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, 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
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 (16 ounce) package uncooked rotini pasta
- 1 (24 or 25 ounce) jar marinara sauce
- 3 cups water
- 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
- 2 cups shredded mozzarella cheese or Italian blend cheese
- Optional garnish: Parmesan cheese; fresh chopped herbs such as basil, oregano, or parsley
Instructions
- Preheat oven to 425°F. In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste; stir. Cover tightly with aluminum foil and bake for 35 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step. Sprinkle mozzarella over the top
- Bake uncovered for 5-10 more minutes, or until cheese is melted and pasta is tender.
- Garnish with optional toppings if desired.
Notes
Nutrition
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.
I’m so glad I came across your recipe! It was easy & effortless to make, and I used casserole elbows and shredded taco cheese which came out DELICIOUSLY! Thanks for sharing!
Thank you, Kimberly! I’m so glad that you enjoyed it!
Hi, besides defrosting the meatballs for almost a whole day, do you think you could partially cook them to prepare them for the casserole? Thanks for you help,
Christine
Hi, Christine! Sure, I think that would work fine! 🙂
I thought that too, Christine. I would bake the meatballs first at least partially.Going to try it!
Amazing!!!! Used my own homemade spaghetti sauce, with onions and mushrooms in it. Used Italian meatballs “Walmart brand” cooked for an extra 20 minutes. Amazing! Kids and husband loved it.
Sounds perfect! Thank you. 🙂
This is great! I loved the comment that said get your grand daughter to put it all together. My little helper will really enjoy preparing this recipe. I’ll make enough for her to take home for mom and dad. thanks so much for the inspiration…..I’m going to subscribe. LIKE! Thanks bay.
Thank you, Jeannie! I hope you enjoy the meal! 🙂
I just made this, so fast and simple, I cooked my for 45 minutes and 5 extra for cheese. It was so good and filling. The 3 cups of water was perfect
Thank so much for this great recipe
Sandy
That’s great, Sandy! Thank you for taking the time to come back here and let me know. 🙂
Do you think it’d be okay to do this in slow cooker for a 2 hrs in low?
Hi, Kristy! I think it would work in the slow cooker, but I don’t know the exact timing because I haven’t tested it myself. The tricky part about the slow cooker is making sure that the pasta cooks through until it’s tender, and then you turn it off right away. If you let the pasta cook for too long in the Crock Pot, it will get overdone, mushy, and gummy — which is obviously not ideal. As long as you’re home to keep a close eye on the pasta, the slow cooker would probably be okay.
Is this something that I can put in a casserole dish and let it sit in the fridge all day and then my husband can throw in the over when he gets home? If so… do I add the water and let it sit all day? I’m trying to figure out more meals for him to make while I’m working.
Hi, Elyssa! I haven’t prepped the dish that way, but I know other folks have done so. It should work fine! The pasta will soften a little as it sits in the liquid, so you may need to reduce the overall cooking time by a few minutes. You just don’t want to end up with mushy, overdone pasta at the end. Remind your husband to check it towards the end and pull the dish out of the oven as soon as the noodles are tender. 🙂
Excited to try this subbing the meatballs for veggie meatballs! Going to add fresh mushrooms too per another commenters suggestion.
Hope you enjoy, Lorena! Have a great weekend. 🙂
YUM! I work full time so time is tight at dinnertime and I’m always looking for a quick easy recipe, and this one definetly fit the bill. I couldn’t find mini meatballs but regular size worked just fine, I just didn’t add as many. 3 cups of water was the perfect amount. I used Rao’s marinara sauce and added a bit of Italian Seasoning and garlic before stirring and baking. Since I used a ceramic dish, the bake time was about 43-45 minutes, then I combined parmesan and mozzarella cheeses on top and baked uncovered another 10 minutes. Topped it off with basil. I think next time I might use Italian Cheeses instead of Mozzarella to give it more of a kick. We had leftovers the next day and all it needed was a bit more sauce tossed in and it was just as good. Doesn’t get any easier than this recipe, low prep time and quick bake time. definetly a keeper. Thanks for sharing!
Thank you, Michele! I’m so glad that it works with your busy schedule!
We loved this recipe! I used regular size meatballs and penne pasta. Toward the end of cooking time I stirred the casserole and felt it needed a second jade of sauce. I cooked it a few more minutes before adding the mozzarella.
Thank you, Diane!
Hello Blair. I was wondering if I could use some tomato paste with this? Thanks so much for the great recipe!
Juls
Hi, Juls! Yes, ma’am! You can definitely stir in some tomato paste (maybe start with 1-2 T) for a sauce with a more rich tomato flavor. 🙂
Just made this, it was so good! Added a lot of extra seasonings (crushed garlic, Italian seasoning, onion powder & a bit of red pepper flakes) Glad I did otherwise i think it would have a bit bland for my test. Will definitely be making this again!
Thanks, LeeAnn!
I followed your recipe, substituting gluten-free pasta and gluten-free meatballs. It was great!
So glad to hear that, Roy. Thank you!
My husband just loves this. He’s asked to make it at least once a week.
We’re so happy to hear this, Marie!
Thank you so much for sharing your gluten free adaptation!!!
You’re so welcome, Connie! We hope you enjoy.
This recipe is very easy to make, which I like. The flavor is pretty good.The only change I did was add in some Italian Seasoning. Will probably make again since it is quick to assemble.
I’m so burned out with cooking dinner on sports/activity nights and always looking for easy dinner ideas. I just discovered all of your Dump and Bake recipes. I’m so excited! Trying this one tonight!
I’m so glad they might be helpful! Hope you enjoy the recipes.
Homemade meatballs cooked in homemade sauce one night, and then followed the rest of the recipe the next night, made for a wonderful meal!!
Yum! Sounds perfect, Donna! 🙂
Chickpea Noodles results in a pile of mush. Haha. I’m guessing cooking time should have been adjusted but I just went for it.
Oh, darn! Well, now we know. Thanks for letting us know!
Made this for my daughter and I. As a single father, I love these easier recipes and we absolutely loved it. Thank you.
That’s awesome, Jeff! I’m so glad that you both enjoyed the meal!
Love,love,love❤️These recipes!!! Tks
Thanks, MaryAnn!
Could you substitute chicken broth for the water, for more flavor?
Absolutely! 🙂
I used a 30 oz. jar of Rao’s Marinara sauce (my favorite). I had no mozzarella so i used a cup of Kraft grated parmesan and a cup of Jarlsberg cheese that I shredded on my grater. Everything else was as you suggest iin the recipe. The dish came out perfect. It was excellent! I am definitely going to make this again.
Thank you so much, Claudia! We’re so happy you enjoyed it.
Okay, I cook; I don’t dump. But, this evening, I just didn’t want to face all the pots I’d have to wash using my usual method of making something akin to this. So, I tried your recipe, with trepidation. OMG!!! It was great! Thanks so much for expanding my horizons!
Thank you so much for trying it out, Maggie! We’re so happy you enjoyed the recipe.
I made this for dinner this evening, and was delightfully surprised with the recipe and the results. Can’t get any easier than this recipe for new cooks or old ones. Will definitely make this for some potlucks coming up in the next two months and take the recipe with me to share.
Thank you Blair for your recipes that you share with your followers.
02/06/23
Thank you so much, Linda! We’re so glad you enjoyed it.
Delicious and easy! This will definitely be in our rotation.
Thank you, Rebecca!