Meatball Casserole
This easy Dump and Bake Meatball Casserole is whipped up in just one baking dish, making clean-up a breeze!
This meatball casserole recipe takes 60-90 minutes to make from start to finish depending on the type of meatballs you use. Most of it is hands off time, which is the key to a low-effort dinner recipe. I use the fresh pre-made meatballs found in the meat section of the grocery store.
If you prefer homemade meatballs, sub in your favorite meatball recipe. For a version using ravioli, check out my Baked Ravioli recipe.
Ingredients
Here are the ingredients required to make meatball casserole. Check the recipe card below for the complete list:
- Meatballs – fresh, homemade or frozen all work well. Just make sure they’re thawed and cooked.
- Pasta – pasta shapes that work well: ziti, penne pasta, rotini pasta, and rigatoni.
- Marinara Sauce or Spaghetti Sauce – Use any store-bought or homemade spaghetti sauce (How To Make Spaghetti Sauce) or Sugo.
- Cheese – Shredded mozzarella cheese is my go-to, but Monterey Jack would be great.
- Milk – if you don’t have milk on hand, just use more beef broth or water.
- Onion – omit if you don’t care for onion. Or you can use more onion powder.
- Optional Garnishes – fresh basil or fresh parsley
How to Make Dump and Bake Meatball Casserole
Here’s a quick overview showing how to make this casserole with meatballs. For the complete list of instructions, see the recipe card below.
Assemble the Casserole: In a 9×13 inch casserole dish, stir together the uncooked pasta, marinara sauce, water, milk, and spices. Nestle the meatballs in the mixture, spacing as evenly as possible.
Cover: Cover the dish tightly with aluminum foil.
Bake the Casserole: Bake the casserole for 40 minutes. Uncover, stir, and check the pasta for doneness. Cover and place back in the oven for five more minutes if the pasta isn’t quite done.
Add the Cheese: Uncover the casserole, sprinkle mozzarella cheese over the top, and bake for 5-10 minutes, until the cheese is melted and bubbling.
Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for 10 minutes. Garnish with fresh basil if desired, then serve hot!
Recipe Variations
Italian Sausage: Instead of meatballs, or in addition to, slice up a link or two of Italian or smoked sausage and throw it in the baking dish.
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Homemade Meatballs: Use homemade meatballs instead of pre-made or frozen meatballs. Just ensure they’re fully cooked before adding them to the pasta mix.
Parmesan Cheese: If you like parmesan cheese, sprinkle 1/2 cup over the top before baking.
Vegetables: Add spinach, mushrooms, or bell peppers for extra veggies. Throw in some zucchini like done in this Unstuffed Zucchini Casserole.
Add Some Crunch: Sprinkle Panko, breadcrumbs, or pangrattato over the top before baking to add texture.
What to Serve with Meatball Pasta Casserole
- Homemade Garlic Bread
- Balsamic Brussel Sprouts
- Side Salad
Storage
Storing leftovers: Store leftover meatball dump casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until heated through.
Make Ahead: Prep the casserole and cover it tightly with aluminum foil. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as instructed.
Wine Pairings
Meatball Casserole Recipes pair well with Chianti, Sangiovese, Tuscan Red Blends, or Merlot (super fruity, high acid).
More Easy Dinner Recipes
Here are a few more dinner recipes and pasta recipes to check out:
Dump and Bake Meatball Casserole
Ingredients
- 16 oz uncooked pasta (*Note 1)
- 24 oz marinara, spaghetti or sugo sauce (*Note 2)
- 2 cups beef broth (*Note 3)
- 1 cup milk
- ½ cup diced yellow onions
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried thyme
- 1 tsp salt, + more to taste
- ¼ tsp black pepper. + more to taste
- 1 lb meatballs, thawed and cooked (*Note 4)
- 2 cups shredded mozzarella cheese
OPTIONAL GARNISHES
- Garnish with fresh basil or parsely
Instructions
- Pre-heat the oven to 425° F.
- In a 9×13 inch baking dish add the uncooked pasta, marinara sauce, onions, broth, milk, and spices. Stir to combine ensuring every piece of pasta has been coated. Gently nestle the meatballs in the pasta.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Uncover, stir, and check the pasta for doneness. Cover and place back in the oven for five more minutes if the pasta isn't quite done.
- Uncover the casserole, sprinkle mozzarella cheese over the top, and bake for 5-10 minutes, until the cheese is melted and bubbling.
- Remove from the oven and cool for 10 minutes. Garnish with basil or parsley and serve.