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.
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!
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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! 🙂