Dump-and-Bake Meatball Casserole Recipe
If effortless comfort food is what your heart craves, look no further than the Dump-and-Bake Meatball Casserole. This dish magically transforms classic Italian flavors into a one-pan wonder, no boiling or browning required! Juicy meatballs nestle into tender pasta, all blanketed by gooey cheese and a bright, savory tomato sauce. Whether you’re cooking for a hungry crew or just want a hearty, no-fuss dinner, this casserole will become your cozy weeknight favorite before you know it.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity, but don’t let that fool you—every component plays a starring role. Each ingredient adds either irresistible flavor, a crave-worthy texture, or a pop of color that makes the finished Dump-and-Bake Meatball Casserole so special.
- Frozen meatballs: Choose your favorite brand for juicy, well-seasoned bites throughout the casserole.
- Pasta sauce: A 24-ounce can brings rich, tangy tomato flavor; feel free to use classic marinara or spice it up with arrabbiata!
- Water: Essential for perfectly cooked, tender noodles right in the baking dish—no pre-cooking needed.
- Uncooked pasta: Penne or rigatoni both hold up beautifully and catch plenty of sauce and melty cheese in their nooks and crannies.
- Shredded mozzarella cheese: The ultimate melty topper for bubbly, golden pulls with every serving.
- Grated Parmesan cheese: Adds depth and that irresistible nutty-salty finish on top.
- Fresh basil or parsley for garnish: Chopped herbs bring a pop of freshness and color that brightens the whole casserole.
How to Make Dump-and-Bake Meatball Casserole
Step 1: Preheat the Oven
Start strong by setting your oven to 375°F so it’s good and hot when your casserole’s ready to bake. The right temperature ensures the pasta cooks through and the cheese gets bubbly and golden right on time.
Step 2: Combine the Ingredients
This is truly where the “dump-and-bake” magic happens! In a large casserole dish, pour in the frozen meatballs, uncooked pasta, pasta sauce, and water. Stir everything together until each piece of pasta is coated in that rich sauce. There’s no need for fancy layering here—it all comes together in one delightful, hands-off bake.
Step 3: Bake Covered
Cover your dish tightly with foil and bake for about 40 minutes. This gentle steamy bath softens the pasta and allows the meatballs to heat through, infusing the dish with savory flavor without any extra work on your part.
Step 4: Add Cheese and Finish Baking
After that initial bake, uncover the casserole and top with generous handfuls of mozzarella and a sprinkling of Parmesan. Pop the dish back into the oven, uncovered, for another 10 to 15 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and teasing with golden brown spots.
Step 5: Garnish and Serve
Let the finished Dump-and-Bake Meatball Casserole sit for about five minutes (if you can stand the wait!) before showering it with fresh chopped basil or parsley. That first bite is pure cozy comfort!
How to Serve Dump-and-Bake Meatball Casserole
Garnishes
Nothing beats a sprinkle of fresh herbs on your hot casserole. Chop up some basil or flat-leaf parsley just before serving to add a burst of green freshness that wakes up the hearty tomato and cheese flavors.
Side Dishes
This Dump-and-Bake Meatball Casserole loves company! Serve it with warm, crusty garlic bread for soaking up every drop of sauce. If you’re looking to balance the richness, a crisp Caesar or simple green salad rounds out the meal perfectly.
Creative Ways to Present
If you’re serving guests or want to mix things up, try portioning the casserole into ramekins for individual servings, or top each one with an extra sprinkle of cheese and a basil leaf before baking. For parties, use mini meatballs and serve in smaller baking dishes for a fun, shareable option!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, the remaining Dump-and-Bake Meatball Casserole can be stored in an airtight container in the refrigerator for up to three days. The flavors meld even more as it sits, making leftovers just as delicious for lunch the next day.
Freezing
Want to have a ready-made meal at your fingertips? Let the baked casserole cool fully, then transfer portions to freezer-safe containers. Freeze for up to two months—just be sure to thaw overnight in the fridge before reheating for the best texture.
Reheating
For the best results, reheat your casserole in a covered baking dish in a 350°F oven until hot and the cheese is melty again, about 20 minutes. Individual portions can be quickly warmed in the microwave (loosely covered) for a speedy treat.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! If you have homemade meatballs on hand, use them in equal measure. Just make sure they’re already cooked before adding, since the bake time is designed to warm through, not cook raw meat.
What type of pasta works best in this casserole?
Thicker shapes like penne, rigatoni, or ziti hold up beautifully and absorb the sauce well. Steer clear of very small or delicate shapes, which can get mushy with the longer bake.
Can I add vegetables to the Dump-and-Bake Meatball Casserole?
Definitely! Stir in some baby spinach, thawed frozen peas, mushrooms, or diced bell peppers with the other ingredients before baking for an extra boost of flavor and nutrition.
Is it possible to make this recipe gluten free?
Yes! Simply swap the pasta for your favorite gluten free penne or rigatoni and use gluten free meatballs. The rest of the ingredients are naturally gluten free—just check your labels to be sure.
How do I know when the pasta is cooked through?
The pasta should be tender but not mushy when the casserole is done. If you’re unsure, stick a fork into a noodle after baking—if it’s still a bit firm, you can add a splash more water, cover, and bake for an extra 5–10 minutes.
Final Thoughts
If you’re seeking a no-fuss, satisfying dish that feels like a warm hug at the dinner table, give this Dump-and-Bake Meatball Casserole a try. It’s a surefire hit for busy nights, potlucks, and comfort-food cravings alike—and chances are, it’ll quickly earn a spot in your family’s regular rotation!
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Dump-and-Bake Meatball Casserole Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Dump-and-Bake Meatball Casserole is a simple and satisfying dish that requires minimal prep work. Frozen meatballs, pasta sauce, and uncooked pasta are combined in one dish, topped with cheese, and baked to melty perfection.
Ingredients
Frozen Meatballs:
- 1 pound
Pasta Sauce:
- 1 can (24 ounces)
Water:
- 1 cup
Uncooked Pasta:
- 2 cups (such as penne or rigatoni)
Mozzarella Cheese:
- 1 cup shredded
Parmesan Cheese:
- 1/4 cup grated
Garnish:
- Fresh basil or parsley
Instructions
- Preheat Oven: Preheat the oven to 375°F.
- Combine Ingredients: In a casserole dish, combine frozen meatballs, pasta sauce, water, and uncooked pasta.
- Bake: Cover the dish with foil and bake for about 40 minutes.
- Add Cheese: Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden.
- Serve: Garnish with fresh herbs if desired and serve hot.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Dump-and-Bake Meatball Casserole, Meatball Casserole, Easy Casserole Recipe, Pasta Bake
