Looking for a cozy weeknight dinner that practically makes itself? This dump and bake meatball casserole is a cheesy, no-fuss dream for pasta and meatball lovers. With just a few pantry staples, it delivers full-on comfort in a single baking dish.

For more family-friendly one-pan meals, you might also enjoy our Old-Fashioned Chicken and Dumplings Recipe or this hearty Basic Vegetable Soup. They’re packed with flavor and perfect for busy evenings.

Now, let’s walk through this dish step-by-step so you can have dinner on the table without breaking a sweat!

Ingredients

Here’s everything you’ll need to create the perfect dump and bake meatball casserole:

1 (16-ounce) package of uncooked rotini pasta
1 (24-ounce) jar of marinara sauce
3 cups of water
1 (24-ounce) bag of frozen meatballs (Italian-style preferred)
2 cups of shredded mozzarella cheese
½ cup of grated Parmesan cheese
1 tablespoon of Italian seasoning
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of black pepper
Optional: Fresh parsley or basil for garnish
Tip: No need to thaw the meatballs. This is truly a “dump and bake” recipe!

Directions

How to Make Dump and Bake Meatball Casserole

Preheat your oven to 425°F (220°C). Lightly grease a 9×13-inch casserole dish.
Dump the dry pasta straight into the casserole dish.
Add the frozen meatballs evenly across the pasta.
Pour the marinara sauce over everything, followed by the water. Stir gently to combine.
Season the dish by sprinkling in Italian seasoning, garlic powder, onion powder, and black pepper. Stir slightly to distribute the spices.
Cover tightly with aluminum foil and bake for 35 minutes.
Remove the foil, sprinkle mozzarella and Parmesan cheese on top, and return to the oven for 10–15 more minutes, or until the cheese is golden and bubbly.
Let rest for 5 minutes before serving. Garnish with fresh parsley or basil if desired.

Tips & Variations

This dump and bake meatball casserole is super flexible. Here are ways to make it your own:

Substitutions:

Swap rotini with penne or ziti pasta.
Use turkey meatballs for a lighter version.
Substitute Alfredo sauce instead of marinara for a creamier twist.

Add-Ins:

Stir in chopped spinach or mushrooms before baking.
Add red pepper flakes for a little heat.

Pro Tips:

Use a deep dish to avoid bubbling over in the oven.
Shred cheese fresh off the block for the best melt.
Don’t skip the 5-minute rest—it helps the casserole set perfectly.

For a side salad to pair, check out our Easy Creamy Cucumber Salad, which adds a cool crunch to this rich dish.

Storage

Refrigeration:

Let the casserole cool completely. Cover tightly and refrigerate for up to 4 days.

Freezing:

Once fully baked and cooled, freeze in airtight portions for up to 2 months. Reheat in the oven covered at 350°F until warmed through.

Reheating:

Microwave individual portions for 1–2 minutes, or warm leftovers in the oven at 350°F.

Time & Yield

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 to 8 servings
Difficulty: Easy
Meal Type: Dinner, One-Pot Meals

Tools Used

To make this dump and bake meatball casserole, you’ll need:

9×13-inch casserole dish
Aluminum foil
Measuring cups and spoons
Wooden spoon or spatula
Oven mitts

Final Thoughts

If you’re tired of spending hours in the kitchen after a long day, this dump and bake meatball casserole will save dinner time again and again. It’s the kind of dish that requires minimal effort but delivers maximum flavor—and let’s not forget all that cheesy goodness.

Whether you’re feeding a crowd or prepping for the week, this recipe will earn a permanent spot in your rotation. And for more crave-worthy casseroles, don’t forget to try our Garlic Parmesan Cheeseburger Bombs or this ultra-moist Pineapple Juice Cake.

Just dump, bake, and enjoy!

And if you want more inspiration, check out this similar version on AllRecipes—a classic that’s been loved by thousands!

TINSUF RECIPES