4.8 from 15 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8 servings
Calories: 481 kcal
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 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
Instructions
- Preheat the oven to 450°F. Set out a large 9 x 13 inch baking dish.
- 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.
- 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.
- Cover the top of the pan tightly with foil. Place in the center of the oven and bake for 35 minutes.
- Once the timer goes off, remove the pan from the oven. Sprinkle the top of the pasta and meatballs with shredded mozzarella cheese.
- 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.
Cup of Yum
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
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
% 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.