Ever craved a comforting, cheesy dish that practically makes itself?

Imagine diving into a steaming bowl of Dump-and-Bake Meatball Casserole filled with savory meatballs, gooey cheese, and perfectly cooked pasta — all in one pot! This dish has captured hearts and stomachs that it went viral for all the right reasons. It’s effortless, creamy, and perfect for busy weeknights when you want a homemade meal with minimal fuss.

Why make this recipe

Why should you rush to try this casserole? Let me hit you with a couple of awesome reasons:

Easy Cleanup: Who doesn’t love a meal you can throw together in one dish? Less scrubbing, more munching! 🙌
Family-Friendly: Kids and adults alike will love this dish. Meatballs + cheese = happy faces all around. Plus, you might even convince the picky eaters to give it a whirl!

Ingredients:

You don’t need fancy stuff — just these basics!

1 pound frozen meatballs
1 can (24 ounces) pasta sauce
1 cup water
2 cups uncooked pasta (such as penne or rigatoni)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish

Directions:

Preheat the oven to 375°F (190°C).
In a casserole dish, combine frozen meatballs, pasta sauce, water, and uncooked pasta.
Cover the dish with foil and bake for about 40 minutes.
Uncover, sprinkle with mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until bubbly and golden.
Garnish with fresh herbs if desired, and serve hot.

How to make Dump-and-Bake Meatball Casserole (Overview)

Ready to whip up this wonderful casserole? It’s as simple as rummaging through your pantry! You start by tossing the frozen meatballs, pasta, and sauce into a dish (a no-fuss move guaranteed to impress). Cover it up and let the magic happen in the oven. The smells alone will have everyone rushing to the dinner table! Don’t forget to add that heavenly cheese at the end for an ooey-gooey finish. Pro tip: Keep an eye on that cheese — you want it melty, but not burnt. 😉

How to serve Dump-and-Bake Meatball Casserole

Picture this: a steaming platter of Dump-and-Bake Meatball Casserole coming to life with golden cheese framing rich, saucy pasta. Sprinkle fresh herbs on top for that vibrant green pop. Ideally, serve it with a crunchy side salad or garlic bread, perfect for scooping up that deliciousness. And the aroma? You’ll have people swooning before they even take a bite! 😍

How to store Dump-and-Bake Meatball Casserole

Got leftovers? Lucky you! This casserole keeps in the fridge for about 3–4 days. If you want to freeze it, put it in an airtight container, and it’ll last for 2–3 months. When you’re ready to eat again, just pop it in the oven until heated through — simple and effective!

Tips to make Dump-and-Bake Meatball Casserole

Ingredient Swaps: Use homemade meatballs if you’re feeling fancy, or throw in some veggies for those extra nutrients.
Pasta Type: Short pasta like penne or rigatoni works best — they can better soak up that delicious sauce!
Add Flavor: Toss in some Italian seasoning or garlic powder for an extra flavor boost.

Variation

Feeling adventurous? Try adding spinach or chopped bell peppers for an extra veggie kick. For a lighter version, swap out traditional cheese for a vegan alternative. Who says comforting can’t be healthy?

FAQs

Q: Can I use fresh meatballs instead of frozen?
A: Absolutely! Just remember to adjust cooking times to ensure they’re fully cooked throughout.

Q: Is this casserole suitable for make-ahead meals?
A: Yes! You can assemble it the night before and pop it in the oven when you’re ready to eat. Just make sure to keep it covered in the fridge.

Q: Can I freeze this casserole?
A: Sure! Just make sure you let it cool completely before putting it in the freezer. Then, follow reheating instructions when you’re ready to dig in.

📌 Pin this recipe for your next cozy dinner night!