Dump and Bake Meatball Casserole

User Reviews

4.8

15 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    55 mins

  • Servings

    8 servings

  • Calories

    481 kcal

  • Course

    Main Course

  • Cuisine

    Italian, American

Dump and Bake Meatball Casserole

You'll love how easy it is to make this dump and bake casserole recipe with frozen meatballs, your favorite jarred pasta, and lots of melty cheese. It's perfect to feed a hungry crowd in under 1 hour!

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Ingredients

Servings
  • 16 ounces dried rigatoni penne, ziti, or fusilli
  • 32 ounces marinara
  • 2 ½ cups water
  • 13-14 ounces frozen meatballs or mini meatballs
  • 1 tablespoon Italian seasoning
  • ¼ - ½ teaspoon crushed red pepper optional
  • ½ teaspoon salt
  • 8 ounces cream cheese
  • 1 ½ cups shredded mozzarella
  • Garnish: chopped parsley
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Instructions

  1. Preheat the oven to 450°F. Set out a large 9 x 13 inch baking dish.
  2. In the baking dish, combine the dried pasta, marinara, Italian seasoning, crushed red pepper, and salt. Then pour the water over the top and gently stir to combine the ingredients.
  3. Arrange the frozen meatballs over the top of the pasta. Then cut the cream cheese block into small chunks and arrange the cream cheese pieces over the top of the pasta as well.
  4. Cover the top of the pan tightly with foil. Place in the center of the oven and bake for 35 minutes.
  5. Once the timer goes off, remove the pan from the oven. Sprinkle the top of the pasta and meatballs with shredded mozzarella cheese.
  6. Lower the oven temperature to 400°F. Then place the pan back in the oven, uncovered, for 10 to 15 minutes until the cheese is melted and bubbly around the edges. Sprinkle with fresh chopped parsley and serve warm.

Notes

  • Ingredients Notes: it's important to remember that the flavor coming from such simple store-bought ingredients means those ingredients need to be good quality. Make sure to buy high-quality marinara for this recipe, as well as better frozen meatballs if you can find them. This will make a big difference in the overall taste and texture of the casserole. You can also experiment with different styles of jarred pasta sauces like vodka sauce, Arrabbiata sauce, or spicy Diablo sauce.
  • Meal Prep Notes: This is a wonderful recipe to prep ahead and bake later in the week. You can even make it in foil freezer pans and freeze it for later use! If prepping ahead to bake later in the week, combine all the ingredients, reserving the water to add right before baking. If planning to freeze, combine all ingredients including the water.
  • Leftovers: Cool any leftovers, then transfer to an airtight container. The casserole will keep well in the fridge for up to 5 days, and up to 3 months in the freezer.

Nutrition Information

Show Details
Serving 1.25cup Calories 481kcal (24%) Carbohydrates 52g (17%) Protein 23g (46%) Fat 20g (31%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 65mg (22%) Sodium 950mg (40%) Potassium 691mg (20%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 822IU (16%) Vitamin C 8mg (9%) Calcium 195mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 481 kcal

% Daily Value*

Serving 1.25cup
Calories 481kcal 24%
Carbohydrates 52g 17%
Protein 23g 46%
Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Cholesterol 65mg 22%
Sodium 950mg 40%
Potassium 691mg 15%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 822IU 16%
Vitamin C 8mg 9%
Calcium 195mg 20%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.8

15 reviews
Excellent

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