This Dump-and-Bake Meatball Casserole Is Saving Weeknight Dinners

Name: Dump and Bake Meatball Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 12 ounces package short-cut pasta; 2 pounds button mushrooms (cleaned and halved); 24 ounces marinara sauce (one jar); 3 cups stock or broth (any works); 3-6 cloves garlic (minced); 14 ounces frozen meatballs (thawed, store-bought, one pack ); 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; Kosher salt and pepper (to taste); freshly chopped parsley (optional)

This post may contain affiliate links. Please read our disclosure policy.

This Dump and Bake Meatball Casserole is a comforting, one-pan dinner with minimal prep! The pasta and meatballs cook together in a rich marinara sauce, right in the casserole dish. With a sprinkle of melted cheese to top it off, this will become a firm family favorite.

Dump and bake meatball casserole in a white casserole dish.

When you have minimal time to prep dinner, this dump-and-bake casserole can save the day. Everything is added to a single dish, with no need to pre-boil the pasta or fry anything. It’s covered, baked, and the magic all happens in the oven! Ideal for those busy weeknights when you need something easy and satisfying.

Looking for more meatball recipes? Try my Chicken Parmesan Meatballs or Greek Turkey Meatballs.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

1 hr

Ingredients Needed

Below are the ingredients you’ll need to make Dump-and-Bake Meatball Casserole, along with a few notes. The full quantities are listed on the recipe card further down the post.

ingredients for dump-and-bake meatball pasta.

Short-cut pasta: Choose a short pasta shape like cavatappi, penne, or fusilli. You can use whole-wheat pasta for extra fiber, or gluten-free pasta, if you want the dish to be gluten-free.
Button mushrooms: Rinse the mushrooms first to remove any dirt. If you can’t get button mushrooms, you can use sliced portobello or cremini mushrooms instead.
Marinara sauce: Look for a high-quality marinara sauce with few ingredients, or make it yourself! Please take a look at my homemade marinara recipe.
Stock or broth: You can use chicken or vegetable broth for a lighter flavor, or beef broth for a rich, meaty taste.
Garlic: Use fresh garlic here for the best flavor; you can use pre-chopped to cut down on prep. Garlic powder is fine to use in a pinch!
Frozen meatballs: I like Italian-style meatballs as they have loads of flavor. You can go for beef, chicken, or turkey meatballs, depending on your taste preferences.
Mozzarella cheese: It’s best to shred your own mozzarella, as pre-shredded cheese doesn’t melt as well.
Parmesan cheese: I like to freshly grate the Parmesan for this recipe, as pre-grated cheese tends not taste as good.
Kosher salt and pepper
Freshly chopped parsley: For a bit of color and freshness, a sprinkle of fresh parsley on top of this casserole is delicious. Fresh basil also works great.

How to Make Dump and Bake Meatball Casserole

Step 1: Preheat the oven to 425°F. Use an extra-large baking dish, and add the pasta, mushrooms, marinara sauce, and stock/broth. Add minced garlic as much as you like. Stir well to combine. Nestle in the thawed meatballs.

process shot to add the marinara over the pasta and the broth and veggies in a dish.

Step 2: Cover with aluminum foil or parchment paper and bake for around 40-45 minutes, stirring well halfway. If at any time your pasta seems a bit dry, add an extra 1/2 cup of stock or filtered water.

Step 3: Remove the cover and stir to combine (Check the pasta doneness; it should be mostly cooked at this time, but that depends on the type of pasta you’re using. If it’s still quite firm, stir well, cover again, and give it 6-8 more baking time.

process shot for dump and bake pasta being added to the dish with meatballs before baking.

Step 4: Sprinkle with the cheese. Return the dish to the oven and continue to bake for 10-15 minutes.

Step 5: Taste and season with Kosher salt and pepper, as needed. Garnish with freshly chopped parsley, if desired.

Variations & Tips

Want more veggies? Add diced, chargrilled bell peppers (from a jar) to the casserole along with the other ingredients in step 1.
Stir a few spoonfuls of basil pesto into the dish in step 4 for a herby hit.
Different types and shapes of pasta may absorb more water and/or have longer cook times, so you may need to add more broth to the casserole and bake it for a bit longer. Just keep an eye on it and adjust as needed.
Sprinkle toasted breadcrumbs over the baked casserole for a bit of crunch.
It’s important to cover the dish during the first portion of the bake time to keep everything moist and prevent the pasta from drying out.
You can use homemade meatballs, too. Try my air fryer meatball recipe if you like. Do not cook the meatballs thoroughly, since you’ll be baking them again. Make it ahead, allow it to cool, and freeze it for later use.
If the sauce in the casserole seems a bit watery when it comes out of the oven, cover the dish and let it sit for 5-10 minutes so the pasta can absorb excess liquid, thickening the sauce.

Common Questions

How do I store it?

Allow to cool completely then transfer to an airtight container. Store in the fridge for up to 3 days.

How do I reheat it?

Add a splash of water to the casserole dish, then cover with foil. Bake in an oven preheated to 350°F for 20-30 minutes until piping hot throughout. Alternatively, microwave individual portions in a microwave-safe bowl until piping hot throughout.

Can It be made Gluten-Free?

Yes! You can use gluten-free dried pasta in the casserole. Just check the labels of the frozen meatballs, stock/broth, and marinara to make sure they’re all certified gluten-free, too.

Can It be made vegetarian?

Yes, you can just use frozen vegetarian meatballs in this casserole instead of meat and use a vegetable broth in the sauce. So easy!

Can It be made ahead of time?

Yes, just assemble the recipe up until just before baking. Cover and chill in the fridge for up to 24 hours. When ready, bake as usual. You may need to add more broth or adjust the bake time, as the pasta will absorb some liquid as it sits in the fridge.

Can it be frozen?

You can tightly wrap the unbaked casserole in plastic wrap and foil, then freeze it for up to 3 months. When ready to bake, remove the plastic wrap and cover with foil. Bake from frozen at 425°F for one hour and 30 minutes (covered), then continue with the recipe as usual.