Here’s an easy dump-and-bake Meatball Casserole—minimal prep, everything goes in one dish, and the oven does the work.
Meatball casserole
🍝 Dump-and-Bake Meatball Casserole
Ingredients
- 2–3 cups frozen or cooked meatballs (beef, chicken, or turkey)
- 2 cups uncooked pasta (penne or rotini works best)
- 1 jar (about 24 oz) marinara or pasta sauce
- 2 cups water or broth
- 1–2 cups shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- Salt & pepper to taste
- Optional: grated Parmesan, red pepper flakes, chopped parsley
🍲 Instructions
1. Preheat oven
- Set to 190°C (375°F)
2. Dump everything in a baking dish
In a large casserole dish, combine:
- uncooked pasta
- meatballs
- sauce
- water or broth
- garlic powder + Italian seasoning
- salt and pepper
Stir everything so pasta is mostly submerged.
3. Bake covered
- Cover tightly with foil
- Bake for 35–45 minutes, stirring once halfway through if possible
4. Add cheese
- Remove foil
- Stir gently
- Sprinkle mozzarella on top
Bake uncovered for another 10–15 minutes until cheese is melted and bubbly.
5. Rest & serve
- Let sit 5–10 minutes before serving (it thickens as it cools)
🍽️ Tips for best results
- Use enough liquid so pasta can cook properly (it absorbs sauce while baking)
- Frozen meatballs work perfectly—no thawing needed
- For extra creaminess, add a splash of milk or cream before baking
- Add spinach or mushrooms for a veggie boost
🔥 Why this recipe is popular
- No boiling pasta separately
- One dish, low cleanup
- Works with pantry + freezer staples
- Very customizable (spicy, cheesy, veggie-loaded)