You don’t even have to boil the pasta for this easy dump and bake meatball casserole. With just 5 simple ingredients and 10 minutes of prep, family-friendly weeknight dinners don’t get much better!
If you love easy baked pasta dinners, try our dump-and-bake pizza casserole and this 3-cheese baked ziti, too. You’ll find even more favorites in our collection of best pasta bake recipes.
Table of Contents
Before You Get Started
A few quick tips to make sure your meatball casserole turns out perfectly:
- Use fully-cooked, thawed meatballs. Thaw frozen meatballs in the refrigerator before adding them to the casserole. Starting with fully-cooked meatballs (not raw) is important, because raw meatballs can release too much grease into the dish and may not cook through evenly by the time the pasta is tender. I prefer smaller “cocktail-size” or “bite-size” meatballs because they’re easier to eat and distribute more evenly throughout the casserole.
- Pick a high-quality marinara sauce. With only 5 ingredients in this recipe, each one really matters. A flavorful marinara will make a big difference in the finished dish. I like Rao’s brand, but any pasta sauce you love will work.
- Choose the right pasta shape. Rotini is my go-to for this casserole, but penne or elbows work well too. Just make sure the package lists a similar cooking time (about 7-8 minutes). A pasta with a longer cook time, like rigatoni, will need a few extra minutes in the oven.
How to Make Dump and Bake Meatball Casserole
This is one of the easiest dinners you’ll ever make. Everything goes into one dish, no boiling required, and the oven does all the heavy lifting.
Step 1: Mix Everything Together
Preheat your oven to 425°F and spray a 9 x 13-inch baking dish with nonstick cooking spray. Whisk together the marinara sauce, water, Italian seasoning, salt, garlic powder, and onion powder directly in the dish.
Add the uncooked pasta and thawed meatballs, then give everything a good stir.
Use your hands or a spoon to gently press down, submerging as many of the noodles in the sauce as possible. It will look really watery at this stage, but don’t worry! The pasta absorbs a lot of that liquid as it bakes, and you’ll end up with a rich, thick tomato sauce by the end.
⇢ Want to add veggies? Stir in a handful of sliced mushrooms, diced bell peppers, or baby spinach before baking. Fresh vegetables will release a bit of moisture as they cook, so keep an eye on the timing.
Step 2: Cover and Bake
Cover the dish tightly with aluminum foil and bake for 35 minutes. A tight seal is key here because the trapped steam is what cooks the pasta. If the foil isn’t secure, the liquid can evaporate and leave you with crunchy noodles.
After 35 minutes, remove the foil and give the casserole a gentle stir. Taste a piece of pasta to check doneness. It should be al dente (firm but almost done). If it’s still too hard, just cover the dish again and pop it back in for another 5-10 minutes.
⇢ Baking time will vary depending on your pan type and oven. Glass or ceramic dishes take longer than metal pans, so check the pasta and adjust as needed. You’ll know it’s ready when the noodles are tender and most of the liquid has been absorbed.
Step 3: Add the Cheese
Sprinkle 2 cups of shredded mozzarella (or Italian blend cheese) evenly over the top.
Return the dish to the oven, uncovered, for 5-10 more minutes, just until the cheese is melted, bubbly, and the pasta is perfectly tender.
⇢ Don’t overcook the pasta. Once the cheese goes on, the casserole only needs a few more minutes. Overcooked noodles will turn gummy and mushy, so keep an eye on it during this last stretch.
Step 4: Garnish and Serve
Let the casserole rest for a couple of minutes, then finish with a sprinkle of fresh basil or parsley for a bright pop of color. Extra grated Parmesan cheese on top is always a good idea, too.
Cooking for a smaller family? Cut all of the ingredients in half and bake in an 8-inch square pan. Check the pasta after 30 minutes, as it may be done slightly sooner.
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
What to Serve with Meatball Casserole
This casserole is hearty enough on its own, but a few simple sides round out the meal nicely.
Bread:
Salad and Veggies:
Storage and Reheating
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 liquid as it sits, so you may need to decrease the baking time slightly. Just watch closely so you don’t end up with mushy noodles.
Leftovers: Store in an airtight container in the refrigerator for 3-4 days. This casserole is best enjoyed fresh from the oven, as the pasta texture changes over time.
Reheating: Warm individual portions in the microwave for 1-2 minutes on high.
Freezing: I don’t recommend freezing this casserole. The pasta texture won’t hold up well when thawed and reheated.
This was absolutely excellent! A hit with the family and will definitely be adding to our favorites! Thank you so much!
– Heather
Frequently Asked Questions
Can I use raw or uncooked meatballs?
I recommend starting with fully-cooked meatballs. Raw meatballs can release too much grease into the casserole and may not cook through by the time the pasta is done. If you only have raw meatballs, brown them in a skillet or bake them in the oven first before adding them to the dish.
What kind of pasta works best?
Short pasta shapes with a 7-8 minute cook time work best. Rotini is my favorite, but penne, elbows, or bowtie pasta are all great options. Avoid very large shapes like rigatoni unless you’re willing to add extra baking time.
Can I double this recipe?
Yes! If doubling, use two separate 9 x 13-inch baking dishes rather than one oversized pan. This ensures the pasta cooks evenly and has enough room to absorb the liquid properly. The baking time stays about the same.
Can I add vegetables to this casserole?
Absolutely. Sliced mushrooms, diced bell peppers, baby spinach, or even thawed frozen broccoli all work well. Stir them in with the other ingredients before baking. Just keep in mind that some vegetables release extra moisture, so you may want to reduce the water by a couple of tablespoons or check the casserole a few minutes earlier.
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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
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
Originally published in September, 2015, this post was updated in March, 2026.
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!