Go Back
u3887994962 create a high resolution food photography image o 19f70719 f365 47b3 868f 9c85b81c8112 2

Ultimate Easy Dump and Bake Meatball Casserole

A simple one-pan dump and bake meatball casserole made with uncooked pasta, marinara sauce, juicy meatballs, and melted mozzarella. No boiling required and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz Uncooked rotini or penne pasta
  • 24 oz Frozen fully cooked meatballs (beef, turkey, or plant-based)
  • 24 oz Marinara sauce
  • 3 cups Water
  • 2 cups Shredded mozzarella cheese
  • 0.25 cup Grated Parmesan cheese
  • 1 teaspoon Italian seasoning (optional)
  • 2 tablespoons Fresh parsley (optional, for garnish) chopped

Equipment

  • 9x13-inch Baking Dish
  • Aluminum Foil

Method
 

Instructions
  1. Preheat oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
  2. Add uncooked pasta, marinara sauce, and water to the baking dish. Stir well to combine, ensuring the pasta is mostly submerged. Add Italian seasoning if using.
  3. Place frozen meatballs evenly over the pasta mixture.
  4. Cover the dish tightly with aluminum foil and bake for 35 minutes.
  5. Remove foil and stir gently to check pasta tenderness. If needed, cover and bake an additional 5–10 minutes.
  6. Sprinkle mozzarella and Parmesan evenly over the top.
  7. Return to oven uncovered and bake 10–15 minutes, until cheese is melted and bubbly. Broil briefly for a golden top if desired.
  8. Let rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Use turkey or plant-based meatballs for a lighter option. Whole wheat pasta may require slightly more liquid and cooking time. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.