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!
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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. For another easy one-pan dinner, try my One Pan Tuscan Chicken.
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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.
- 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.
- 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!
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.
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.
Recipe FAQs
Yes! Any medium pasta works - just ensure it's completely covered with liquid.
Different brands may need different cooking times. Keep covered and check every 5 minutes until tender.
Yes, but they should be pre-cooked before adding to the casserole.
The sauce will thicken as it rests. Don't skip the 5-10 minute rest time!
More Easy Pasta Recipes
- Boursin Tomato Pasta — creamy and irresistible
- Rigatoni al Forno — another cheesy baked pasta favorite
- Smoked Sausage Pasta — a family favorite
- Smoked Lasagna — has an amazing smoky flavor
- Instant Pot Lazy Lasagna — ready in less than 30 minutes
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Dump and Bake Meatball Casserole
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
Instructions
- Preheat oven to 375°F and position rack in the middle. Pour 16 ounces of uncooked penne pasta into a 9x13 baking dish, spreading it evenly.
- Add the finely chopped onion, minced garlic, and 1 tablespoon Italian seasoning to the pasta. Pour 2 cups chicken broth and both jars of marinara sauce over the mixture. Stir well to combine, making sure all pasta is submerged in liquid.
- Arrange the frozen meatballs in a single layer over the pasta mixture. Cover the baking dish tightly with heavy-duty aluminum foil, making sure it is tightly sealed around the edges.
- Place in a preheated oven and bake for 60 minutes. Carefully remove the foil (watch for steam) and check if the pasta is tender by testing a piece from the center. If needed, cover and cook for an additional 5-10 minutes.
- Once the pasta is tender, remove the foil and sprinkle 2 cups of mozzarella cheese evenly over the top. Switch oven to broil and cook for 2-3 minutes, watching carefully, until cheese is melted and golden brown.
- Remove from the oven and let it rest for 5-10 minutes. The sauce will continue to thicken as it stands. Garnish with fresh basil leaves and serve immediately. Enjoy!
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Notes
- Place a foil-lined baking sheet underneath the casserole dish to catch any overflow.
- If your pasta isn't quite tender at 60 minutes, don't worry. Different brands may need an extra 5-10 minutes. Just cover it with foil and continue baking until perfectly al dente.
- The sauce might look a bit thin when first removed from the oven, but it will thicken as it rests.
- For make-ahead convenience, assemble everything except the cheese up to 24 hours in advance. Store covered in the refrigerator and add an extra 10-15 minutes to the baking time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 325°F oven until warmed through.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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