal effort but tastes like you spent hours in the kitchen. Trust me, your family (and your taste buds) will thank you.

So next time you’re facing a busy weeknight, skip the takeout and try this casserole instead. It’s an amazing, simple way to get dinner on the table fast, with minimal cleanup and maximum flavor. And who doesn’t love a recipe that lets the oven do all the work? You’ve got this!