Dump and Bake Meatball Casserole

This dump and bake meatball casserole is the ultimate “too tired to cook but still want something cozy” dinner. You literally toss everything into one oven-safe dish—no boiling pasta first—and let the oven do the work. Juicy meatballs, tender bowtie pasta, and a rich marinara sauce all get topped with melty mozzarella and Parmesan. It’s hearty, filling, and super family-friendly, perfect for busy weeknights or low-effort weekends. Plus, it’s easy to prep ahead or freeze, so you’ve always got a comforting pasta bake ready to go.

Ingredients

• 1 bag frozen meatballs, defrosted
• 1 jar marinara or spaghetti sauce
• 3 cups water
• 1 box bowtie pasta
• 1 teaspoon Italian seasoning
• 1 ½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Directions

1. Preheat the oven to 400°F.
2. Add the defrosted meatballs to a high-sided oven-proof pot or large skillet.
3. Pour in the marinara or spaghetti sauce, water, bowtie pasta, and Italian seasoning. Stir everything together until well combined and the pasta is mostly submerged.
4. Cover the dish tightly with a lid or foil and bake for about 35 minutes, until the pasta is just tender.
5. Remove the cover, sprinkle the mozzarella and Parmesan cheeses evenly over the top, and bake for another 10–15 minutes, until the cheese is melted and bubbly.
6. Let the casserole sit for about 10 minutes before serving so it can thicken slightly. Scoop into bowls and enjoy.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 520 kcal | Servings: 8

Tips

For evenly cooked pasta, give everything a quick stir halfway through the covered baking time if you can, making sure any exposed pasta gets pushed back into the sauce and water.

This casserole thickens as it sits, so that 10-minute rest is important; leftovers keep well in the fridge for up to 3 days and reheat nicely with a splash of water or extra sauce to loosen it up.

FAQ

Do I have to defrost the meatballs first?
It’s best to thaw them so the pasta and meatballs cook at the same rate; if using frozen, you may need to add a bit more time and check that everything is heated through.

Can I use a different pasta shape?
Yes, any short pasta like penne, rotini, or shells will work—just stick to a similar amount and check for doneness toward the end of baking.

Can I add veggies to this casserole?
Definitely. Stir in frozen peas, spinach, or chopped bell peppers with the pasta and sauce for extra color and nutrition.

What if the pasta isn’t fully cooked after 35 minutes?
Cover and bake for an extra 5–10 minutes, adding a small splash of water if the mixture looks too dry.

Can I freeze this meal?
Yes, you can assemble it (without baking) and freeze, or freeze leftovers. Thaw overnight in the fridge and bake or reheat until hot and bubbly.