Go Back
Dump-and-Bake Meatball Casserole

Dump-and-Bake Meatball Casserole

This dump-and-bake meatball casserole is the answer to chaotic evenings, offering a hearty, delicious, and incredibly low-effort meal. It delivers all the cheesy, saucy goodness of a classic Italian-American bake with practically zero prep work. Simply combine a handful of pantry staples in a casserole dish and let the oven do all the work for a perfect weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound frozen meatballs
  • 1 can (24 ounces) pasta sauce
  • 1 cup water
  • 2 cups uncooked pasta
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Equipment

  • 9x13 inch casserole dish
  • Aluminum foil

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grab a 9x13 inch casserole dish or a similar-sized baking dish.
  2. Pour the frozen meatballs, entire can of pasta sauce, water, and uncooked pasta directly into the casserole dish. Stir to coat the pasta and meatballs evenly, submerging as much of the pasta as possible.
  3. Cover the dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 40 minutes, until the pasta is mostly cooked.
  4. Carefully remove the dish from the oven and take off the foil. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top. Return the casserole to the oven, uncovered, and bake for another 10-15 minutes until the cheese is melted, bubbly, and golden brown.
  5. Let the casserole rest for a few minutes after taking it out of the oven. Garnish with a sprinkle of fresh chopped basil or parsley if you like, and serve hot.

Notes

For best results, make sure the pasta is as submerged in the sauce and water mixture as possible before it goes into the oven. Covering the dish with foil is crucial for cooking the pasta. Sturdy pasta shapes like penne, rigatoni, or ziti are ideal. Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken.