Here’s a simple and delicious recipe for a Dump and Bake Meatball Casserole—perfect for busy weeknights.
🥘 Dump and Bake Meatball Casserole
This one-pan casserole is easy, hearty, and family-friendly. You literally “dump” everything into a baking dish and let the oven do the work.
🛒 Ingredients (Serves 4–6)
- 1 pound (450 g) frozen or fresh meatballs (beef, pork, or turkey)
- 2 cups marinara or pasta sauce
- 2 cups cooked pasta (penne, rotini, or shells)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Optional: chopped fresh parsley or basil for garnish
🔪 Instructions
- Preheat Oven
- Preheat to 375°F (190°C).
- Assemble Casserole
- In a 9×13-inch baking dish, add the cooked pasta.
- Place meatballs evenly on top.
- Pour marinara sauce over the meatballs and pasta.
- Sprinkle Italian seasoning, garlic powder, salt, and pepper.
- Top with mozzarella and Parmesan cheese.
- Bake
- Cover with foil and bake for 25–30 minutes if using pre-cooked/frozen meatballs.
- Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Garnish & Serve
- Let cool for 5 minutes.
- Garnish with fresh parsley or basil if desired.
- Serve hot with a side salad or garlic bread.
💡 Tips for Success
- No pre-cooked meatballs? Bake raw meatballs separately first to ensure they’re fully cooked.
- Extra cheesy: Add a layer of ricotta between pasta and sauce.
- Make it healthier: Use whole wheat pasta or turkey meatballs, and add chopped spinach or zucchini.
This casserole is a classic weeknight comfort meal that’s simple, minimal cleanup, and perfect for meal prep leftovers.
If you want, I can also give a 5-ingredient ultra-quick version that’s ready in 30 minutes flat. Do you want me to do that?
