You don’t even have to boil the pasta for this easy dump and bake meatball casserole. With 5 simple ingredients, family-friendly weeknight dinners don’t get much better!
Table of Contents
If you love the ease of dump-and-bake dinners, be sure to try our popular pizza casserole, baked ziti pasta, dump-and-bake chicken broccoli rice casserole, this pesto alfredo chicken pasta, this shrimp marinara, this ravioli casserole, this pomodoro sauce, these kid-favorite sesame chicken noodles, and this dump-and-bake salsa chicken, too!
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!
– Jessica
How to Make Meatball Casserole | 1-Minute Video
I’m constantly trying to figure out how to serve my family a variety of dinners that are relatively nutritious, don’t require expensive or weird ingredients, can be prepped in minutes, and that everyone at the table will enjoy. This cheesy meatball casserole is absolutely one of those meals!
What to Know Before You Get Started
- If you don’t have rotini, you can substitute with other similar short pasta shapes such as penne pasta or elbows. Just pick a pasta that has a similar cooking time as the rotini (about 7-8 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven. For instance, rigatoni pasta will likely need a few extra minutes.
- Pick a high-quality, flavorful marinara sauce. With only 5 ingredients in the casserole, each individual ingredient is very important! A delicious sauce will yield a delicious meal. I like Rao’s brand, but any similar pasta sauce will work.
- Thaw frozen meatballs in the refrigerator before adding them to the casserole. I prefer smaller meatballs (sometimes called “bite size” or “cocktail size”) in this dish.
- Total cooking time will vary depending on the type of pan that you use and on your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and much of the liquid should be absorbed.
How to Make a Dump and Bake Meatball Casserole
Weeknight dinners don’t get much easier than a dump-and-bake meatball casserole! I’ve included complete cooking instructions in the printable recipe card at the bottom of the post, but here’s the overview:
- Combine the uncooked pasta, marinara sauce, water, and thawed meatballs in a greased baking dish. This is a great opportunity to add other seasoning, if you like.
- Give everything a good stir to make sure that it’s completely combined. You might even want to use your hands or a spoon to gently press down, submerging as many of the noodles in the sauce as possible. At this point it will look really watery, but don’t worry! The pasta absorbs a lot of that liquid as it bakes, so you’ll end up with a rich, thick tomato sauce by the end.
- Cover the casserole dish tightly with foil and bake for 35 minutes. Stir gently, and check to make sure that the pasta is al dente (almost done!). If it’s not, no problem — just cover the dish again and pop it back into the oven for 5-10 more minutes. Just be careful not to overcook the pasta, since you don’t want it to end up mushy and gummy by the end.
- Sprinkle cheese on top. Return the dish to the oven for a few more minutes, just until the cheese melts and the pasta is perfectly cooked.
- Garnish the casserole with herbs like fresh basil or fresh parsley for a bright, colorful touch. Extra grated Parmesan cheese is also delicious!
Serving Suggestions
Pair this cozy meatball pasta casserole with garlic bread, breadsticks, or focaccia bread; Caesar salad or a green side salad with red wine vinegar dressing; roasted broccoli, sauteed zucchini, or roasted yellow squash.
Preparation and Storage Tips
- Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the fridge overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
- Storage: This casserole is best enjoyed immediately from the oven. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this casserole because the texture of the pasta will not be great when thawed.
- Reheat individual portions of leftovers in the microwave for 1-2 minutes on high.
This was absolutely excellent! A hit with the family and will definitely be adding to our favorites! Thank you so much!
– Heather
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Dump and Bake Meatball Casserole
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
You don't even have to boil the pasta for this easy dump and bake meatball casserole! Just stir together 5 simple ingredients in one dish, cover, and bake for a cheesy, comforting weeknight dinner the whole family will love.
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (31-32 ounce) jar marinara sauce
- 3 cups water
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 (16 ounce) package uncooked rotini pasta
- 14 ounces frozen fully-cooked miniature (cocktail-size) Italian-style meatballs, thawed
- 2 cups shredded mozzarella cheese or Italian blend cheese
- Optional garnish: Parmesan cheese; fresh chopped herbs such as basil or parsley
Instructions
- Preheat oven to 425°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
- In the prepared dish, whisk together the marinara sauce, water, Italian seasoning, kosher salt, garlic powder, and onion powder.
- Add the uncooked pasta and the thawed meatballs to the dish. Stir to combine, spreading everything evenly in the sauce. Use a spoon to gently press the noodles down so they're submerged in the liquid as much as possible.
- Cover the dish tightly with aluminum foil. Bake for 35 minutes.
- Remove the foil and stir gently. Check the pasta to make sure it is al dente (firm but almost done). If the pasta is still too hard, cover the dish and return to the oven for 5-10 more minutes, then check again.
- Sprinkle mozzarella cheese evenly over the top. Bake uncovered for 5-10 more minutes, or until the cheese is melted and the pasta is tender.
- Garnish with Parmesan cheese and fresh herbs if desired.
Notes
- Thaw the meatballs first. Use fully-cooked frozen meatballs, thawed in the refrigerator before assembling. Raw meatballs are not recommended for this recipe.
- Cocktail-size meatballs work best. Smaller meatballs are easier to eat and distribute more evenly. Regular-size meatballs will work, but the smaller ones are ideal.
- Any meatball variety works. Turkey, beef, chicken, pork, or Italian-style meatballs are all great here. Pick your favorite!
- Pasta swaps: Penne, elbows, or bowtie pasta can replace the rotini. Choose a shape with a similar cook time (7-8 minutes on the package).
- Cover tightly with foil. The steam inside the dish is what cooks the pasta. If the foil isn’t sealed well, the liquid will evaporate and the noodles won’t cook through.
- Pan type affects baking time. Glass or ceramic dishes take longer than metal pans. Always check the pasta for doneness before adding the cheese.
- For extra flavor: Try a pinch of red pepper flakes for heat, replace 1 cup of the water with red wine, or substitute low-sodium beef broth for all of the water.
- Half batch: Cut all ingredients in half and bake in an 8-inch square pan. Check pasta after 30 minutes.
- Make ahead: Assemble the casserole up to a day ahead and refrigerate. You may need to slightly decrease baking time since the pasta will start absorbing liquid.
- Storage: Leftovers keep in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes. Freezing is not recommended.
Nutrition
Serving: 1/6 of the casseroleCalories: 442kcalCarbohydrates: 50gProtein: 24gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 54mgSodium: 1184mgPotassium: 640mgFiber: 4gSugar: 6gVitamin A: 641IUVitamin C: 8mgCalcium: 269mgIron: 3mg
The Best Meatball Casserole Recipe Variations
- I like to use smaller cocktail-size meatballs in the casserole because they’re easier to eat. That said, you can substitute with larger regular meatballs if that’s what you have available.
- Turkey meatballs, Italian meatballs, beef, chicken, or pork meatballs will all work. Pick your favorite!
- I use frozen meatballs for convenience, but fresh, fully-cooked meatballs are also fine in this recipe.
- For other twists on this recipe, try a dump-and-bake creamy tomato pasta with turkey meatballs, this dump-and-bake veggie and meatball casserole, and these dump-and-bake tortellini and meatballs.
- Cooking for a Smaller Family: Cut all of the ingredients in half and bake the casserole in an 8-inch square pan. Check the pasta after 30 minutes, as it may be done slightly sooner than the larger pan.
More Dump and Bake Recipes to Try
Dump-and-Bake Chicken Alfredo Casserole
45 minutes mins
Dump-and-Bake Shrimp Alfredo
1 hour hr 5 minutes mins
Dump-and-Bake Chicken Parmesan Casserole
50 minutes mins
This recipe was originally published in September, 2015. It was updated in November, 2024.
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. 🙂
I did this In the crock pot and it turned out amazing. I threw everything in and turned it on low for approximately 5-6 hours and it was perfectly done. Noodles weren’t mushy. It was devoured.
That’s awesome, Bre! Thanks for taking the time to leave a note and let me know! I’m so glad that it also works in a Crock Pot!
This is a great recipe I made it and enjoyed it too I would like to know instead of frozen meat balls can I do meat balls made from ground Italian sausage
Thank you, Christy! Yes, sausage meatballs should work fine.
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!
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! 🙂
I added fennel seeds, a bit of cayenne, dried basil and garlic powder before baking. I used provolone cheese on top and served with good quality parmesan.
Easy and tasty. 5 stars.
Sounds perfect, Scott! Thanks for taking the time to let me know!
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
do you both use convection ovens? just a thought on cooking times…
Flavor tip: use chicken broth instead of plain water
Yes, that definitely works well! Beef broth is also a nice option, and you can add a splash of red wine to replace some of the water as well.
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!
How much water do you add? I didn’t see any measurements for the ingredients?
Hi! There’s a full recipe card with ingredients and instructions at the bottom of the post. You’ll need 3 cups of water. Enjoy!
It’s in the oven now and smells amazing. Taking a little longer to cook because I used larger pasta.
Great! Enjoy, Alice!
I used Cattelli gluten free fusilli, kosher salt and 2 cups from a package of mixed shredded cheese – mozzarella, provolone, Gouda and parmesan. Worked perfectly!
So great to hear, Jim. Thank you!
Making this right now (12 o´ clock in Belgium).
Folding laundry whilst waiting.
Win-win.
I love your dump-and-bake recipes!
That’s amazing, Vera! I love these recipes for the same reason. I’m so glad that you continue to enjoy this old favorite!
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!
I never precook my noodles. Instead, use regular pasta and just add water then cook as usual.
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! 🙂
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!