So, About This Dump and Bake Meatball Casserole…
Alright, let me just say: if you ever find yourself staring into the abyss of your fridge at 5:30 PM, wondering if you can get away with cereal for dinner (again), this dump and bake meatball casserole is your get-out-of-jail-free card. I tried it for the first time after my youngest came home from school with a note about a bake sale I’d totally forgotten. In a panic, I chucked some meatballs, sauce, and pasta into a dish and hoped for the best—honestly, didn’t even expect it to turn out. But it did, and it’s been a repeat hit ever since!
Also, full confession: I once burned my hand on the oven door making this because I was too busy telling my neighbor about my cat’s latest escapades (she’s a menace, but adorable). So, you know, don’t cook distracted. Or do—it’s that forgiving.
Why I Keep Coming Back to This One
I make this when I really don’t want to cook but still want people to think I did. My family goes wild for it because it’s cheesy and saucy and, honestly, anything with meatballs is a win (my oldest will even eat leftovers cold, which is… a choice). It’s totally one of those throw-everything-in-and-pray meals, but somehow it never lets me down. Except once when I forgot to cover it with foil, but that’s another story.
And you know what? I’ve made it after soccer practice, on rainy Sunday evenings, and even when friends drop by unexpectedly. So yeah, it’s kind of my kitchen safety net now.
Here’s What You’ll Need (But Feel Free to Improvise)
- 1 bag (about 24 oz, or a couple of good handfuls) of frozen meatballs—beef, turkey, or whatever you like. I’ve even used those veggie ones from Trader Joe’s when my sister visits. My grandmother swore by her homemade meatballs but I’m not above shortcuts.
- 12 oz uncooked short pasta—penne, ziti, or rotini work. Once in a blue moon, I use macaroni because that’s all I had, and no one complained.
- 1 jar (24 oz) of marinara sauce—Rao’s is my favorite when it’s on sale, but honestly, any red sauce will get the job done.
- 2 cups water (or low-sodium chicken broth, if you’re feeling fancy)
- 2 cups shredded mozzarella cheese (sometimes I sneak in a bit of cheddar if I’m running low)
- ½ cup grated Parmesan (the kind in the green can or the real stuff—no judgement)
- Optional: a sprinkle of Italian seasoning, a pinch of garlic powder, or a few torn basil leaves if you want to be extra.
How I Actually Make It (No Stress, Promise)
- Preheat your oven to 425°F (about 220°C). If you forget and start at 400, honestly, it just takes a smidge longer. Not the end of the world.
- Grab a big 9x13-inch baking dish. Dump in your uncooked pasta, frozen meatballs, marinara sauce, and water (or broth). Give it all a good stir—right in the dish—so everything’s mostly coated. Don’t worry if it doesn’t look pretty, it’ll sort itself out.
- Cover the dish tightly with foil. (This is the part I usually mess up if I’m rushing; don’t skip it or you’ll get crunchy pasta edges. Unless you like that, I guess?)
- Bake for 35 minutes. This is when I usually sneak a peek and maybe a taste. If the pasta looks a bit underdone, give it a few more minutes. It’s not an exact science.
- Carefully remove the foil (watch out for steam—learned that the hard way), sprinkle mozzarella and Parmesan over the top, and return to the oven uncovered for 10-15 minutes, or until everything’s bubbly and golden. Want it extra brown? Broil for 2 minutes, but don’t walk away, or you’ll be scraping cheese off your oven floor like me.
- Let it sit for 5-10 minutes before serving if you can stand the wait. It thickens up and, I think, tastes better. But impatience is understandable.
What I’ve Learned (the Hard Way)
- If you use whole wheat pasta, add an extra quarter cup of water—otherwise, it gets weirdly chewy (ask me how I know).
- Don’t skimp on the sauce; dry casseroles are just sad.
- Leftover casserole? Stir in a splash of water before reheating. Otherwise, it gets a bit claggy (that’s a word I picked up in the UK).
Stuff I’ve Tried (Some Good, Some... Not So Much)
- Added a layer of baby spinach under the pasta once—my kids didn’t notice, but my husband did. He still ate it, so that’s a win?
- Used mini meatballs instead of regular ones. It cooked a bit faster, but honestly, either works.
- Oh, and I once tried it with Alfredo sauce instead of marinara. Would not recommend. It was... odd.
- Sometimes I toss in a handful of olives or sundried tomatoes if I’m feeling posh.
What You’ll Need (Or Just Wing It)
- 9x13-inch baking dish (I use glass, but metal’s fine. Once, I used two smaller dishes because my big one was MIA—worked just as well)
- Aluminum foil (parchment plus a baking sheet also works in a pinch, though not as tight a seal)
- Mixing spoon or just your hands if you’re feeling rustic
How to Keep and Reheat (If There’s Any Left!)
Store leftovers in an airtight container in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day! It reheats best in the microwave with a splash of water and a new sprinkle of cheese on top.
How I Like to Serve It (And What My Family Thinks)
I usually dish this up with a big green salad and maybe some garlic bread (store-bought, let’s be real). If we’re feeling indulgent, we’ll open a bottle of cheap red wine. Once, my daughter requested ketchup with it—kids are weird, aren’t they?
Things I’ve Learned the Hard Way (Pro Tips, Sort Of)
- Don’t rush the cheese-melting at the end. I once stuck it under the broiler and answered a text—big mistake. Cheese turns from perfect to sad in seconds.
- If you use too much water, it gets soupy, so stick to the amounts above unless you’re using a different pasta.
Wait, Can I…? (Questions I Actually Get)
- Can I use homemade meatballs? Absolutely! Just make sure they’re cooked first. Or don’t—I’ve risked it, and it worked out, but maybe I was just lucky that night.
- What if I only have spaghetti noodles? Break 'em up into chunks. It’s a bit messy, but it works (and the kids think it’s fun).
- Is it freezer-friendly? You bet—just freeze before baking, then thaw overnight in the fridge and bake as usual, maybe adding a splash of water.
- Do you have a favorite sauce? I love Rao’s or Barilla; sometimes I just make this super-simple sauce from Serious Eats if I’m feeling ambitious.
- What else can I throw in? Anything goes, really. I’ve put in peas, broccoli, and even cooked bacon bits. The world is your casserole, friend!
P.S. If you want to see other dump-and-bake ideas, Budget Bytes has a bunch I’ve tried (with varying success, but hey, variety is the spice of life).
And if you’re reading this while wondering if you have enough cheese—just add whatever you’ve got. It’s not rocket science. Enjoy!
Ingredients
- 1 (24 oz) jar marinara sauce
- 3 cups uncooked penne pasta
- 1 ½ cups water
- 1 (16 oz) package frozen meatballs
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat your oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
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2In the prepared baking dish, combine uncooked penne pasta, marinara sauce, water, Italian seasoning, garlic powder, salt, and pepper. Stir until well mixed.
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3Arrange the frozen meatballs evenly over the pasta mixture. Gently press them down so they are partially submerged.
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4Cover the dish tightly with aluminum foil and bake for 35 minutes.
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5Remove the foil, sprinkle mozzarella and Parmesan cheese evenly over the top, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
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6Let the casserole rest for 5 minutes before serving. Garnish with extra Italian seasoning or fresh basil if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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