Dump and Bake Meatball Casserole Recipe

Introduction

This Dump and Bake Meatball Casserole is a comforting, all-in-one meal that’s perfect for busy weeknights. With tender meatballs, hearty pasta, and a rich, cheesy sauce, it comes together quickly and requires minimal prep. Just mix the ingredients, bake, and enjoy a delicious home-cooked dinner.

Ingredients

• 1 (23-ounce) jar marinara sauce
• 2 cups low-sodium chicken broth
• 1 (16-ounce) bag fully cooked frozen meatballs, thawed (homemade or store-bought)
• 8 ounces pasta (penne, ziti, or rotini)
• 1 cup heavy cream (or half-and-half or milk)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups freshly shredded mozzarella cheese, divided

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and lightly spray a large 9×13-inch casserole dish with non-stick cooking spray.
2. Step 2: In the prepared casserole dish, stir together the marinara sauce, chicken broth, thawed meatballs, pasta, heavy cream, Italian seasoning, salt, and pepper until combined.
3. Step 3: Cover the casserole tightly with foil and bake for 20 minutes.
4. Step 4: Remove the foil, stir the mixture, and bake uncovered for an additional 20 minutes.
5. Step 5: Stir in half of the shredded mozzarella cheese until melted, then sprinkle the remaining cheese evenly on top.
6. Step 6: Bake uncovered for another 5 to 10 minutes, or until the cheese is bubbly and melted.
7. Step 7: Let the casserole cool for 5 minutes before serving. Garnish with fresh basil and crushed red pepper flakes if desired.

Tips & Variations

• Use whole wheat or gluten-free pasta to suit dietary preferences without sacrificing flavor.
• Swap the heavy cream for half-and-half or milk for a lighter version, keeping in mind it may slightly change the creaminess.
• Add chopped vegetables like bell peppers or spinach for extra nutrition and flavor.
• If you prefer a spicier casserole, include crushed red pepper flakes in the sauce before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or reheat the entire casserole in a 350 degrees Fahrenheit oven covered with foil for about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh cooked meatballs work well. Just be sure they are fully cooked before mixing into the casserole to ensure food safety and even cooking.

What pasta works best for this casserole?

Short pasta shapes like penne, ziti, or rotini are ideal as they hold the sauce well and cook evenly in the casserole.

Dump and Bake Meatball Casserole Recipe

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4.5 from 129 reviews

This Dump and Bake Meatball Casserole is an easy, comforting one-dish meal perfect for busy weeknights. It combines tender meatballs, hearty pasta, and a creamy marinara sauce, all baked together with plenty of melted mozzarella cheese for a deliciously cheesy and satisfying casserole.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

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Sauce and Meatballs

• 1 (23-ounce) jar marinara sauce
• 2 cups low-sodium chicken broth
• 1 (16-ounce) bag fully cooked frozen meatballs, thawed (homemade or store-bought)

Pasta and Seasonings

• 8 ounces pasta (penne, ziti, or rotini)
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper

Cream and Cheese

• 1 cup heavy cream (or half-and-half or milk)
• 2 cups freshly shredded mozzarella cheese, divided

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and lightly spray a large 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
2. Combine Ingredients: In the prepared casserole dish, stir together the marinara sauce, low-sodium chicken broth, thawed meatballs, pasta, heavy cream, Italian seasoning, salt, and black pepper until everything is well combined.
3. Cover and Bake: Cover the casserole dish tightly with foil and bake it in the preheated oven for 20 minutes. This allows the pasta and meatballs to begin cooking and the flavors to meld.
4. Uncover and Stir: Remove the foil carefully, stir the casserole to mix the ingredients evenly, then return it uncovered to the oven for another 20 minutes to cook the pasta through and allow the sauce to thicken.
5. Add Cheese: Stir half of the shredded mozzarella cheese into the hot casserole until melted. Then, sprinkle the remaining mozzarella evenly on top.
6. Bake Until Bubbling: Place the casserole back in the oven for an additional 5-10 minutes, or until the cheese on top is bubbly, melted, and slightly golden.
7. Rest and Serve: Remove from the oven and let the casserole cool for 5 minutes before serving. Optionally, garnish with fresh basil and crushed red pepper flakes for added flavor.

Notes

• You can substitute heavy cream with half-and-half or milk for a lighter dish.
• If using homemade meatballs, ensure they are fully cooked before adding to the casserole.
• Feel free to add vegetables such as spinach or bell peppers for extra nutrition and flavor.
• Use gluten-free pasta to make this recipe gluten-free if needed.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: meatball casserole, baked meatballs, easy casserole, one-pot meal, pasta bake, Italian comfort food