Dump and Bake Meatball Casserole

Sure! Here’s a recipe for Dump and Bake Meatball Casserole:


  • 1 package (about 1 lb or 450g) frozen meatballs
  • 1 can (24 oz or 680g) pasta sauce
  • 2 cups (200g) shredded mozzarella cheese
  • 1 box (about 12 oz or 340g) rotini or penne pasta, uncooked
  • 1/2 cup (120ml) water
  • 1 teaspoon dried Italian seasoning
  • Optional toppings: grated Parmesan cheese, chopped fresh basil


  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or casserole dish with cooking spray or butter.
  2. In the prepared baking dish, spread about half of the pasta sauce evenly over the bottom.
  3. Add the uncooked pasta to the dish, spreading it out in an even layer. If using long pasta like spaghetti, you can break it into smaller pieces to fit.
  4. Pour the water over the pasta, making sure to evenly distribute it.

  1. Place the frozen meatballs on top of the pasta, arranging them in a single layer.
  2. Sprinkle the dried Italian seasoning over the meatballs and pasta.
  3. Pour the remaining pasta sauce over the meatballs, covering them evenly.
  4. Cover the baking dish tightly with aluminum foil.
  5. Bake in the preheated oven for about 45 minutes, or until the pasta is tender and the meatballs are heated through.
  6. Remove the foil and sprinkle the shredded mozzarella cheese over the top of the casserole.

  1. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  2. Remove the casserole from the oven and let it rest for a few minutes before serving.
  3. Optional: Garnish with grated Parmesan cheese and chopped fresh basil before serving.

Enjoy your Dump and Bake Meatball Casserole!

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