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.
If you use the precooked smaller meatballs, there is NO reason to thaw them. They heat right up. Also, one can use any sauce. I used a 27 oz. jar of creamy butternut squash sauce (Target sells it under their private label brand)with chicken meatballs and the pasta and it was more than delicious! Complementary herbs for the sauce include parsley, nutmeg/cinnamon, sage and oregano which add delicious flavoring. In place of 3 total cups of water, I replaced 1/2+ cup of that with white wine.
This version turned into something richer and elevated!
Sounds delicious, Lewis. Thank you for those tips!
Great and very easy recipe! We love it. I added Parmesan and Romano cheese with the mozzarella on top plus extra Italian seasoning in the casserole.
Thank you, Karla!
Looks good
Thanks, Diane! I hope you’ll get to try it!
Fair. It’s not quite as good as lasagna but is a good quick approximation. If you’re use to Pasta Roni or hamburger helper etc. It’s about the same bracket. But you could easily dress it up with sauteeing onions etc. It was super fast to put together. Thank you.
Thanks, Job. You’re right — it’s definitely meant to be an easy, shortcut meal for busy nights. It can’t compete with a pan of made-from-scratch lasagna, but it’s definitely a lot quicker! 🙂 Feel free to “dress it up” as much as you like — take the base inspiration and get creative. I’d love to hear if you try it again with other ingredients!
Cut in half for 2 was
If I cut recipe in half, does the cooking time change? Forgive my ignorance! Can’t wait to try.
We recommend checking the recipe after 30 minutes if you cut it in half, and keeping a close eye on it as it bakes!
Sooooooo yummy & easy! Since we’re a family of three, we halved the recipe and baked it in an 8×8 dish. It was the perfect amount for us.
I’m so happy to hear that! Thank you, Carolyn!
Delicious as is and so easy.
Thank you! We’re so glad you enjoyed it.
Easy and delicious. Thank you!
We’re so glad you enjoyed it, Caitlin!
I have made this recipe several times with several different types of pasta. Pasta never cooks properly. Last time I made it had to bake it for almost an hour for the noddles to even be soft enough to eat and then it was very starchy
Can I use freshly homemade baked meatballs in this recipe? Would the cooking time be different?
You should be able to! We don’t recommend altering the cook time as it’s necessary for the rice to cook. If you’re worried about the meatballs drying out, you may want to heat them up separately and stir them in after. Or, add them the last few minutes of baking just to warm. Hope that helps!
So…. No carbs?
I LOVE this recipe! I make it on nights that my mom is burnt out with cooking and it’s super duper easy. I do tend to add Italian seasoning to it just to give it some extra oomph, but it’s really tasty.
Thank you, Max! That’s so nice of you to do.
Simple and delicious! I used plant-based meatballs and cheese since the hubs and I are vegetarian and vegan and it turned out perfectly. I love dump and bake recipes. Saves so much time and I don’t have to stand at the stove. This is the second time I’ve made this and it’s been a hit both times.
Thank you, Tracy! That’s so good to hear. Happy New Year!
Easy and can be made from things I already had available.
My husband liked it which is important
it needed salt and next time I make it I will add some seasonings
It was probably a little bland for our taste because I had a cheaper speghetti sauce than usual
I will definitely make it again
Thank you, Devona. I’m so glad that your husband approved!
Hi, Blair. I’m hoping you can help me trouble shoot my experience yesterday. First time I’ve been disappointed in one of your recipes but I made several changes so it may have been my fault. The long and short is that when I removed the casserole from the oven much of the pasta was underdone, with the liquid largely gone and it seemed, overall, very dry and not very saucy.
First, I used whole-grain penne which I have done before with satisfactory results in your Cheesy Chicken Penne Pasta. One difference is the recipes is this one has no vegetables. When using whole-grain pasta with no vegetables should I add more liquid? How much? Another cupful?
Also I didn’t use water. Instead I used half a cup of wine and two and a half cups of beef broth. Was that a mistake for some reason?
Finally, I used about 10ounces of meatballs instead of 14. Would that make a difference?
Also I used a deep Pyrex casserole which is the same diameter as a 3 quart but about half again as deep, about 5 quarts. Would that have made a difference?
Thanks so much for your help. It’s so good to know you will answer me and help me as you can!
First,
Hi, Marion! I’m assuming that it was the whole grain pasta. This recipe was specifically tested with and designed for regular white pasta, which usually has a different cooking time and behaves differently than whole grain pasta. I know some folks have luck with gluten-free/whole grain/other varieties, but in general I don’t recommend using those because they will typically not give you the same results. I would bet that the whole grain pasta needed a longer cook time and more liquid than the regular pasta. Since I haven’t tested it with the whole grain pasta, I’m afraid that I can’t offer specific instructions.
I don’t think that the deeper dish, fewer meatballs, or different cooking liquids should be an issue. Sorry it wasn’t a success!
Thanks for your feedback, Blair!
Hi Blair.Pasta is already cooked.Do I avoid the water and how long to bake and temp?
Hi, Andy! Yes, you won’t need the extra liquid. Just toss all of the ingredients together in the dish and bake until hot and bubbly — maybe 350 degrees F for about 25-30 minutes.
You posted some great recipes, thank you.
Thank you, Patricia! We’re so glad you enjoy them.
I ended up needing to leave it in the oven covered for an extra 10 minutes because the noodles were still a little crunchy after only 35 minutes. Otherwise, this was a super easy dinner to make and my family liked it a lot!
Thank you, Ellie! We’re glad you were able to make it work for you.
it’s easy and fast to make. Just love it