Dump and Bake Meatball Casserole with Pasta
This post may contain affiliate links. Please read my disclosure policy.
When the days are a little too long, this Dump and Bake Meatball Casserole is the ultimate no-fuss dinner. Layer, bake, and serve… It’s really that simple! Everyone’s bellies will be full of tender pasta, juicy meatballs, and loads of melty mozzarella in under an hour, and you can finish up whatever you’re working on while it’s in the oven. Give yourself a break with this comforting meatball pasta casserole and make meal time as easy as possible!
Table of Contents
Dump and Bake Meatball Casserole
I love a dinner that basically makes itself… and this one? You dump it, bake it, and get all the credit.
It’s perfect for busy weeknights, last-minute company, or when you just don’t want to think too hard about dinner!
Pasta, meatballs, and a mountain of cheese. I mean… how could you go wrong? This is one of those meals that disappears fast and leaves everybody full and happy. Bonus: hardly any cleanup.
This pasta and meatball casserole is even easier than my crockpot tortellini soup, another go-to when life gets hectic, and it’s a bit more flexible with the seasons.
I don’t know about you, but soups are not what I’m craving when it’s blazing outside!
And if you need a low-carb option, my cheesy Keto meatball casserole will hit the spot. It’s not quite as filling without the pasta, but that’s nothing a side of veggies won’t fix.
INGREDIENT NOTES
- Penne Pasta: One of the best shapes for cheesy, saucy pasta dishes. Everything seeps into the center and sticks to the ridge on the outside just right.
That said, you can make pasta and meatball casserole with other shapes like shells, elbows, rigatoni, and bowties. - Jarred Pasta Sauce: With so many to choose from, you can really mix up the flavors! Stick with a simple basil garlic, go spicy with arrabbiata, or level it up with vodka sauce.
If I have extra homemade sauce in the fridge, I’ll use that instead. You’ll need 3 cups total for this recipe. Pomodoro sauce or my roasted tomato sauce would be just as yummy. - Shredded Mozzarella: Freshly grated cheese is my top pick, but go ahead and use the pre-shredded stuff for a true dump and bake meatball casserole.
Want to add a twist? Swap mozzarella for provolone, Swiss, or cheddar… or try a mixture of your favorites! - Frozen Meatballs: Okay, here’s where you need to plan ahead a bit! Transfer the bag from the freezer to the fridge the night before (or morning of!) to thaw the meatballs.
They’ll cook faster and more evenly, and you won’t have to worry about a soupy casserole. - Dried Parsley: For an extra hit of Italian flavor. Dried basil or oregano is a great substitute.
VARIATIONS
- Protein Boost: Add a layer of cooked, crumbled sausage or ground beef with the first cheese layer.
- Cheesy Alfredo Bake: Swap the marinara for Alfredo sauce and stir in a handful of Parmesan.
- Healthier Option: Try turkey or chicken meatballs for a leaner option and use a low-sodium pasta sauce.
- Spicy Arrabbiata Bake: Add red pepper flakes and use a spicy pasta sauce.
- Vegetarian Version: Use plant-based meatballs and a veggie-forward sauce.
MEATBALL PASTA CASSEROLE FAQ
Yes, but you’ll need to cook them first before adding them to the casserole. Slide them into the oven beforehand to avoid hovering over a hot stove, or make use of your air fryer!
I promise, it will. The penne absorbs the water and sauce as it bakes (the same way a one-pot pasta dish works), so it comes out perfectly tender and packed with even more flavor than if you boiled it separately.
You bet! Assemble your meatball and pasta casserole up to a day in advance and cover tightly with foil. Pop it in the fridge until you’re ready to bake, adding an extra 5 minutes or so to the bake time.
I’ll usually let it rest on the counter while I preheat the oven, which helps it bake a little more evenly.
Dump and bake meatball casserole freezes beautifully too! Same thing… assemble but don’t bake, then wrap tightly with foil and freeze for up to 2 months.
Bake from frozen for 60-70 minutes at 375°F, or thaw it in the refrigerator overnight and bake for 25-30 minutes at 425°F.
After testing dozens of dump-and-bake casseroles, I’ve found the key is balancing moisture with bake time. Using enough liquid ensures the pasta cooks through without becoming mushy, and thawed meatballs allow everything to heat evenly.
I always recommend using fresh shredded mozzarella for the best melt (trust me, you’ll taste the difference). The layering method also helps distribute flavor evenly, so every bite has that saucy, cheesy, meaty magic.
DONNA’S PRO TIPS
- Don’t skip covering with foil. This traps steam and ensures your pasta cooks through without drying out.
- Let the casserole rest after baking so the sauce thickens slightly and it’s easier to serve.
- Always thaw your meatballs to avoid cold centers or uneven baking.
- For a golden cheese topping, broil uncovered for the final 2–3 minutes, watching carefully to avoid burning.
TOOLS NEEDED
- 9×13-inch casserole dish
- Foil
- Mixing spoon or spatula
- Cheese grater – If you’re able to take the time to shred your cheese by hand!
- Measuring cups
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Dump and Bake Meatball Casserole with Pasta
Ingredients
- 24 ounce jar pasta sauce
- 3 cups water
- 16 ounce box penne pasta
- 16 ounce bag shredded mozzarella cheese
- 12 ounce bag frozen meatballs, thawed
- 2 teaspoons dried parsley flakes
Instructions
- Preheat the Oven: Preheat oven to 425°F and grease a 9×13-inch casserole dish.
- Assemble Pasta Base: Add uncooked pasta to the dish. Pour water and pasta sauce over the pasta. Stir to fully coat.
- Layer the Casserole: Add half of the meatballs evenly over the pasta, then sprinkle with half of the mozzarella cheese.
- Finish Assembly: Add the remaining meatballs in neat rows or columns, then sprinkle with the rest of the mozzarella cheese.
- Add Herbs and Cover: Sprinkle parsley flakes over the top. Cover the dish tightly with foil.
- Bake Covered: Bake for 25 minutes.
- Uncover and Finish Baking: Remove foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling and pasta is tender.
- Cool Slightly: Let rest for 5 minutes before serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
