Dump-and-Bake Meatball Casserole turns frozen meatballs, dry pasta, pasta sauce, and water into a practical one-dish dinner. The covered first bake gives the pasta enough moisture to soften, while the uncovered finish melts mozzarella and Parmesan into a bubbling top.
This recipe serves 6 and needs 10 minutes of preparation plus 50 minutes of cooking, for a 60-minute total.
Dump-and-Bake Meatball Casserole Ingredients
For the casserole, measure 1 pound frozen meatballs, one 24-ounce can or jar of pasta sauce, 1 cup water, and 2 cups uncooked short pasta such as penne or rigatoni.
The topping uses 1 cup shredded mozzarella and 1/4 cup grated Parmesan. Fresh basil or parsley is optional and should be reserved for garnish after baking.
If you enjoy this recipe, you may also like Air Fryer Cheeseburger Wraps.
How to Make Dump-and-Bake Meatball Casserole
- Preheat the oven to 375°F, or 190°C.
- In a large baking dish, combine the frozen meatballs, 24 ounces pasta sauce, 1 cup water, and 2 cups uncooked pasta. Stir thoroughly so the pasta is evenly coated and surrounded by liquid.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil carefully, stir the casserole, and spread the pasta and meatballs back into an even layer.
- Sprinkle 1 cup mozzarella and 1/4 cup Parmesan evenly over the top.
- Return the dish to the oven uncovered for 15 to 20 minutes, until the cheese is melted and bubbly.
- Cool for a few minutes, then add optional basil or parsley and serve.
Why the Pasta Goes into the Dish Uncooked
Choose Penne or Rigatoni
Combine Everything Evenly
Cover the Baking Dish Tightly
Stir after Thirty Minutes
Add Both Cheeses
Finish Baking Uncovered
Rest before Serving
How to Tell When It Is Ready
Serving Six Consistent Portions
Storage and Reheating
Keep the One-Hour Schedule Accurate
Conclusion
Heat the oven to 375°F. Stir 1 pound frozen meatballs, 24 ounces pasta sauce, 1 cup water, and 2 cups uncooked short pasta in a large baking dish. Cover tightly and bake 30 minutes. Uncover, stir, top with 1 cup mozzarella and 1/4 cup Parmesan, then bake uncovered for 15 to 20 minutes until melted and bubbly. Cool briefly and add optional herbs.
Frequently Asked Questions
- → Should I cook the pasta before assembling the casserole?
No. Add exactly 2 cups uncooked penne or rigatoni; it cooks in the sauce and measured water.
- → Can the frozen meatballs go straight into the dish?
Yes. The recipe specifically uses 1 pound frozen meatballs in the covered casserole.
- → Why must the foil be tight?
The tight cover traps steam during the first 30 minutes so the dry pasta can cook evenly.
- → How long is the uncovered bake?
After stirring and adding both cheeses, bake uncovered for 15 to 20 minutes until melted and bubbly.