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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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.
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. 🙂
Freeze the dry ingredients and label the bag with the amount and type of liquids to add before cooking. Liquids could be frozen separate.
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!
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!
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 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)
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! 🙂
nice article. thx.
Thanks, Ben!