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.
More ‘Dump-and-Bake’ Favorites
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.
Is the picture misleading, because step 2 of the recipe reads: “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.”, but plainly the picture shows a deep, not oblong baking dish,
Hi, Adele! I’ve used a number of different baking dishes for this recipe, and as long as you’re using one that’s about the same capacity as a 9 x 13 dish, you should be fine. Most folks have 9 x 13 in their kitchen, so that’s why the recipe uses that measurement. If you have a different shape 3-4 quart dish (as shown), that will be fine too. 🙂
Should the meatballs need to be frozen when you put the dish in the oven?
I have not tried the recipe yet so I could not give a rating.
I am sorry for the question I asked above. I came to your site to get the derby pie recipe (yum) and got busy looking at all of the other recipes. So I thought I had read through the ingredient list for the meatball casserole but after I sent that question I looked at the ingredient list again and saw that the meatballs need to be defrosted! Anyway, I can’t wait to make this recipe and try many others.
No worries, Margie! 🙂 I hope that you enjoy the recipes!
This was absolutely excellent! A hit with the family and will definitely be adding to our favorites! Thank you so much!
Thank you!
This is my daughter’s favorite so far
Thanks
Now a happy cook.
Yay! So glad that she approves, Brenda! 🙂
I was wondering if you can substitute regular sized meatballs for the mini meatballs? Would this work with penne pasta? Thank you.
Hi, Bea! Yes and yes! 🙂 You can definitely use the larger meatballs, and you can also use penne pasta. Just keep an eye on the penne — it should have a similar baking time to the rotini, but it may need a few minutes more or less. Enjoy!
Easy and Delicious!!!
I love not having to precook the pasta, making this a great “ lazy day” dish. For a heartier flavor I add a small can diced Italian style tomatoes, I drain the juice into large measuring cup then add water to equal the 3 cups. I had to add about 5 minutes or so to each phase of the cooking times. but I think this varies depending on size and shape of the baking dish. Could not find cocktail sized meatballs but the regular size works just fine. Thank you so much for this recipe, definitely a keeper!
Thanks so much for taking the time to leave a note with the details of your version, Frances! I’m glad to know that you enjoy the recipe. 🙂
This looks so good! What a great meal for a weeknight or to serve guests!
Thanks for sharing! Does it keep long?
Hi! It’s best enjoyed right from the oven. 🙂
I agree, Jane. I was also Leary about the sauce/water ratio. But I followed the recipe exactly. When it came out of the oven, some noodles were done and some were gummy and tasteless. I ended up opening another jar of pasta sauce to serve over the dish. After reading all these great reviews, I wonder what I did wrong?
Love how easy this is! Tastes great too! My family even ate the leftovers which is a miracle around here.
Thank you, Jamie!
Would give it a 10 if it were an option! I have actually made it twice now! It’s perfect! Not dried out or blah! I care for elderly people in their own homes and cook daily for them, this was a hit! And believe me when I say that is a gold star that isn’t easily achieved! This second time I added some pepperoni with the meatballs, it was excellent as well!
Thank you so much for sharing! And I plan to try your other dump bake recipes as well!!
Take care! Stay safe and PLEASE don’t stop sharing!!!
Thank you so much, Tisha! It makes me really happy to know that this recipe helps you get food on the table for so many others. Thanks for your kind note. 🙂
Can I use Spaghetti noodles? …my other option is Farfelle??
Hi, Laura! Sure — you can use either of those, you just might need to tweak the total baking time a little bit. The rotini has a suggested baking time (on the box) of 7-8 minutes. If your pasta shapes need longer (or shorter), just adjust the time in the oven accordingly. For instance, if your farfalle requires 11-12 minutes according to the box, then you might need to leave the casserole in the oven for longer than 40-45 minutes. I don’t know an exact time since I haven’t tested it, but I would try a total of 45 minutes first, check to see if the pasta is tender, and then put it back in the oven if it still seems firm. Hope that helps!
I was looking to make a new pasta dish, I am going to make this..thank you for sharing this…
Awesome! Enjoy, Natalie!
This meatball casserole looks so good, and I can’t wait to give it a go. I have honestly never bought store-bought frozen meatballs. If it’s possible, can you share any brands that are Blair approved? Thanks so much.
Hi, Gina! If you shop at Trader Joe’s (I don’t usually) they have some great frozen Italian meatballs. Whole Foods also has a great brand called Nature’s Rancher. Otherwise, I tend to buy what I can get at my small, rural little grocery store (where the options are limited) — either Rosina brand or Cooked Perfect brand. Enjoy!
This recepi is most defenately a keeper, was so easy and so tasty too, used a jar of marinara meatball sauce, I did everything the way you did it apart from when I got the mozzarella out I found out it was out of date so I had to use normal shredded cheddar and it was lovely (lots of cheese) the people who are saying it´s bland must be using some ghetto sauce with no flavour, my pasta cooked properly and evenly and I sent pictures of this last night to my daughter and a friend, they are both lazy cooks and they now both want this recepi and I hope you don´t mind me sharing it with them, thank you for posting this, can see me making this a lot when I´m tired and havn´t got a lot of time to mess around in the kitchen, take care 🙂 ps. my partner had 3 bowl fulls of this last night.
Thank you so much for your note, Rakel! I’m so glad for you to share the recipe with your daughter and a friend. Sometimes we all need a lazy option that doesn’t require much effort or too many ingredients! 🙂
Could I divide this into two casserole dishes and freeze one for later?
Hi, Jeanie! I’ve never actually tried freezing this casserole before baking it. I think it would probably work fine, though. You’ll need to either thaw it in the refrigerator overnight before baking, or bake for almost twice as long if you’re putting it into the oven still frozen. As the pasta sits in the liquid before baking, it will absorb some of the liquid and soften a bit…so it might have a slightly different texture. Again, it should work okay — it just might not be quite the same. 🙂
Can you do this with cooked ground beef rather than meatballs?
Sure! That should work well, too. 🙂
We used ground beef, seasoned to our liking. Worked great!
Awesome! Thanks, Lisa!
Do you have a slowcooker version?
Any idea on how long it will take in the slowcooker?
Hi, Vera! I don’t. I bet it would work fine in the slow cooker, but you just have to be careful with the pasta. I find that noodles are tricky in the Crock Pot because they can go from hard and undercooked to mushy and overdone quite quickly. Until you get the exact cooking time down for your specific slow cooker and your specific shape of pasta, it can be a guessing game where you just have to keep a close eye on the dish and turn it off as soon as the pasta is finished.
I just want to thank you for this recipe. I have had a few surgeries & complications from surgeries the past few months, & I have been leaning on this meal at least once a week while I am not up to much physically. I have even taught my seven year old to make it (I put it in the oven for her), & she is so proud she can make a real meal without help. It has been a lifesaver!
That’s amazing! I’m so glad to know that it’s been helpful and easy to prepare with your family. Hopefully you can try some of my other dump-and-bake dinners on the blog to get you through the rough days when it’s not easy to spend a lot of time cooking. Hope you’re feeling better soon!
Easy Peasy and tasty too! I added some seasonings that my family likes and used a good flavorful sauce. Followed the recipe as stated otherwise. The family really liked it. Came together quick and effortless. Will definitely go into the dinner rotation. Thanks for sharing!
Perfect! Thanks, Erika!
This is a very easy and good recipe! However the next time I make it I will use the next size bigger in the marinara sauce and add fresh mushrooms. Definitely a keeper!
Thanks, Kim!
Can I use regular pasta sauce for this? I’m also wondering if there are any veggies or other fillers you would suggest adding to this dish. Thank you for the recipe it’s perfect for a busy week!
Hi, Tanya! Yes, any tomato-based pasta sauce that you like will work fine. As far as the veggies go, I think you could really add almost anything that your family enjoys. If it’s something like broccoli or carrots that requires a longer cooking time, you might want to parboil or quickly steam the veggies before adding them to the casserole so that they’re soft by the end of the baking time. If you want to use a softer vegetable like frozen peas or frozen corn, I’d wait to stir that into the dish towards the end because they don’t need more than a couple of minutes in the hot casserole to soften up and warm through. Hope that helps, and enjoy!