You don’t even have to boil the pasta for this easy Dump and Bake Meatball Casserole! With only 5 simple ingredients, family-friendly weeknight dinners don’t get much better than this!
Hi, friends! I’ve been busy this fall coming up with easy weeknight solutions to help you get dinner on the table FAST. After all, I figure that when I have a parenting obstacle to deal with, odds are good that there are a lot of other moms out there who are also facing a similar dilemma.
For me, it seems like I’m constantly trying to figure out how to serve my family a variety of dinners that:
- are relatively nutritious;
- don’t require expensive/weird ingredients;
- can be prepared in a matter of minutes;
- and that everyone actually loves.
This dump-and-bake supper is absolutely one of those meals!
Italian cuisine (and pasta specifically) is always a big hit in my house. The best part of this comfort food casserole, however, is that YOU DON’T EVEN HAVE TO BOIL THE PASTA!! Awesome, right?
You literally toss together some dry pasta, some frozen (fully cooked) meatballs, marinara sauce, and water in a big baking dish. Cover it and bake it in the oven while you deal with laundry, homework, feeding the dog, and all of the 18909809832429508 other items on your “To Do” list. Sprinkle some cheese on top to melt at the end and dinner is DONE!
I hope that your family loves this simple, home-cooked supper as much as we do!
Enjoy this quick and easy Dump-and-Bake Meatball Casserole that comes together with just 5 kitchen staples!
More dump-and-bake casserole recipes that you might enjoy:
- Dump-and-Bake Chicken Broccoli Rice Casserole
- Dump-and-Bake Chicken Stuffing Casserole
- Dump-and-Bake Chicken and Mushroom Casserole
- 5-Ingredient Dump-and-Bake Beefaroni
Dump and Bake Meatball Casserole
Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 1 (25 ounce) jar marinara sauce
- 3 cups water
- 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
- 2 cups shredded mozzarella (or Italian blend cheese)
- Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)
Instructions
- Preheat oven to 425 degrees F.
In a large baking dish (about 9 x 13), stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Recipe Notes
Cooking for a smaller family? Cut the ingredients in half and bake in an 8-inch square dish.
Wow does this casserole look good, Blair! My husband would love this! I’m always on the hunt for easy weeknight meals, too, so this looks just perfect!
Thanks, Gayle! It’s definitely a dinner that our husbands can get behind!
Can you do in the Crock-Pot
Hi, Denise! I think it would work, but I can’t tell you the exact timing because I’ve never tested it that way myself. If you give it a shot, just make sure that you keep your eye on it so that you can turn it off when the pasta is cooked. If the pasta gets overcooked in the Crock Pot it will just be mushy, which is obviously not what you want. 🙂
It says cook time is 50 minutes but the recipe says total 40 minutes. Does the water have to be hot, cold, room temperature?
Hey, Karen! Sorry for that confusion with the cooking time! I just updated the recipe to correct it. You’ll want to bake it for 30 minutes covered, and then stir, add the cheese on top, and pop it back in the oven for another 10 minutes or so until the cheese melts and the pasta is tender.
The temperature of your water doesn’t matter. I just use whatever comes out of my faucet — so “room temp,” I suppose?! 🙂
Enjoy!
Hi, I tried this tonight as my children loved it! But you have for it to cook 1st for 35 mins…I did everything you said and I ended up having to put it back in for 20 more mins. Weird.
Hey, Danyell! That is weird that you had to cook it so much longer, but I’m glad that your kids enjoyed it! 🙂
Could your oven temperature be a little off? Was your oven completely preheated?
I’ve made this twice now, and it’s been a real hit. Great recipe!
Yay! Thanks for letting us know, Stephanie! 🙂
hi what if I do not have a dish like that to bake it in I have a aluminum pan can I still use these ingredients without boiling the noodles
Hi, Sharon! Yes, an aluminum pan will be fine! 🙂
Aluminum reacts with the acid in tomatoes so you would be ingesting aluminum. Please don’t cook acidic foods in aluminum
I tried this and it was an amazing casserole! ❤️
Awesome! I’m so glad that you enjoyed it, Laura! Thanks for letting me know. 🙂
I tried this and it was an amazing casserole! ❤️
Made this tonight, it went perfectly. I added peas and it tastes so good.
Thanks, Lou!
Hi I’m wondering if I could use cooked meatballs in this dish considering the water that is added.
Hi, Judy! Yes, the recipe calls for frozen, cooked meatballs. If you prefer using your own homemade cooked meatballs, that will work too!
This not only looks delicious, but beautiful as well. I can’t wait to try this recipe out. I am going to social media blast this! Thanks for posting it on Jebbica’s World Link Party today.
Thanks so much, Trisha! I’m so glad that you stopped by!
I want this for dinner tonight!! This looks so delicious and so fast to put together! No noodle boiling? YES! Can’t wait to try this one out!
Total comfort food, right?! Thanks, Anna!
Looks yummy & guick!
Thanks, Shelly!! 🙂 It doesn’t get much easier, right?!
Do you use regular noodles that don’t specifically say oven ready? Quick reply would be great as I wanna make it tonight!
Hiya Blair,
Saw this recipe at Food & Fitness Fridays and such a nice surprise to discover it was yours! This is delicious looking and wow – your photography is rocking, girl! Great job 🙂
Have a great weekend!
Hey, Robyn! Thanks so much for stopping by. You’re so sweet to comment on the photos…I’m trying! 🙂
Made this tonight and it was simple and delicious. It took me about 30 mins extra to cook at a temp of 425.
Awesome! Thanks so much for letting me know, Leaha! Glad you liked it. 🙂
What type of noodles did you use? Can they be regular rotini not oven ready ones?
Hi, Trish! Just regular barilla pasta — NOT oven ready. 🙂
Do you think penne pasta would work just as well?
Hi, Nicole! I’ve used penne in other dump-and-bake recipes on my site (like this one: https://www.theseasonedmom.com/dump-bake-penne-alla-vodka/), and it definitely works well. I would suggest baking the casserole at 425 degrees for a total of about 45 minutes, but check your pasta towards the end because the cooking time can vary depending on a few factors (type of dish, the heat of your oven, type of pasta, etc). Enjoy!
This looks incredible! Could this be made in the slow cooker?
Hi, Kyla! I think that it probably could be made in a slow cooker, but I haven’t tried it myself that way. I would have to play around with the amount of liquid and the cooking time. I’m guessing that about the same amount of liquid and 3-4 hours on LOW would do the trick in the slow cooker, but I definitely have not tested that method. If you give it a shot, let me know! 🙂
I picked 4 easy recipes from the group to make. I am not a young Mother but have been there & done that. As I get older these dishes fit with my lifestyle. I like the idea I can have everything on hand as the Winters here are nasty. I do think Aunt Bee & I would get along. Now saying that, do you think I could get in on the care packages?
I know — she has the best care packages, right?! And easy recipes are always wonderful — no matter how old we are! 🙂
Have a lovely weekend Blair.
I made this tonight, after 30 minutes the pasta was rather crunchy. Is this normal before putting the cheese on? I know this will be a hit and a “make again” – just want to make sure I didn’t do anything wrong 🙂 also, what size (qt) caserole dish did you use?
Hi! I’m so glad that you tried this recipe. 🙂 By the time that you put the cheese on top, the pasta should almost be done (not crunchy). Did you have it really tightly covered (you want to make sure that the pasta can absorb all of the liquid without it escaping)? Was most of the liquid absorbed by the pasta at that point? It might just need a little bit longer in your oven? Also, the size/type of pasta that you used could make a difference. I have used both rotini and a mini penne, which work well. Something larger would definitely need more time, though.
For the dish, I used a 13-inch by 9-inch baking dish. Hope that helps, and please keep me posted if you run into any other issues. I want it to work for you because it’s so good! 🙂
I used mini farfalle noodles and they weren’t ready at the 30 minute mark….probably should have cooked longer before adding the cheese :p But using what I had on hand…should have read the comments before trying something different LOL
Thanks for the feedback, Julie! 🙂 Maybe next time?!
I had this same experience. Crunchy noodles and annoyed hungry kids. 🙁 I had to add more water and cover again and by the time it was done the cheese was ruined. I wish I’d read the comments first and cooked it longer to begin with!
Also it would not let me rate it on mobile, I’m sorry. It’s not a no-stArs recipe!
Hi Blair – this looks awesome! I’d like to make it in my Le Creuset for an Oscars party this weekend… what are the recommended measurements if I want to double the amount?
Hi, Richelle! I would use the following:
2 (16 ounce) packages uncooked rotini pasta
2 (25 ounce) jars marinara sauce
6 cups water
2 (14 ounce) packages fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
4 cups shredded mozzarella (or Italian blend) cheese
You will probably need to use two large baking dishes, because I’m not sure that one dish alone will hold everything (unless you have a very deep 9×13-inch dish…that might do the trick)! Cook time should be the same!
I tried this last week when I had some leftover meatballs. Fed it to some guests for dinner with and it was a hit. The mister is now demanding to have this dish served at least once a week for dinner.
I packed it for my office lunch the next day as well, so amazing!
Oh, YAY!!! I’m so glad to hear that, Sharday! My husband and boys always love it, too. 🙂 Thanks for letting me know!
Made this for dinner tonight and it was great! Like several others, I had to cook it an additional 20 minutes covered before adding the cheese in order to get the pasta done. Rave reviews from the family! This dish will definitely be a regular in our household! Thank you Blair!
Oh, thanks so much for letting me know, Becky! I’m glad that you enjoyed it!!
Can you make the meatballs for this? Will that change anything about the recipe?
Hey, Ashley! You can definitely make the meatballs for these — just be sure that they are fully cooked before adding them to the casserole. Enjoy!
Hi! my fiancé always wants me to cook so I’m going to try this dish looks great. I never been too much of a cook but now I am trying especially with my new family so Thanks!
Hi, Angel! That’s great! I hope that you both really enjoy it!
I made this for my family and it was excellent! I didn’t change anything and it came out perfect, I was so impressed! Thank you for this recipe.
Awesome! So glad that you liked it, Elizabeth! Who knew dinner could be so easy, right? We’re having this dinner again in the coming week. It’s always a hit!
This is the best easy recipe I have ever made! IT WAS AWESOME! My husband said this was his new favorite
Thank you, Julia! I’m so glad that you enjoyed it!
I made this tonight and it was amazing!!! I even shared the link with some friends.
I made this tonight with mini farfalle and 30 min was perfect. Such a yummy dish! Thank you for the recipe!
Great to know! So glad that you enjoyed it, Sarah! Thank you!
I wish I would have read the comments first before attempting this recipe. The picture posted with the recipe is a large casserole dish, but in the comments you stated you used a 9×13 pan. Maybe you could edit the recipe so it states that. I’m another person who ended up with crunchy pasta after the 35 minutes because I didn’t use a 9×13. I just put it back in the oven for another half an hour. I hope it turns out okay.
I’ll make sure to use a 9×13 next time! 🙂
His is sooooo easy and delish. I cooked for 40 min amd 5 min uncovered and was perfect. It makes a lot so for us two, so we’ll have another dinner ready to go. Thanks for sharing
Awesome! I’m so glad that you enjoyed it, Diana! I hope that you’ll try some of my other dump-and-bake dishes on the blog, too!
So if I were to add onions (new cook here) should i saute them first a little? Or just let them cook with the noodles?
Hey, Katie! You can actually do it either way. If you dice the onion small enough, the pieces should soften as the pasta cooks and you won’t even need to saute them first. That said, it definitely will not hurt to saute them first. It would just add another layer of flavor and make them even more tender. Just depends on how much time you want to spend on the prep! 🙂
I just tried this tonight and it was great. I used the large rectangle dish to cook it in and it was perfect. Since we re two old people it certainly made too much. Any idea if anything changes if I half everything. Wondering about the time if that would stay the same.
Hi, Pat! Yes, you can definitely cut the recipe in half and bake it in an 8-inch square pan. The cooking time should be about the same! 🙂 So glad that you enjoyed it!
What a great combination of meatballs and rotini pasta! Should i put the leftovers in refrigerator? how long will this dish last?
Hi, Lisa! Yes, you can put the leftovers in the refrigerator (or cut the recipe in half and bake it in a smaller dish if you don’t want too much left over).
It should keep in the refrigerator for at least a few days! 🙂 Enjoy!
I am one of those people that mskes everything from scratch, preps a weeks woeth of dinners to freeze, and makes my own broth. I’m gonna try this using my beef broth instead of water. Also I just prepped this weeks dinners yesterday and had 2 lb homemade meatballs left over. This is perfect. Thanks so much for the recipe.
Hi, Lori! I SO admire your time and dedication to making everything from scratch. Your family is so blessed, and I know that it’s not easy. 🙂 I think that your meatballs and homemade stock will be delicious in this recipe. Enjoy!
I LOVE, LOVE, LOVE this dish, not having to cook the noodles is awesome and it’s so easy to always keep these ingredients on hand when I need a quick supper. I use a Corningware oval baker and I leave it in the oven for closer to an hour and it works great. Plus, 425F is also the perfect temp for cooking frozen garlic cheese bread so I can just put together a quick salad and have pasta, bread and salad for an easy meal. Plus leftovers heat well for lunches the next day. Seriously, this could be once a week at my house!
Christine! I’m so glad that you love the dinner! It’s definitely one of our go-to options as well, because it’s just so darn easy! Thanks so much for sharing your tips about the garlic bread and salad. Such a great meal!
This came out perfectly!!!! … I added some cottage cheese in on top before baking. Thanks for posting the recipe!
Wonderful! Thanks so much for letting me know, John. Your addition sounds delicious!
I am interested in making this recipe. However , I am wondering why it is necessary to thaw the frozen meatballs since it is cooking for awhile. Thanks. It does look delicious!
Hi, Alexandra! I hope you’ll give it a try! You want to thaw the meatballs because if you try to bake the pasta with frozen meatballs throughout, it’s like trying to boil pasta with a bunch of ice cubes in the water. It will take everything a lot longer to come to temperature and bake through. 🙂
I made this today. Of course, I can NEVER follow a recipe exactly…it’s just not who I am. I only look up recipes for inspiration and then decide how I’ll do it. So…my tweaks: I put the pasta, sauce, and my homemade unsalted chicken broth (instead of water) in the oven for 30 minutes. Meanwhile, sauteed chopped onions on high heat in a cast iron pan just to get a bit of char on them…removed them, then sliced my Costco frozen (thawed) meatballs in half and gave them a char on each side in the same cast iron pan. Took the noodle mix out of the oven (the pasta wasn’t yet done and there was plenty of liquid left in the dish) and stirred in the onions and meatballs. Put the foil back on and baked for about 15 more minutes. Removed the foil….added the shredded cheese on top. Covered that with a mixture of 1 cup Panko bread crumb mixed with 1 tablespoon of melted butter and 1/4 cup grated parmesan cheese. Cranked up the oven to 500 degrees to melt the cheese and brown the panko coating. Took it out and sprinkled fresh sliced basil leaves all over the top. FANTASTIC! My husband, son, grandson, and I all agreed it’s a fantastic dish. One warning…some have asked about doing this in a crockpot. I haven’t but, since I had to leave it in the oven on ‘warm’ because my husband was very late from work, the pasta got a little ‘pasty’. I don’t think this would hold up in a crockpot. Blair…I’ll be trying more of your ideas!!
Hey, Debra! Your tweaks sound perfect!!! Thank you so much for sharing! The crumb topping is a great idea! You can never go wrong with some butter, cheese, and breadcrumbs. 🙂 So glad that you enjoyed the meal, and I hope that you’ll try some of our other dump-and-bake dinners as well!
Blair – I have a question- Can all the ingredients be mixed together in the pan in the morning, then refrigerated and then baked late afternoon?
I have never stirred it all together in advance because I worry that the dried pasta will absorb liquid as it sits and then might have a mushy texture after baking later.
If you want to get most of the dish ready in advance, I would stir together the meatballs and liquids in the dish and keep that in the fridge. Then you can just stir in the pasta and cover it right before baking.
Hope that helps, and enjoy!😊
I want to make this for a friend who just had a baby, I was kind of wanting her to have the option of eating it that night or putting it in the freezer if they aren’t going to eat it that night. Should I cook it completely and then bring it over, or should I just prep it? Would it heat up ok if I baked it fully in the morning and brought it over and then had her put it in her fridge til they were ready to eat at night?…how should I instruct her to reheat it? Thanks in advance!
Hey, Kristen! I know that I’ve had friends who have made this dish one night and then had good luck reheating it as leftovers after that. If you want to bake it in advance, I would suggest covering it with foil and baking it in a 350 degree oven for 20-30 minutes, or until just heated through.
Here’s the deal, though: I think that this type of dump-and-bake dish is best when it’s assembled just before baking. Since you’re using uncooked pasta, I think that the texture gets a little gummy if it sits around too long (in the fridge or even after baking as leftovers), so it’s just not my preference.
This is what I would do for your friend:
– Shop for all of the ingredients and put them in a nice reusable grocery bag. For instance, in the bag you can include the box of pasta, the jar of sauce, the frozen meatballs (measured out into the correct quantity), etc.
– I would also put a nice new casserole dish (as a gift) or a disposable foil casserole dish in the bag.
– Give her the instructions on how to stir everything together, tell her to cover it, and provide her with the baking instructions. Or just print out the recipe and include it in the bag!
– Then she can stir everything together in the dish and enjoy a fresh, homemade dinner for her family whenever she needs something easy — and you don’t have to worry about the quality of the meal for reheating.
I would also include a salad and a fresh loaf of bread or dinner rolls for her family to serve on the side. 🙂
Hi Blair,
I was wondering if this could be modified for the crockpot, or if it would be ok if I prepped it and put it in the fridge so it’s ready for my husband to just put it in the oven.
Can’t wait to try it!
Lisa
Hi, Lisa! I think that it could probably cook in a Crock Pot too, but I just don’t know what the exact timing would be since I haven’t tried it myself.
You can definitely prep it in advance — I just wouldn’t leave it sitting in the fridge for more than a few hours. The pasta will start to absorb the liquid as it sits, and I just think that the texture is a bit off once it does that. It’s not awful, but it wouldn’t be my first choice. 🙂
I am trying this for dinner. I have some picky eaters. So I like the fact the whole family can enjoy this. Everyone loves pasta and meatballs! Can’t wait.. Thank you so much for this recipe.
That’s great, Jasmin! I agree — you can’t go wrong with pasta and meatballs! 🙂
How many 10 yr.old boys would this serve in a 9×13 dish?
Sounds delicious and quick!
Hi, Martha! I would say about 6 boys. 🙂
I’m 9 months pregnant with my second child and making freezer meals for after the baby is born. I’m curious if anyone has tried this as a freezer meal; I’m thinking it would be best to cook and then freeze. Any suggestions?
Either way, this is going on the menu plan for next week!
Hi, Amanda! This recipe is a new mom’s best friend — so easy! I haven’t tried it as a freezer meal because I’ve always been worried that the raw pasta sitting in the liquid for too long will change the texture of the noodles (and maybe make them mushy)? I don’t know for sure…just a guess.
If you want to have the meal available for your postpartum days, I would suggest buying all of the ingredients and just keeping them on hand (the meatballs can stay in your freezer and the pasta and marinara can stay in your pantry). You can even freeze cheese to keep it fresh if you’re worried that you won’t have any in your refrigerator when you need it. Then it’s just a matter of stirring everything together when you’re ready to prepare the recipe, which only takes about 5 minutes. Even a tired new mom can handle that, I promise. 🙂
How much time do you think it would take in the oven if I put already cooked pasta in? I work almost every ight until after 6. The kids are dying when j get home. If I made this ahead of time and had the kids just pop it in the oven, dinner could be done before I get home. I am just not sure they would be able to check noodle for doneness if I use dry.
Hi, Heather! You can definitely use cooked pasta, and it should reheat at 350 degrees F in about 25 minutes (if you’re heating it right away) or in about 35 minutes if you’re cooking it directly from the refrigerator and it’s still cold. You will need to drastically alter the amount of liquid in the dish, though, because the cooked pasta won’t absorb the water like the raw pasta will. I would just use as much marinara as you like when stirring it all together, until it reaches the desired consistency. Cover to bake, and remove the foil at the end of baking to allow the cheese to brown.
I’m making this for a friend who needs a little help. What would you recommend for reheating instruction?
Hi, Katherine! Personally, I wouldn’t even cook it first. I would just stir everything together in the dish (prepping it for her), and then give it to her to bake fresh at her house.
If you would prefer to bake it before delivering it, I would suggest reheating instructions as follows: bake, covered, at 350 degrees for about 25-30 minutes, or until heated through. If she’s heating it straight from the refrigerator when it’s cold, it might take a bit longer. If she’s heating it from room temp, it should be warm within 20-25 minutes. Hope that helps! 🙂
Wanted to make this but cant find fully cooked meatballs in my supermarket, can I cook them in the dish first then add the other ingredients or is them being frozen essential to the cooking times and final texture of the meal? Should I cook them first, then freeze for later maybe?
Hi, Catherine! Yes, you can definitely use the homemade meatballs. The recipe actually specifies that the frozen meatballs need to be thawed before going into the casserole, so you don’t need frozen meatballs to prepare the dish. Your homemade version will probably taste amazing! Enjoy. 🙂
Hi! Love the dish. I was wondering can I make ahead and put in fridge/freezer? If so, what temp do you recommend rehearing and for how long? Covered or uncovered?
Sorry , I’m assuming your advice on these questions would be he best!
Thanks
Liza
Hi, Eliza! I’ve always been hesitant to assemble this dish in advance because I worry that the uncooked pasta might soak up too much liquid before it goes in the oven, resulting in a mushy or weird texture at the end. I’m not sure if this is the case since I haven’t tried it that way — just a guess.
That said, I have had many readers tell me that they enjoy the leftovers reheated. If you bake the dish and then reheat it, I would suggest reheating it at 350 degrees F, covered with foil, for about 20-30 minutes (or until warmed through). Hope that helps!
I loved the simplicity of this recipe. It’s super quick and it’s easy to have the ingredients on hand. I loved using Trader Joe’s for these ingredients. They have a 28oz can of marinara sauce which works perfectly AND if you don’t want to bother getting out a measuring cup, use the can! Anyway, I love that I can make sure to have these things on hand waiting for a busy night. Oh and I happened to have a bag of mozzarella but I usually don’t so I would buy a bag keep it in the freezer. I think it would defrost enough if you took it out when you start making the dinner. Oh and I would add a little salt before baking next time. Thanks for the easy recipe!
Great tips, Leah! Thank you! 🙂
I made this for dinner tonight and although it came out looking like the picture, it was bland and tasteless. Would not recommend. Sorry! 🙁
She gave a basic recipe. Based on taste you could add: salt, pepper, basil, red pepper, etc. Her sauce may be more season than yours. All cooks/families have different tastes.
Exactly!!! Thank you, Chrissy! 🙂
I made this tonight. I had to adjust baking time beacuse of the pasta i use. I swapped the water for beef/veg stock i had on hand. (i always stock on hand) i also mixed some cheese mozz and parm into the baking group. Total bake covered for was 45min and 10 min with cheese on top. I also chopped up my meatballs into quarters so it wpuld be more mixed with the dish (lots of mouths to feed over here)
nice article. thx.
Thanks, Ben!
Can you put all ingredients in a ziplock bag, except pasta, freeze it. Then thaw it and put it in oven to prep ahead of time?
Yes! I think that would work really well, Tia!
This was yummy & so easy!!! I need more dinners like this, usually you always have to cook something before adding. I used veggie rotini& it was great. Thanks!
Awesome! I’m so glad that it was a hit! I have so many other similar dump-and-bake recipes on the blog, so hopefully you can find some other new ideas. You can see a list of them here: https://www.theseasonedmom.com/?s=dump
Thank you so much, I’m excited to see! 😊
Do you know if this could be done in an instant pot? I have made this several times and just love it but would love to try in the IP
Hi, Janis! I’m still kind of a newbie with the Instant Pot, so I haven’t experimented with cooking pasta in it. I bet you could do it (I’ve seen other folks cook pasta in the IP), but I wouldn’t be able to give you any specific instructions for this particular recipe. Maybe I should add this to my recipe testing list! 🙂
This looks delicious. I am.making it now to take to a pot luck dinner at the American Legion. These guys love Italian pasta dinners. I try and find sometging different every week and this hits the make. I know they are just going to love it.
Wonderful! I hope that everyone enjoys it, Judy!
I do a version of this, but don’t even cook the meat. Just place ground turkey or beef in with pasta & cover it with the sauce. It turns out perfect every time. I even set it on the time bake while at church & it’s ready when we get home!
Yes! I have a lot of dump and bake recipes on the blog that use raw meat. It definitely works! 🙂
I can’t wait to try this. Sorry new cook here! I purchased pre made meatballs from the store that are raw and need to be cooked. Do I bake them in the oven first and then add them to this meal like in the recipe?
Hi, Beth! Yes, you’ll want to use fully cooked meatballs in this recipe. If you’re starting with raw meatballs, just bake them in the oven according to the package instructions. Then proceed with the recipe as written. Hope that helps, and enjoy!
Could you recommend how to adjust the recipe (if it would need any changes at all) if I wanted to add spinach or other vegetables, such as diced zucchini? I would think it would work if I just mixed the veggies in before baking, but I would appreciate any suggestions you may have! Also, I’m open to ideas of other vegetables you think would work with this meal, please.
Hey, Rachel! I think you can definitely add just about any of your family’s favorite veggies. Zucchini is a great idea! I would just stir it in with the rest of the ingredients right before baking. Enjoy!
This recipe looks great! I am trying it tonight and am so excited! I do have one question; Could I use veggie-based noodles and still cook for the same time, or does the recipe call for normal noodles?
Hi, Devan! This recipe calls for regular noodles, so I haven’t tested it with veggie-based noodles. Are you referring to dry pasta noodles, or something like zucchini noodles? If you’re using zucchini noodles, then the recipe will not work because you need a dry pasta to absorb most of the liquid. If you’re using a more traditional dry pasta, it should work fine — so long as the cooking time for the dry pasta is about the same as the short pasta used in the recipe. Hope that helps!
Could this be made in a crock pot?
Hi, Elizabeth! Yes, I think it could, but I’ve never actually tried it myself, so I couldn’t give you any specific cooking times. Just be careful not to overcook the pasta in the slow cooker or it will become mushy.
I had a idea for a pre-Thanksgiving dinner, work in the kitchen kinda night. I ran into your site by accident and so happy I did! My youngest just arrived from his duty station for the holiday and wifey isn’t home from work. I threw this together exactly as you have it. We really like this so much that it will definitely be a quick go to in the future. I personally loved it so much I signed up for your newsletter. Yes ma’am this old man is the cook in this house, gotta keep honey happy!!! Thank you for this fabulous easy recipe and looking forward to spending more time on your site. Happy Thanksgiving 2018 to you and your family!
Hi, Michael! I’m so glad that you and your family enjoyed the dinner. Thank you so much for your kind words, and happy Thanksgiving to you as well!
Loved this. Have to say, anytime I do not have to boil pasta first, I’m in! Look forward to trying many more of your recipes, mainly for quick weeknight meals.
Awesome! Thanks, Stella!
Hi,
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This was really yummy and easy! I didn’t have rotini so I used farfalle and it was still really good! I served with garlic Texas toast
Sounds perfect! Thanks, KJ!
This recipe is a definite keeper. I doubled the recipe for a pot luck and added a bag of Italian vegetables. Came out great.
Great! Thanks, Gail!
Thank you so much for all your great receipts!! So helpful and yummy!!
Thanks again!!
Could you use Alfredo sauce instead of marinara?
Yes! I’ve made a similar recipe with Alfredo sauce, which you can see here: https://www.theseasonedmom.com/dump-and-bake-chicken-alfredo-pasta-casserole/
Enjoy!
I needed a dish to take to a friend who had a death in the family. As I had never made this before, tried it out first on my own family. Followed recipe exactly and it turned out great. My 12 year old asked if I could make it every week. Will be making it again tomorrow to take to my friend. Thanks for this easy but tasty recipe!
That’s wonderful, Kristine! Thank you!
Made this exactly as written and we both enjoyed it very much! So fast and easy to make–love that! I often find that the prep time given in recipes is less than what it takes me to prep, but not this one! In fact, it was prepped and ready in about five minutes–before my oven was even preheated! Makes a lot so plenty for leftovers which we love. Thanks for another great recipe Blair!
Awesome! Thanks, Norma! I’m so glad that you enjoyed the recipe. 🙂
A wonderful recipe, thanks for sharing your information. Not a good cook, but i’m gonna try this one.
Thanks!
I’m not the greatest cook and always question myself. I’m going to try this recipe for the first time. Are the noodles suppose to be completely submerged in the water/marinara or will this still cook appropriately because the tin foil will be covering it? I feel embarrassed asking.
Hi, Elicia! It’s not a silly question at all! You want almost all of the noodles submerged, but it’s totally fine if some are sticking out. You can give it a stir during the cooking time to make sure that everything cooks evenly, if you like. Enjoy! 🙂
Love this! It has become my go-to meal to make when I didn’t have a plan and I need something easy that I know the kids will love. It is my son’s favorite meal!
That’s awesome! Thank you so much, Jessica!
I made this last night and hubby and I loved it. Thank you so much for sharing this recipe.. It’s definitely going into rotation at our house.
P. S.
I look at most cooking times as an estimate. Even when baking, I know my oven occasionally has a temperature tantrum and I bought a thermometer that lives in the oven now. I also live at 6,000 ft elevation and that has its own issues. I guess my point is that a few minutes either way for an oven is just a normal thing. Just enjoy the cooking and don’t worry about it. Cooking shouldn’t be a worrisome chore. Go forth and enjoy it 😊❤️
I totally agree! Thank you so much< Karyn!
Just made this tonight, it was great! Made it with all gluten free ingredients and added veggies to it, was a huge hit with family!
Thanks
Wonderful! Thanks, Melissa!
This was so good!! I followed the directions exactly and it turned out perfectly. Tasted great and I loved how easy it was – it’s a big win when there’s not a pile of dishes to clean up after!! Instead of stressing over dinner, it took care of itself in the oven and allowed me to be outside with the family playing on a beautiful night. Thanks again!
That makes me so happy to hear, Kim! Thanks for your note. 🙂
I just made this dish and it turned out perfect. Baked at 425 for 35 minutes covered. Removed the foil and put the chees on top and baked for 5 minutes. So delicious.
Awesome! Thanks, Joyce!
I just made this tonight. I actually had rotini pasta but I bought a box of “miniature spaghetti” from Safeway and have been trying to figure out a good recipe to use it in…this was it!!! I did take the advise I had seen in comments so I set the timer to 45 min initially which was perfect so I put the cheese on top and baked for another 10 min. It was a tiny bit mushy but certainly not enough to change anything for the next time. Thank you for an easy and awesome recipe!!! The best part was spending precious time (which is few and far between) with the family while dinner was doing itself!
Thanks, Kelly! So glad that you liked it! 🙂
This dish looks amazing!! My son loves pasta and meatballs. I am wondering if this is something I can do in the crockpot? It has been so hot lately and having the oven on at 425 is not sounding amazing at all. I know the pasta would have to go in last minute to prevent mushiness. Any suggestions?
Hi, Alicia! Yes — this should work in the Crock Pot; however, you’ll want to put the pasta in when it’s dry (don’t cook it first) so that it can absorb the liquid and cook in the pot. The key with any slow cooker pasta recipe is to make sure that you don’t over cook the pasta and make it mushy. It’s difficult to know how long the pasta will need, since every slow cooker runs at slightly different temperatures. I would suggest simmering the meatballs and liquid for a couple of hours on LOW. About an hour before you’re reading to eat, turn the pot to HIGH and add the dry pasta. I’m guessing it will take about an hour on high for the pasta to become tender, but you really just need to watch it. Again, I haven’t tested this myself, so it’s just a guess at this point. I hope that helps! 🙂
Oh my goodness. 1106mg sodium for a serving. That is not what my family is eating no matter how delicious it is! Maybe if you made your own spagetti sauce it is possible. It does look really good though!
Hi, Shelley! Frozen meatballs also include a lot of sodium, so if you’re trying watch the sodium intake, you could use homemade meatballs instead.
You’re right, Shelley. I am on a sodium-restricted diet too, and 1,100+ mg of salt is nearly my entire day’s allowance. So I’ll try this recipe BUT with no-salt-added pasta sauce (yeah, it is out there — just gotta Google it) and instead of pre-made meatballs I’ll use (pick one) browned hamburger, shaved steak or chicken (both sold by the package in our local grocery — very low sodium), browned ground turkey, etc.
Plan to make it tonight but only have larger (shell ) noodles. Would it work if I cook longer and would I need to use more water because of the size of the noodles?
Thanks
Hi! The cooking time will depend on the cooking time suggested on your box of larger shell noodles. Rotini (which I used here) has a suggested cooking time of 8-12 minutes. If your box of shells calls for a similar cooking time, then you should be able to bake the casserole for the same amount of time as the rotini. If your box of shells has a longer suggested cooking time than the rotini, then you’ll want to add time to your casserole. The amount of liquid that you use shouldn’t have to change, assuming that you’re still using 1 lb. of pasta. Hope that helps, and enjoy!
This is the first recipe I have ever successfully followed. It was a hit with my boyfriend, but his son didn’t care for it. That doesn’t mean I am taking away any stars and I’m head over heels in love with this since I can *actually* make it!!! I’m soooo proud of myself, too! I made it again tonight. I took his 10 year old son’s criticism seriously though and here are some things to consider: it IS a casserole so it’s pretty fool proof. His son thought the flavor was kinda bland. I realized a few things (I’m NO cook so this isn’t to tear this apart. It’s to help a beginning home cook like myself)….
I needed to change the actual pasta sauce I chose —original one had no flavor. I needed to add Italian seasoning and garlic. I also substituted one cup of the water for more sauce (buying 2 jars)… then I added a bit more sauce once it was all stirred up. The liquid ratio worked to cook the noodles both times but this time the flavor is more robust.
I used mozzarella last time and it was seriously way too bland.
Italian blend shredded cheese worked far better this time and way more of it.
One final note, I used breadcrumbs that I had tossed with olive oil, Italian seasoning, garlic and Parmesan shaky cheese and topped with that for last 5 minutes of baking.
I feel like I can actually cook now and I feel way more comfortable in the kitchen. Thank you for this awesome kick start recipe!!!!!
This totally warms my heart, Megan! You can totally cook! I have so many recipes on this site that are equally simple (many are called “dump-and-bake…”), so hopefully you can find even more success in the meals ahead. Thanks for your note, and I bet those breadcrumbs on top were delicious!
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I was on diet. But this made me feel like cheating. Now am gonna try this.
good recipe. i’m loving it.
Thanks for sharing this valuable information…
i made the dump and bake meatball casserole tonight. It was delicious. I did treak it. I fried hamburger rather than the meatballs and added a can of sliced black olives.