When life gets hectic, there’s nothing more comforting than a no-fuss dinner that practically makes itself. This Dump-and-Bake Meatball Casserole is exactly that kind of recipe—simple, hearty, and absolutely delicious. With just a handful of ingredients and minimal prep work, you’ll have a bubbling dish of saucy meatballs and melty cheese ready to satisfy the whole family.
I created this recipe on one of those chaotic weeknights when cooking felt like climbing a mountain. The beauty lies in its simplicity—frozen meatballs, pasta sauce, and cheese come together in a magical transformation while you attend to other things. It’s become a regular in our dinner rotation, and I’m excited to share this sanity-saving dish with you!
Why You’ll Love This
- Truly effortless preparation—just layer and bake, no pre-cooking required
- Crowd-pleasing combination of tender meatballs, sauce, and gooey cheese
- Perfect for busy weeknights when you need dinner on autopilot
- Customizable with different sauces, cheeses, or add-ins to suit your taste
- Makes excellent leftovers that taste even better the next day
Ingredients
- 1 pound frozen meatballs
- 1 can (24 ounces) pasta sauce
- 1 cup water
- 2 cups uncooked pasta (such as penne or rigatoni)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). In a large baking dish, combine the frozen meatballs, pasta sauce, water, and uncooked pasta. Stir well to ensure everything is evenly coated.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil, stir the casserole, and sprinkle mozzarella and Parmesan cheese over the top.
- Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Tips & Variations
- For a spicier version, add red pepper flakes or use arrabbiata sauce instead of marinara.
- Try different meatball varieties—turkey, chicken, or plant-based all work wonderfully.
- Add a layer of fresh spinach or other vegetables before baking for extra nutrition.
- Make it a complete meal by adding cooked pasta to the baking dish before the meatballs.
- For a lower-carb option, substitute the meatballs for Italian sausage chunks and add roasted vegetables.
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
Serving Suggestions
This hearty casserole pairs perfectly with a simple green salad dressed with vinaigrette to balance the richness. For a more substantial meal, serve over cooked pasta, rice, or with crusty garlic bread on the side to soak up the delicious sauce.
For a complete Italian-inspired dinner, consider serving with roasted vegetables like zucchini, bell peppers, and eggplant, or a side of steamed broccoli with a squeeze of lemon juice.
Notes
- The casserole is done when the internal temperature reaches 165°F and the cheese is golden and bubbly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish freezes beautifully—portion into freezer-safe containers for easy future meals.
- If using homemade meatballs, make sure they’re fully cooked before adding to the casserole.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! If using homemade meatballs, make sure they’re fully cooked before adding them to the casserole to ensure food safety.
How do I know when the casserole is done?
The casserole is done when it’s heated through (internal temperature of 165°F), the sauce is bubbling around the edges, and the cheese is melted and slightly golden.
Can I make this ahead of time?
Yes! You can assemble the entire casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.
What if I don’t have enough marinara sauce?
If you’re short on marinara, you can stretch it by adding some canned crushed tomatoes, a splash of red wine, or even some chicken or beef broth to create enough sauce to cover the meatballs.
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