Easy Dump and Bake Meatball Casserole

Name: Dump and Bake Meatball Casserole
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 16 ounces penne pasta (uncooked); 1 large onion (finely chopped); 4 cloves garlic (minced); 1 tablespoon Italian seasoning; 2 cups chicken broth (low-sodium); 2 jars marinara sauce ((24 ounces each)); 26 ounces frozen Italian meatballs ((about 50-52 meatballs)); 2 cups mozzarella cheese (shredded); fresh basil for garnish (optional)

This easy dump and bake meatball casserole turns uncooked pasta, frozen meatballs, and marinara sauce into a delicious one-pan dinner! No pre-boiling of pasta or browning meatballs is needed - just layer everything in a casserole dish and let your oven do the work!

If you love easy pasta dishes, try my Rigatoni al Forno or Chicken Alfredo Stuffed Shells next!

A white casserole dish filled with baked meatball casserole, garnished with fresh basil.

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This classic Italian-American dump-and-bake casserole turns simple ingredients into a delicious one-pan dinner. While traditional recipes like Lasagna with Ricotta Cheese require multiple steps, this version lets you skip pre-boiling pasta and browning meatballs.

The pasta cooks directly in the sauce, absorbing all those delicious flavors. Top it with melty mozzarella cheese, and you've got a casserole everyone will love! This hearty meal will easily feed 8-10 people and is perfect for busy weeknights or Sunday dinners. You might also like my Homemade Italian Meatball Subs or One Pan Tuscan Chicken.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below, and special notes are made in the bulleted list to assist you.

Labeled ingredients for baked meatball casserole on a wooden table.

Frozen Meatballs. I used Italian-style frozen beef meatballs - they're pre-cooked and perfectly seasoned. A 26-ounce bag equals about 50-52 meatballs. Turkey meatballs work great, too, or try homemade meatballs if you're feeling ambitious!
Marinara Sauce. Two large jars of your favorite pasta sauce or my Homemade Spaghetti Sauce.
Pasta. Penne is my go-to for this casserole because it holds up beautifully during baking. You can also use uncooked rotini pasta, Ziti, or rigatoni.
Chicken Broth. Low-sodium broth cooks the pasta right in the pan. Vegetable broth works, too, but I love the flavor chicken broth adds.
Cheese. Shredded mozzarella creates that irresistible melty, golden-brown top.

See the recipe card below for full information on ingredients and quantities.

How to Make Dump and Bake Meatball Casserole

Each number corresponds to the numbered written steps below.

Preheat your oven to 375°F and place the rack in the middle position. Pour 16 ounces of uncooked penne pasta into a 9 x 13-inch baking dish. Finely chop 1 onion and mince 4 cloves of garlic. Note: Make sure your baking dish is deep enough to prevent overflow - at least 2½ inches deep.
Add the chopped onion, minced garlic, and 1 tablespoon Italian seasoning to the pasta. Pour in 2 cups low-sodium chicken broth and two large jars of marinara sauce. Stir everything together, making sure all pasta is submerged in liquid. Note: If pasta isn't completely covered, add a bit more broth.
Arrange 26 ounces (about 52) of frozen Italian meatballs in a single layer on top of the pasta mixture. Cover the dish tightly with heavy-duty aluminum foil, ensuring a good seal. Note: A tight seal is crucial for properly cooking the pasta.
Bake at 375°F for 60 minutes. Carefully remove foil and check if pasta is tender by testing a piece from the center of the dish. If needed, cover and bake for an additional 5-10 minutes. Note: Different pasta brands may need slightly different cooking times.

A numbered collage showing the steps to make the casserole to the point it's ready to go in the oven.

Once the pasta is tender, remove the foil and sprinkle 2 cups of shredded mozzarella evenly over the top. Switch oven to broil and cook for 2-3 minutes until cheese is melted and golden brown. Note: Watch carefully to prevent burning.
Remove from oven and let rest for 5-10 minutes. The sauce will continue to thicken as it stands. Garnish with fresh parsley or basil and serve immediately with a sprinkle of parmesan cheese. Enjoy!

A numbered collage showing the casserole with mozzarella cheese and after it is baked and garnished with basil.

Top Tips

Use the right dish: A deep 9x13 ceramic or glass baking dish works best.
Check for doneness: Pierce pasta in the center - it should be tender but still have a slight bite.
Prevent overflow: Place a baking sheet under the casserole dish just in case.
Additions: Feel free to add vegetables like zucchini, mushrooms, or spinach.

The baked casserole garnished with fresh basil, ready to be served.

What to Serve with Meatball Casserole

Make it a complete dinner with these perfect pairings:

Fresh and crisp: Balance the rich pasta with a side salad like Greek Cucumber Salad or Panera Tomato Basil Cucumber Salad.
Crusty bread: Soak up every drop of sauce with garlic bread or Homemade Dinner Rolls.
Extra veggies: Add Air Fryer Brussels Sprouts or Air Fryer Green Beans.

Storage Instructions

Make Ahead: Assemble up to 24 hours ahead without the cheese. Cover and refrigerate. Add 10-15 minutes to the baking time when cooking from cold.

Refrigerator: Store leftovers covered in the refrigerator (or in an airtight container) for up to 4 days. Reheat covered at 325F until hot throughout. Add a splash of marinara when reheating if needed.

Freezing: Assemble without cheese. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.