First of all, thank you for stopping by! It means the world that you take a little time out of your busy day to share in this cozy kitchen space with me. Today’s recipe is one of those magical dinners that requires almost no effort but rewards you with all the comfort and satisfaction of a home-cooked meal. Yes, I’m talking about Dump and Bake Meatball Casserole—a true weeknight hero!
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Why You’ll Love This Meatball Casserole
This isn’t just a casserole—it’s basically a hug in a dish. With frozen meatballs, pasta, rich marinara sauce, and a gooey layer of cheese, it’s everything you need for a comforting dinner. The best part? No pre-cooking the pasta and no complicated steps. You literally toss everything into a baking dish, cover it, and let the oven do the work.
Reasons to Love It
- Effortless: Dump, bake, and done.
- Family-friendly: Kids and adults alike go crazy for it.
- Budget-friendly: Uses simple, affordable ingredients.
- Perfect for busy nights: Less time in the kitchen, more time at the table.
Taste Profile
Think of your favorite spaghetti and meatballs, but cozier. The pasta soaks up the sauce as it bakes, the meatballs turn juicy and tender, and the bubbling cheese on top? Irresistible. The smell alone will have the whole house gathering around the oven!
Ingredients You’ll Need
- 1 bag frozen meatballs, defrosted
- 1 jar marinara or spaghetti sauce
- 3 cups water
- 1 box bowtie pasta (or any short pasta you love)
- 1 teaspoon Italian seasoning
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Tools You’ll Need
- A high-sided oven-proof pot or large skillet (a 9×13 casserole dish works too)
- Aluminum foil (to keep the pasta from drying out)
- Measuring cups and spoons
Ingredient Swaps & Add-Ins
- Protein boost: Use turkey or chicken meatballs instead of beef.
- Veggie lovers: Add spinach, zucchini, or mushrooms before baking.
- Cheese upgrade: Mix in ricotta for a lasagna-like vibe.
- Spice it up: A pinch of red pepper flakes will give it some kick!
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Combine ingredients: In your pot or casserole dish, stir together the defrosted meatballs, marinara sauce, water, uncooked pasta, and Italian seasoning.
- Cover tightly with foil to lock in steam (this ensures the pasta cooks evenly).
- Bake for 35 minutes.
- Remove foil, sprinkle mozzarella and Parmesan on top, and bake for another 10 minutes until the cheese is melted and bubbly.
- Serve hot, straight from the oven—comfort food perfection!
What to Serve With Meatball Casserole
- A crisp green salad with Italian dressing
- Garlic bread (perfect for dipping into the sauce!)
- Roasted veggies for balance
- A glass of red wine if you’re feeling fancy
Tips for Success
- Don’t skip covering with foil—otherwise, the pasta may dry out.
- For extra cheesy goodness, stir some mozzarella directly into the pasta before topping.
- If using a different pasta shape, adjust the bake time slightly (thicker pasta may need a few extra minutes).
Dump and Bake Meatball Casserole
Equipment
- high-sided oven-proof pot or casserole dish (9×13)
- Aluminum foil
- Measuring cups and spoons
Ingredients
- 1 bag frozen meatballs, defrosted
- 1 jar marinara or spaghetti sauce
- 3 cups water
- 1 box bowtie pasta (or other short pasta)
- 1 tsp Italian seasoning
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a high-sided oven-proof pot or casserole dish, stir together the defrosted meatballs, marinara sauce, water, uncooked pasta, and Italian seasoning.
- Cover tightly with foil to trap steam and ensure the pasta cooks evenly.
- Bake covered for 35 minutes.
- Remove foil, sprinkle mozzarella and Parmesan on top, and bake uncovered for 10 more minutes until cheese is melted and bubbly.
- Serve hot, straight from the oven, with salad, garlic bread, or roasted veggies on the side.
Notes
Nutrition
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze before baking (without cheese topping) for up to 3 months—just thaw overnight and bake as directed.
- Reheat in the oven at 350°F until warmed through, or in the microwave for quick single servings.
FAQs
Can I use uncooked meatballs?
Yes, but adjust the cooking time—raw meatballs need longer, about 50 minutes covered.
Can I make this ahead of time?
Absolutely! Assemble in the morning, refrigerate, and bake in the evening.
What if I don’t have bowtie pasta?
Any short pasta works—penne, rotini, or shells are all great.
Conclusion
This Dump and Bake Meatball Casserole is proof that delicious dinners don’t need to be complicated. With pantry staples and almost no prep, you’ll have a bubbling, cheesy dish that’s guaranteed to please. It’s weeknight magic you’ll want on repeat!
If you loved this recipe, be sure to try my other cozy favorites with peaches (yes, sweet after savory!):
- Peach Cobbler with Biscuit Topping
- Easy Peach Crisp
- Creamy Peach Smoothie
Join the Fun!
If you make this casserole, I’d love to hear from you—leave a review below and share your photos on Pinterest. Nothing makes me happier than seeing your kitchen creations!
Nutritional Information (Per Serving, approx. 6 servings)
- Calories: ~420
- Protein: 22g
- Carbohydrates: 48g
- Fat: 16g
- Fiber: 3g
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