Dump and Bake Meatball Casserole

Dump and Bake Meatball Casserole

This Dump and Bake Meatball Casserole is a true weeknight hero—an easy, comforting dinner made with frozen meatballs, pasta, marinara sauce, and gooey melted cheese. No pre-cooking required—just dump, bake, and enjoy!

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Course: Dinner, Main Course

Cuisine: American, Italian-American

Keyword: dump and bake, easy pasta dinner, meatball casserole, weeknight comfort food

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Calories: 420kcal

Author: [email protected]

Cost: 10

Equipment

high-sided oven-proof pot or casserole dish (9x13)
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

Cover tightly with foil to ensure the pasta cooks evenly. Try swapping beef meatballs for turkey or chicken, or add veggies like spinach and zucchini. For a cheesy twist, stir ricotta into the pasta before baking. Store leftovers for up to 4 days or freeze before baking for up to 3 months.

Nutrition