Dump and Bake Meatball Casserole Recipe

There is something incredibly satisfying about a comfort meal that comes together effortlessly yet tastes like it took hours of love and care. The Dump and Bake Meatball Casserole Recipe is exactly that kind of dish, perfect for busy weeknights or casual family dinners. Imagine tender Italian-style meatballs nestled in a rich, savory marinara sauce with perfectly cooked pasta and a generous blanket of bubbly, golden cheese on top. This one-pan wonder brings together bold flavors and inviting textures, making it an instant favorite that your whole family will ask for again and again.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and the balance of its core ingredients. Each addition plays a crucial role in building layers of flavor and texture that truly shine through after baking.

• 1 lb frozen fully cooked Italian-style meatballs: Using pre-cooked meatballs saves time and ensures tender, juicy bites.
• 12 oz uncooked short pasta (penne or rotini): Short pasta shapes hold sauce well and bake evenly in the casserole.
• 3 cups marinara sauce: Tomato-based sauce that adds vibrant flavor and moisture.
• 2 1/2 cups low-sodium beef or chicken broth: Provides savory depth and helps cook the pasta through baking.
• 1 cup water: Adds just the right amount of liquid for perfectly tender pasta.
• 2 cups shredded mozzarella cheese: Melts beautifully for that classic gooey topping.
• 1/2 cup grated Parmesan cheese: Adds a nutty, sharp finish to the cheesy crust.
• 1 teaspoon Italian seasoning: A blend of herbs to boost that authentic Italian flair.
• 1 teaspoon garlic powder: Infuses savory, aromatic richness into the dish.
• 1/2 teaspoon onion powder: Enhances flavor complexity without overpowering.
• 1/2 teaspoon salt: Balances all the ingredients perfectly.
• 1/4 teaspoon black pepper: Adds a subtle kick and depth.
• 2 tablespoons olive oil: Used to grease the pan and drizzle over meatballs for richness.
• 2 tablespoons chopped fresh parsley (for garnish): Adds a burst of fresh color and brightness.
• 1/4 teaspoon red pepper flakes (optional, for serving): For those who love a bit of heat to contrast the creamy cheese.

How to Make Dump and Bake Meatball Casserole Recipe

Step 1: Preheat and Prep Your Baking Dish

Start by heating your oven to 375°F (190°C) and giving your 9×13-inch baking dish a light greasing with olive oil or nonstick spray. This helps prevent sticking and adds a subtle richness to every bite.

Step 2: Combine Pasta and Liquids

Drop the uncooked penne or rotini directly into your baking dish. Then, pour over the marinara sauce, beef or chicken broth, and water. This mix will hydrate the pasta during baking, so no pre-cooking is necessary!

Step 3: Season the Casserole Base

Sprinkle in Italian seasoning, garlic powder, onion powder, salt, and black pepper. Give everything a good stir to coat the pasta evenly and ensure each bite is bursting with flavor.

Step 4: Add the Meatballs

Scatter your frozen meatballs across the pasta mixture, gently pressing them in so they’re nestled partly in the sauce and liquid. This will allow them to warm through and soak up delicious flavors.

Step 5: Drizzle Olive Oil

Drizzle the remaining olive oil over the top to enrich the casserole and help develop a beautiful crust during baking.

Step 6: Bake Covered

Cover the dish tightly with aluminum foil and pop it in the oven. Bake for about 35 minutes or until the pasta is just tender when you check the center of the dish.

Step 7: Stir and Check Pasta Texture

Carefully remove the foil and stir the casserole gently. If it seems a bit dry, add a splash of hot water or broth and stir again to loosen everything up.

Step 8: Add the Cheese Toppings

Sprinkle shredded mozzarella evenly on top, followed by grated Parmesan cheese. This layering will create that ooey-gooey, golden finish everyone loves.

Step 9: Bake Uncovered to Melt Cheese

Return your casserole to the oven uncovered and bake for another 10 to 15 minutes, or until the cheese is melted, bubbly, and lightly browned around the edges.

Step 10: Let It Rest Before Serving

Once out of the oven, give the casserole 5 to 10 minutes to rest. This helps the sauce thicken slightly and allows the pasta to set, making it easier to serve.

Step 11: Garnish and Serve

Top with freshly chopped parsley and a pinch of red pepper flakes if you like a bit of heat, then dive in while warm and comforting.

How to Serve Dump and Bake Meatball Casserole Recipe

Garnishes

Fresh parsley adds a lovely pop of color and brightness that contrasts perfectly with the rich sauce and melted cheese. Red pepper flakes are a fantastic option if you want to introduce a spicy kick that amps up every bite.

Side Dishes

To balance this hearty casserole, serve with a crisp green salad dressed lightly with lemon vinaigrette or a basket of warm garlic bread to soak up any extra sauce. These sides keep the meal fresh and complement the casserole’s richness beautifully.

Creative Ways to Present

For a fun twist, try baking this Dump and Bake Meatball Casserole Recipe in individual ramekins for personalized servings. You can also sprinkle some fresh basil or oregano on top just before serving to add a fresh herbal note that smells as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and keep them in the refrigerator for up to 3 days. The flavors meld even more as it rests, making for a delicious next-day meal.

Freezing

This casserole freezes wonderfully. Freeze portions in airtight containers or foil-wrapped pans for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for 15 to 20 minutes until warmed through and the cheese is bubbly again. You can also microwave individual servings but cover them to keep moisture in and prevent drying out.

FAQs

Can I use fresh meatballs instead of frozen fully cooked ones?

Absolutely! If you prefer fresh meatballs, just make sure they’re cooked through before adding them to the casserole, or extend the baking time so they cook completely in the oven.

What type of pasta works best for this recipe?

Short pasta shapes like penne or rotini are ideal because they hold the sauce well and cook evenly in the casserole without getting mushy.

Can I make this recipe vegetarian?

Yes! Substitute the meatballs with your favorite vegetarian or plant-based meatballs, and use vegetable broth instead of beef or chicken broth to keep it plant-friendly.

Is it necessary to cover the casserole during the first baking? What happens if I don’t?

Covering traps steam that cooks the pasta evenly and keeps the casserole moist. Baking uncovered initially may result in dry pasta and uneven cooking.

Can I add extra vegetables to this dish?

Definitely! Chopped bell peppers, mushrooms, or spinach can be stirred in with the pasta and sauce before baking for a veggie boost that adds color and nutrition.

Final Thoughts

If you’ve been searching for a hearty, fuss-free dinner that brings everyone to the table, the Dump and Bake Meatball Casserole Recipe checks every box. It’s a reliable crowd-pleaser, bursting with comforting flavors and simple enough for any skill level. Give it a try—I promise it’ll become one of your new favorite weeknight meals that your family will adore as much as I do!

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